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Guest
Guest
Hi WSM enthusiasts,
I have recently been doing a lot of bbq'n and have been considering buying the WSM. I'm just wondering why I should...although I'm sure you guys can provide reasons.
Right now, I have just about the cheapest smoker available. It was my dad's, and I don't even know what company it's made by (although I think it is "Mr. Meat Smoker". It's electric, and you put wood chips above the elements to make them smoke. Anyway, I have a real hard time getting the temperature above 180 degrees--at least when it is 45 degrees out (the coldest I'll be cooking in here in CA). Also, it has absolutely no ventilation holes at all...not even one in the top of the unit.
Will the WSM be able to maintain 225-250 degrees on a 45 degree day? And how necessary are the vent holes if you're not using charcoal?
Thanks,
Phil R.
I have recently been doing a lot of bbq'n and have been considering buying the WSM. I'm just wondering why I should...although I'm sure you guys can provide reasons.
Right now, I have just about the cheapest smoker available. It was my dad's, and I don't even know what company it's made by (although I think it is "Mr. Meat Smoker". It's electric, and you put wood chips above the elements to make them smoke. Anyway, I have a real hard time getting the temperature above 180 degrees--at least when it is 45 degrees out (the coldest I'll be cooking in here in CA). Also, it has absolutely no ventilation holes at all...not even one in the top of the unit.
Will the WSM be able to maintain 225-250 degrees on a 45 degree day? And how necessary are the vent holes if you're not using charcoal?
Thanks,
Phil R.