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Guest
Guest
I smoked a pork butt and five racks of baby backs for a party of about 20 yesterday and it was awesome! When I started cutting the ribs into serving size, I had an audience of guys standing around waiting to pick at anything on the cutting board. Once served, they came back for seconds and thirds. A guy from North Carolina said my pulled pork met his standards and a woman from Alabama said she hadn't had better barbecue since leaving home 15 years earlier. If you can impress the southerners in California, well, I think the WSM speaks for itself.
I was a bit panicked wondering if my temperatures were running too hot. I started out with the Minion method, I had a Polder clone and a Smokey Joe thermometer. It never got hotter than 275, but it was really hard to get it down as low as 225. But who cares? It turned out great anyway!
Thanks for this wonderful site. It taught me a lot and I can't wait to do some more Q'in'!
I was a bit panicked wondering if my temperatures were running too hot. I started out with the Minion method, I had a Polder clone and a Smokey Joe thermometer. It never got hotter than 275, but it was really hard to get it down as low as 225. But who cares? It turned out great anyway!
Thanks for this wonderful site. It taught me a lot and I can't wait to do some more Q'in'!