Aaron House
New member
To start - Thank you everyone who posted answers to my questions. This would be my first smoke on the WSM 22.5.
Well the Butcher & Briar thought we had better occupy something ourselves so we headed out to the grotto to occupy smoke!
A whole detailed account including 39 photo's of the epic take over of the Butcher & Briar 'The Grotto' can be found here:
http://www.smokingmeatforums.c...y-smoke-2011-w-qview
As for what I did right and wrong on my first smoke that is WSM specific:
I fired up way to much coal to start, so I was delayed by taking some out and allowing a burn down by about 45 mins. No worries, though, after that, I had no problems tinkering with the temp higher or lower.
I really noticed my door has huge gaps in it, which was often enough to keep the fire steady. I did not monitor how or when I opened vents, just kind of when with the flow and 10 hours later we ate the feast you see above on the link.
Thank you again and enjoy!
Aaron
Well the Butcher & Briar thought we had better occupy something ourselves so we headed out to the grotto to occupy smoke!
A whole detailed account including 39 photo's of the epic take over of the Butcher & Briar 'The Grotto' can be found here:
http://www.smokingmeatforums.c...y-smoke-2011-w-qview
As for what I did right and wrong on my first smoke that is WSM specific:
I fired up way to much coal to start, so I was delayed by taking some out and allowing a burn down by about 45 mins. No worries, though, after that, I had no problems tinkering with the temp higher or lower.
I really noticed my door has huge gaps in it, which was often enough to keep the fire steady. I did not monitor how or when I opened vents, just kind of when with the flow and 10 hours later we ate the feast you see above on the link.
Thank you again and enjoy!
Aaron
