Mike Hartwell
TVWBB Pro
I picked up my WSM at Outdoor Kitchen in Omaha.
It was the 'floor model' and an older version, so I got them down to $225.00. Picked a sack of hickory and cherry chunks and a chimney, and beat it out of there before they could change their minds.
Yesterday I followed the BRITU method posted on the website, rubbed down and rolled up 3 2# racks of BB's, put 'em on at 1:00. The cooker was running right around 300 or so with 6 chunks of the cherry, so I just let it cruise until 6:00, when I opened up one of the rolls and sauced it up with Fat Boy's Haug Wash, baked that 1 rack meat side down for 15 minutes.
Brought that in and enjoyed one of the best meals I have ever produced from a Weber. My wife was reluctant about what she feared would be too strong a smoke, but wound calling her niece and my daughter to brag about the food.
rarely done around here.
I have enjoeyed the site and all the info freely given on these pages.
GOD SAVE THE COOKS. Amen.
It was the 'floor model' and an older version, so I got them down to $225.00. Picked a sack of hickory and cherry chunks and a chimney, and beat it out of there before they could change their minds.
Yesterday I followed the BRITU method posted on the website, rubbed down and rolled up 3 2# racks of BB's, put 'em on at 1:00. The cooker was running right around 300 or so with 6 chunks of the cherry, so I just let it cruise until 6:00, when I opened up one of the rolls and sauced it up with Fat Boy's Haug Wash, baked that 1 rack meat side down for 15 minutes.
Brought that in and enjoyed one of the best meals I have ever produced from a Weber. My wife was reluctant about what she feared would be too strong a smoke, but wound calling her niece and my daughter to brag about the food.
rarely done around here.
I have enjoeyed the site and all the info freely given on these pages.
GOD SAVE THE COOKS. Amen.
