Howdy from Houston

[Al D.]

Greetings! I'm Al from Houston. I was recently gifted a WSM 18.5 and have used The Virtual Weber Bullet site to get informed. The results have been good and I could NOT have done any of it without a great resource like the TVWB and TVWBB. I had a bit of a time getting butcher paper but other than that it has been a great experience. I look forward to learning (much) more for you folks.
Smoke #1 -- pork loin self grade = C+ (wrong smoke wood + a few noob mistakes)
Smoke #2 -- 7#brisket self grade = B- (temperature control issue midway thru +a few noob mistakes)

 

[Bob Ivey]

You will do well. Congrats on the WSM and welcome aboard. This is THE place to go for help and inspiration.

 

[Kevin L (NKY)]

sounds like you are off to a good start welcome to the club

 

[Dale Nichols]

Hello from right down the road Pearland.

 

[Bob Sample]

Welcome to the group Al. Do a pork butt they are almost always an A+ no matter what.

 

[Al D.]

Thanks to all

Folks,
i appreciate the warm welcome and great suggestions!
--
al

 

[Enrico Brandizzi]

Welcome to the forum Al.
Keep in mind you need to gunk the WSM to avoid T spikes

 

[Al D.]

I will. I think a fatty pork butt will be next.

 

[Cliff Bartlett]

Welcome to the Forum Al.