Began my first cook with RO lump charcoal (U.S. origin) this morning. I hope to use that long-term in the WSM, and it is available locally. Nice looking spares are cooking. Very impressed with the RO startup and performance so far. Holding nicely at 250. Using some apple chunks. Practice for a more important cook later in the week. I use a clay saucer as heat sink, with a stainless steel grease catcher sitting in it.
Buying the ribs and some brisket, I chatted with a seemingly well-informed meat department grocer and he told me his Texas chain, HEB, never has, does not and never will sell "enhanced" meats. I told him about the national problem, and he agreed how bad "enhanced" is. Also encouraging, this fellow says he barbecues a lot at home and has even done some competition cooking!
All in all, things are lookin' good around these parts. A spectacular autumn week here, perfect for some slow cookin' and smokin'.
(Later) Had to bring the lid temp back down a couple of times when it rose to around 300, and going closed-closed-half did the trick, and it seems to be holding steady at 250 with only one bottom vent open, that one at half.
I am learning. (Just a novice.)
Buying the ribs and some brisket, I chatted with a seemingly well-informed meat department grocer and he told me his Texas chain, HEB, never has, does not and never will sell "enhanced" meats. I told him about the national problem, and he agreed how bad "enhanced" is. Also encouraging, this fellow says he barbecues a lot at home and has even done some competition cooking!
All in all, things are lookin' good around these parts. A spectacular autumn week here, perfect for some slow cookin' and smokin'.
(Later) Had to bring the lid temp back down a couple of times when it rose to around 300, and going closed-closed-half did the trick, and it seems to be holding steady at 250 with only one bottom vent open, that one at half.
I am learning. (Just a novice.)