Matt Birmingham
New member
Hello to everyone, and thanks for hosting a great forum!
I just finished unboxing and putting together my brand spanking new 22.5WSM. I've been grilling and running hard wood in my offset griller/smoker for years, but am new to true smoking; low and slow has not been my game up until now.
One quick question to anyone that might reply; I'm a huge fan of brats and have (nearly?) perfected them on my offset by cooking them far away from the fire but providing them lots of smoke via the offset. Is there a good recipe/instruction for brats here that I can look at? I usually beer boil them prior to cooking, so they don't need a ton of time on the fire. I'm interested if I can one-up my old recipe.
Another question: where do people put their lids while working on the food? I'm paranoid of scratching the enamel on the bottom rim. Ideas?
Test image from a recent visit to Tombstone, AZ:
I just finished unboxing and putting together my brand spanking new 22.5WSM. I've been grilling and running hard wood in my offset griller/smoker for years, but am new to true smoking; low and slow has not been my game up until now.
One quick question to anyone that might reply; I'm a huge fan of brats and have (nearly?) perfected them on my offset by cooking them far away from the fire but providing them lots of smoke via the offset. Is there a good recipe/instruction for brats here that I can look at? I usually beer boil them prior to cooking, so they don't need a ton of time on the fire. I'm interested if I can one-up my old recipe.
Another question: where do people put their lids while working on the food? I'm paranoid of scratching the enamel on the bottom rim. Ideas?
Test image from a recent visit to Tombstone, AZ:
