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  1. J

    Smoking a suckling pig

    What do the WSM sages have to say about doing a small suckling pig in an 18.5? Trussing suggestions? I saw the one video from Ontario on the topic but would like more advice. Thanks from the Great Northwest.
  2. J

    Your no. 1 pork rib suggestion?

    I am bravely (stupidly) feeding 9 guests smoked ribs this weekend. Got 3 nice racks, apple and cherry smoking chunks, and I think I've got temp control down. It's my first time with ribs-and second cook with the WSM. Please: your best tips/or mistakes not to make? From rainy PDX... Thanks...

 

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