Tony Hunter
TVWBB Pro
Hi all,
I was reading How To Grill and Steven Raichlen says on page 471 that the WSM will "never" allow you to have a crisp crust because of the low and slow temps combined with the moist environment caused by the water pan.
Is there any truth to this?
Tony
I was reading How To Grill and Steven Raichlen says on page 471 that the WSM will "never" allow you to have a crisp crust because of the low and slow temps combined with the moist environment caused by the water pan.
Is there any truth to this?
Tony