Bill Herns
New member
I am using my 22 WSM for first time tomorrow...3 racks of ribs. Gonna be cold in the morning.....30s. Any advice on keeping heat up or starting?
Thanks.
Thanks.
So how did it go? any pix?
Remove water pan and replace it with pizza stone.
All the benefit no problems
This one
http://www.californiapizzastones.com/pizza/stones/single-pizza-baking-stone.php?stoneNum=rd21a
Sometimes the smoke flavor seems diminished due to your nose getting filled with smoke while cooking. Many here have mentioned the same thing and also have noticed that the food tastes much smokier the next day.
We had 40 degrees in the blue ridge the other day, but worse than that, it was breezy with intermittent gusts. I saw some posts here, where some of you used welding blankets wrapped around the wsm. I stopped by Harbor Freight, and they had a 4x6 foot blanket rated to 1000 degrees. I tied the two corner grommets on the long axis together with some hemp twine, and it created a perfect cover from draft and insulator. I was able to run probe cables through side, and easily slide whole thing off and on when I needed access under the lid.
Having lived in Michigan for a few years, I would suggest that you consider getting one.