My first time smoking, meat is still on the grill for another 2-3 hrs. Lots of experience smoking on my Mini WSM and 14.5 WSM for over 7 years.
How would you improve my setup below?
Some notes:
-i didn't have anything smaller that i wanted to char up as a water pan, so thats why its horizontal.
-Hence, thats why my smoker box is off to the bottom.
-I currently have left burner to max, middle burner to low to get the Lid thermometer to be steady at 300F. (80F ambient)
How would you improve my setup below?
Some notes:
-i didn't have anything smaller that i wanted to char up as a water pan, so thats why its horizontal.
-Hence, thats why my smoker box is off to the bottom.
-I currently have left burner to max, middle burner to low to get the Lid thermometer to be steady at 300F. (80F ambient)
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