Dave Russell
TVWBB Honor Circle
Hi Rich. Yeah, it's spring and the weather springs back and forth...can't complain though. At least we haven't had any twisters here in town.
Yeah, comparing the 18.5" wsm with other smokers I've used, it seems that the biggest issue is measuring temp. and figuring times so I cook way ahead of time and plan on having a way to keep the meat hot. BBQ cuts will all benefit from an hour or longer rest, anyway.
I'm about to the point of just holding my hand over the vent and learning what 250* feels like there, as I've been checking my therms in boiling water and still getting big surprises. Smoked (3) slabs of BB's (about 3.3 lb. ea) last week in a rib rack, 250* at the vent and all three racks were done in less than three hours. They were enhanced so maybe that makes 'em cook quicker?
Yeah, comparing the 18.5" wsm with other smokers I've used, it seems that the biggest issue is measuring temp. and figuring times so I cook way ahead of time and plan on having a way to keep the meat hot. BBQ cuts will all benefit from an hour or longer rest, anyway.
I'm about to the point of just holding my hand over the vent and learning what 250* feels like there, as I've been checking my therms in boiling water and still getting big surprises. Smoked (3) slabs of BB's (about 3.3 lb. ea) last week in a rib rack, 250* at the vent and all three racks were done in less than three hours. They were enhanced so maybe that makes 'em cook quicker?