New guy from Rhode Island.


 
B

B. Harrington

New member
Hello from Rhode Island. I just got my new 22.5" WSM yesterday. I've smoked pork butts, brisket, and ribs on my Weber Performer over the years but I never really got the results I wanted. As you know, it can be done, but it is a lot of work and it is really tough keeping the temp consistent. I'm not a total newbie, but I've got a lot to learn and this looks like a great place learn.
 
Welcome aboard. I followed the same path as you from Kettle to WSM. Though there's a place for the grill, the smoker is my low and slow go to.
 
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