Hello from Arkansas


 
BrunoK

BrunoK

New member
Hi from Razorback land. I’m a newbie to the bbq world and am starting my journey with a new 14 WSM and a Weber spirit grill. I’ve used my WSM five times and had great results on everything that I’ve tried.....whole chickens, ribs and hot and fast chicken quarters. I’ve used the methods that I watched on YouTube and they work. The baby backs were a little over done in that they fell off the bone but the favor was superb. I used the 3-2-1 method. The chickens were awesome. My next attempt will be a brisket.
I’m in the market for a new pellet smoker and was leaning toward a SmokeFire until I saw all the controversy about this smoker. Right now I looking at Camp Chef Woodwind WiFi. I may wait and see what Weber does with their smoker. I really like Weber products.
 
Hey, I'm your neighbor to the south in Tiger country. I also started with a WSM (18) and had a Spirit for many years. Later got a Genesis, but the guy I gave the Spirit to recently told me it is still working.

Maybe try more like 3-1.5-1 on ribs and see how that does. It doesn't take long in foil to really cook them.

I did a lot of babybacks in the beginning, but I lean now to St. Louis cut spares.

When you tackle that brisket, I suggest wrapping it after the cook and letting it sit in an ice chest for a few hours. It will stay hot forever, and the time in the chest does the meat good.

Good luck!
 
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