Just bought the 18.5 in WSM and looking to do one of the beginner chicken recipes on "Cooking Topics" page of this site as my first smoke. My question is for those recipes it only mentions to leave the top and bottom vents 100% open but doesn't say what temp range it should be in for the length of the cook so should I be concerned with the temp or just follow those instructions word for word?
After chicken I'll be looking to expand into ribs, pork butts, briskets...etc. Any helpful tips and or suggestions would be greatly appreciated.
After chicken I'll be looking to expand into ribs, pork butts, briskets...etc. Any helpful tips and or suggestions would be greatly appreciated.