Andy-Philly
New member
Hey folks,
Been lurking for years and love the rub recipes I got from the cookbook.
Was a propane grill guy forever, until my brother in law started bringing over ribs, pulled pork and brisket from his WSM. When I asked him why his BBQ tasted so much better than mine, the education started
Started with a Weber Kettle and charcoal. Burgers, dogs and pork tenderloins to start, then ribs using the snake method.
After a year or so with the kettle, I got a used WSM.
Started with pork butts, did some ribs and sausage and a brisket. I struggled with holding steady temps, so added a Thermoworks Signals with pit fan FTW.
Added an Arbor Fab charcoal basket with minion insert, which doubled my fuel capacity for long cooks. Love it.
Other than a recent grease fire, my WSM has treated our friends and family well.
I do 40 pound shoulder smokes and we vac seal and freeze portions for easy meals later. Reheating with a sous vide has been another time saver.
Other than some leaks that I keep telling myself I'll fix someday (mainly the front door), I have zero complaints with my WSM.
Thanks for being here and sharing your years of experience with relative NEWBs like me
Andy
Been lurking for years and love the rub recipes I got from the cookbook.
Was a propane grill guy forever, until my brother in law started bringing over ribs, pulled pork and brisket from his WSM. When I asked him why his BBQ tasted so much better than mine, the education started
Started with a Weber Kettle and charcoal. Burgers, dogs and pork tenderloins to start, then ribs using the snake method.
After a year or so with the kettle, I got a used WSM.
Started with pork butts, did some ribs and sausage and a brisket. I struggled with holding steady temps, so added a Thermoworks Signals with pit fan FTW.
Added an Arbor Fab charcoal basket with minion insert, which doubled my fuel capacity for long cooks. Love it.
Other than a recent grease fire, my WSM has treated our friends and family well.
I do 40 pound shoulder smokes and we vac seal and freeze portions for easy meals later. Reheating with a sous vide has been another time saver.
Other than some leaks that I keep telling myself I'll fix someday (mainly the front door), I have zero complaints with my WSM.
Thanks for being here and sharing your years of experience with relative NEWBs like me
Andy
