Harry:
Thank you for taking the time to answer some of our questions. I missed the BBQ Pitmasters show as I don't watch much television but have caught a few clips on the TLC website. Hopefully, these are not redundant questions that may have been answered in the episodes:
1. I see that you use 2 WSM's. Perhaps you could briefly explain how you set up each.
I imagine you do brisket and pork on one and ribs and chicken on the other.
2. Would it be giving away any "Slap Yo' Daddy" secrets to divulge the temps you are using in the WSM's?
3. Do you use the Stoker for just temperature control or do you also use it to monitor your meat temps?
4. Did you make any modifications to the WSM's (eg. larger Brinkman water pans)?
I am trying to convince my wife to take our summer vacation to Southern California this year. If I can persuade her to do so, perhaps I'll attend one of your cooking classes and will keep looking at your website for the Summer 2010 schedule.
Thanks again for your time.
Thank you for taking the time to answer some of our questions. I missed the BBQ Pitmasters show as I don't watch much television but have caught a few clips on the TLC website. Hopefully, these are not redundant questions that may have been answered in the episodes:
1. I see that you use 2 WSM's. Perhaps you could briefly explain how you set up each.
I imagine you do brisket and pork on one and ribs and chicken on the other.
2. Would it be giving away any "Slap Yo' Daddy" secrets to divulge the temps you are using in the WSM's?
3. Do you use the Stoker for just temperature control or do you also use it to monitor your meat temps?
4. Did you make any modifications to the WSM's (eg. larger Brinkman water pans)?
I am trying to convince my wife to take our summer vacation to Southern California this year. If I can persuade her to do so, perhaps I'll attend one of your cooking classes and will keep looking at your website for the Summer 2010 schedule.
Thanks again for your time.