Hello from Utah


 
T

THarper

New member
I've been lurking for a while and finally decided to sign up.

As a transplant from the south I found myself missing some good southern Q, so a couple of years ago I built myself a Mini WSM. That worked great, and produced some good eats. Then for Christmas a few months ago my in laws decided to get me a 22.5 WSM.

Since then I've put in about five or six cooks on it. Its a beast of a cooker. I still havent quite gotten it dialed in to a temp just yet. It likes to go up and down quite a bit. Hopefully that's part of the seasoning and learning my new rig. I've only cooked pork on it so far, but my next cook is going to be a brisket.

Looking forward to being part of the community here.
 
Don't sweat the temps, up and down is normal and you'll drive yourself nuts fiddling with the vents. Lifting the lid for a peek also screws with your temp. Welcome to the group.
 
Welcome aboard! Don't worry about the temps...they will stabilize as the cooker is seasoned and you get a feel for it. There is no shortage of good advice and best practices on this forum to help you out as well!
 
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