JTodd
TVWBB Member
Jamie,
I was just given a whole packer left over from the recent KCBS event here in Lexington, N.C. and in reading your directions in the new book, i noticed it says you should prepare it on the 22.5 WSM.
Is there any particular reasoning for this, or is this piece of beef just going to be to big for my 18.5? We love Weber s Big Book of Grilling and just have started with your new Weber's Smoke. Thanks For your recipes and time.
I was just given a whole packer left over from the recent KCBS event here in Lexington, N.C. and in reading your directions in the new book, i noticed it says you should prepare it on the 22.5 WSM.
Is there any particular reasoning for this, or is this piece of beef just going to be to big for my 18.5? We love Weber s Big Book of Grilling and just have started with your new Weber's Smoke. Thanks For your recipes and time.