Dave Lewis
TVWBB Super Fan
I am continually amazed at what a great website Chris has developed and the courtesy exhibited by its members. New WSM Owners are able to ask questions without feeling looked down upon. There are members of this website who are world class BBQ champions and who amazingly take the time to answer new owner's questions. I have come across other bbq websites where the discussion threads turn into virtual brawls over techniques.
I would encourage all new WSM owners (and not-so-new WSM owners) to read Chris's "Tips & Mods" and "Cooking" sections thoroughly. Those sections answer many new owner questions about techniques and time tested recipes. Not-so-new owners also benefit from rereading those sections. I confess that I had not looked at the "Tips & Mods" section in about 6 months and discovered a great many changes recently as new techniques are refined and discovered. For example, the renowned "Minion Method" for lighting the WSM has been refined. Using sand rather than water in the pan is now discussed. New techiques for cooking poultry and crisping the skin are discussed. Chris has done a fabulous job of keeping this website up to date.
Before I found this website and bought my WSM last summer, my idea of bbq was turning the knob on my gas grill, pushing the igniter button and trying not to burn my meat. The contents of this website and the discussions from its many members have allowed me to create food that my family believes is as good as any bbq restaurant. (I realize that I'm not even close, but I'm not going to dissuade them otherwise)
It is truly a pleasure to belong to this WSM community. /infopop/emoticons/icon_smile.gif
I would encourage all new WSM owners (and not-so-new WSM owners) to read Chris's "Tips & Mods" and "Cooking" sections thoroughly. Those sections answer many new owner questions about techniques and time tested recipes. Not-so-new owners also benefit from rereading those sections. I confess that I had not looked at the "Tips & Mods" section in about 6 months and discovered a great many changes recently as new techniques are refined and discovered. For example, the renowned "Minion Method" for lighting the WSM has been refined. Using sand rather than water in the pan is now discussed. New techiques for cooking poultry and crisping the skin are discussed. Chris has done a fabulous job of keeping this website up to date.
Before I found this website and bought my WSM last summer, my idea of bbq was turning the knob on my gas grill, pushing the igniter button and trying not to burn my meat. The contents of this website and the discussions from its many members have allowed me to create food that my family believes is as good as any bbq restaurant. (I realize that I'm not even close, but I'm not going to dissuade them otherwise)
It is truly a pleasure to belong to this WSM community. /infopop/emoticons/icon_smile.gif