Glad to be on the Weber board


 
S

Steve Duf

New member
I love the WSM... Have done ribs, flank steaks, pork loins, and some small Boston butt roasts. 5 or 4 hour smokes and the WSM has been awesome. Even after pulling my meat off the WSM because the meat was cooked to temp the WSM held temps for two or three hours.

Have had one awful smoke where the temperature went haywire... Maybe the wind, the amount of charcoal, the smoker got rained on and I could not get the temp to settle down. It was awful... I figure that is one of the learning experiences. It is an inexact science and the journey is as important as the destination. Glad to be part of the community.
 
As a new guy here, I learned you need a camera at all times while cooking. :)
Welcome, from the northern end of VA
 
Welcome mate!....Remember we are cooking with fire here. Some smokes may go off the line,its how you bounce back that counts. Smoke on! :wsm:
 
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