G
Guest
Guest
I have been dying to get a good smoker for a while now. So far I've cooked some long roasts and pulled pork on my traditional Weber kettle. I've been looking around all over the net for a good cooker. Soon I'll buy a big boy, but, while waiting on that, I have purchased the WSM after reading this forum for a while.
Today I've fired it up for the first time.
I live in Minnesota. It's 19 degrees in the sun. It's about 13 where the Weber is. Not the easiest way to start as all the recipes are tooled for nice weather /infopop/emoticons/icon_smile.gif .
Anyway, taking some tips from the Minion Method, I've just started up the BRITU recipe. Put the meat on at 2:15. Lid temp was 238. At 245 it dropped to 220 so I opened the bottom vents a smidge.
I used hot tap water instead of cool. I used two chimney's to start and a load of coal on top. I hope it comes out well. Thanks for all the messages here that led me to buy the Weber. We'll see how she does.
Today I've fired it up for the first time.
I live in Minnesota. It's 19 degrees in the sun. It's about 13 where the Weber is. Not the easiest way to start as all the recipes are tooled for nice weather /infopop/emoticons/icon_smile.gif .
Anyway, taking some tips from the Minion Method, I've just started up the BRITU recipe. Put the meat on at 2:15. Lid temp was 238. At 245 it dropped to 220 so I opened the bottom vents a smidge.
I used hot tap water instead of cool. I used two chimney's to start and a load of coal on top. I hope it comes out well. Thanks for all the messages here that led me to buy the Weber. We'll see how she does.