A few years back, we bought a few 19 in WSMs for the annual Silicon Valley BBQ contest. We did very well in the Backyard division, Tri tip and chicken. Now considering starting full KCBS next year when things open up again. I need to figure out how much more we need to invest in. 2x19 in WSM worked fine for backyard division, but might be difficult for all 4 proteins needed for KCBS. My biggest unknown is Brisket, never cooked one on WSM not am I sure if a 19 in is the best choice Vs the 22 in. Perhaps we can get by with 3 pits, I think the pit used for Brisket or Butt can also be used for chicken, while they are resting.
Anyone here compete with WSMs exclusively and what do you use?
Im also looking online for any instructional vids and articles. I know of Harry Soo, wondering if there are others who use WSM and put out vids or articles.
Thanks ,
Dale
Anyone here compete with WSMs exclusively and what do you use?
Im also looking online for any instructional vids and articles. I know of Harry Soo, wondering if there are others who use WSM and put out vids or articles.
Thanks ,
Dale