S Zambonin
New member
Hi,
My name is Snadro and I live in Ottawa Ontario. I have a WSM which I bought this spring and have been using on an off all summer. I am really impressed with how the WSM smokes and holds it's temperature. I have tried pork butts (3 times), ribs, beef roasts, turkey and chicken.
The chicken did not turn out that well as the skin was gross and some of the meat had that "lighter fluid" taste to it even though I never ever use any fluid. I'm wondering if it is the lump charcoal + pecan smoke wood that I used.
I would love to do a briskette but I really do not want to stay up all night doing one as I would be too tired to enjoy it the next day.
Thanks
Sandro
My name is Snadro and I live in Ottawa Ontario. I have a WSM which I bought this spring and have been using on an off all summer. I am really impressed with how the WSM smokes and holds it's temperature. I have tried pork butts (3 times), ribs, beef roasts, turkey and chicken.
The chicken did not turn out that well as the skin was gross and some of the meat had that "lighter fluid" taste to it even though I never ever use any fluid. I'm wondering if it is the lump charcoal + pecan smoke wood that I used.
I would love to do a briskette but I really do not want to stay up all night doing one as I would be too tired to enjoy it the next day.
Thanks
Sandro