Hello!
I was led to these forums through a cousin's delicious ribs. About 10 years ago, I ate ribs that literally fell off the bone (it was years of bad, dried up, tough restaurant ribs before I realized that my cousin's ribs had been smoked). I dabbled in smoking/bbqing over the years with friends, but finally as of last month I moved into a place where I'm allowed to use my own smoker. One of my friends suggested I look at the WSM, and my cousin pointed me towards these forums. I've been reading posts and articles here over the past week, and finally registered for my own account today.
Currently, I have an old, old 22.5 inch Weber Kettle Grill, and will be purchasing an 18.5 inch WSM within the next couple of days (as soon as I find a place that sells the 2014 model!). I cook quite a bit but am newer to the world of slow and low, so I hope to learn a lot from everyone here.
I was led to these forums through a cousin's delicious ribs. About 10 years ago, I ate ribs that literally fell off the bone (it was years of bad, dried up, tough restaurant ribs before I realized that my cousin's ribs had been smoked). I dabbled in smoking/bbqing over the years with friends, but finally as of last month I moved into a place where I'm allowed to use my own smoker. One of my friends suggested I look at the WSM, and my cousin pointed me towards these forums. I've been reading posts and articles here over the past week, and finally registered for my own account today.
Currently, I have an old, old 22.5 inch Weber Kettle Grill, and will be purchasing an 18.5 inch WSM within the next couple of days (as soon as I find a place that sells the 2014 model!). I cook quite a bit but am newer to the world of slow and low, so I hope to learn a lot from everyone here.
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