Love my WSM!!!!!!!

[Dave Hutson]

First time in AGES I cooked without foil (until the end). I cannot say enough about the quality of the WSM. I was a scoffer for years, but this thing produces as good a product as can be made! I am not certain I understand why these are not more readily available across the country! Personally, I had never seen one available in a store. I think they could DOUBLE TO TRIPLE sales if they just got the word out on the product! Infomercials and training classes at Home Depot or Lowes would sell thousands. I used sand this time and WILL NOT go back to water! No wind, and about 30 degrees all day. Did two butts and a brisket in about 10 hours. I normally foil to get from 160 to 200 , but did not for the small cook for bark preservation. I did foil as I took the meat off to hold for the 1.5 hours until serving. Used about 1.5 full rings of GFS lump. It was good charcoal as far as I can tell. I used a mix of hickory and apple. It is amazing how much better a product you can turn out when cooking for 15 rather than 150! As always, I took no photos so, you will just have to believe me!!!

 

[Phil Perrin]

Dave,I totally believe you. I did a "Phil-b-que" yesterday. 12 hours with a ring of K,topped it off with of couple handfuls of cowboy lump I had.2 lumps of apple,1 of hickory. Beatiful smoke ring,great bark,lots of compliments!! Plus playoffs on the tube. YES!! Life does not get much better than this.

 

[Dan H.]

good to hear Dave. I dropped the foil on most things, I guess cause Lazyness+ the bark thing you mentioned. It just doesn't compare the same to me, when firming over higher heat at the end. the phil-a-que sounds great too, a little football on right now!