First off, great site. I found this on a Aggie Forum that I visit often (texags) and they recommend this when I was inquiring about WSM. As of right now I have decided to go with the 18.5 vs 14.5. Go big or go hungry. I have to travel for work this week and we're supposed to get some "winter mix" and being in Austin everyone freaks the eff out when there is cold moisture on the ground. So I'm holding off till the weather gets better to break that sucker in right. Anyway, I'm getting the smoker this weekend to join my E-310.
I've hit a wall so to speak with my gas grill. I've done everything on that sucker, beef, pork, dove, hog, chicken, veggies, fruit, wood chips, cedar planks, everything. I even charred a tree rat that was bundling up for the winter in there. True story grill is clean afterward.
So I'm extremely pumped about trying a new technique and learning to smoke properly.
I'm thinking of doing a beer butt chicken and a rack of ribs. I'd like to try the 3-2-1 method, and do the chicken at the same time. Should I start the ribs, and when I get to the last hour put that chicken on? Up top or below the ribs? Any advice there?
I've hit a wall so to speak with my gas grill. I've done everything on that sucker, beef, pork, dove, hog, chicken, veggies, fruit, wood chips, cedar planks, everything. I even charred a tree rat that was bundling up for the winter in there. True story grill is clean afterward.
So I'm extremely pumped about trying a new technique and learning to smoke properly.
I'm thinking of doing a beer butt chicken and a rack of ribs. I'd like to try the 3-2-1 method, and do the chicken at the same time. Should I start the ribs, and when I get to the last hour put that chicken on? Up top or below the ribs? Any advice there?
Now I know what to do with the pesky ones hanging out by my truck... Welcome to the site!
