So I caught the bbq fever, in a bad way.
It started one day on Reddit, where I was browsing some random pictures that popped up into my feed. Eventually, I wandered over to /r/bbq, where they had big pictures of St. Louis cut ribs, briskets, and build threads about different smokers and custom designs. Now BBQ in the traditional sense isn't that big in Canada, especially not in a city like Toronto, so I had never really run across it before. Nevertheless, I was intrigued, so I read on. This lasted for 2 unbroken hours
The next day, I was all over YouTube. burned through 2 gigs of data on my phone late one night watching the BBQ Pit Boys, Stoked on Smoke, JB007 and others, prepare, smoke and slice different cuts of meat. I could feel the excitement of a new hobby discovered forming in me.
I did get a bit confused though. The guys kept talking about a WSM. Having no idea what it was, I Googled it. That search led me straight to this forum.
I must say, you guys are on a whole other level. While Reddit was a good introductory course, I feel like I could get a graduate level education on barbeque from this site. I knew I had found my calling, so I went ahead and ordered a 18.5 inch WSM from Home Depot that very night.
And that was my first mistake. In a few words, it was waaay too small for the task at hand. Since the second cook, my house has become a go-to spot for dinner. Not that I mind, because I think one of the biggest strengths of barbeque is the social aspect, gathering friends together, but I never can make enough food. Last week, I made 6 racks of ribs at once, for 6 people who normally eat a half rack or less, each.
Gone, within 30 minutes of touching down.
So last week, I did something I should have done a long time ago, I cleaned up the 18.5" brought it in to Home Depot and returned it. I also ordered a 22.5" on the spot.
It arrived yesterday, and I assembled it immediately. I'm thinking I'm going to get a gasket kit for it before seasoning it, then it will be pork butts and brisket, as I feel like I've got ribs pretty well down so far. I've also been following the Raspberry Pi HeaterMeter project, and have ordered the parts to get it built. I think that should keep me occupied for the next 2 weeks or so, but I am alsways open to learning new things, especially from such experienced pitmasters as yourselves. Please feel free to offer insight, correction, or shoot me a PM with a cool idea.
Thanks for reading, and happy smokes!
It started one day on Reddit, where I was browsing some random pictures that popped up into my feed. Eventually, I wandered over to /r/bbq, where they had big pictures of St. Louis cut ribs, briskets, and build threads about different smokers and custom designs. Now BBQ in the traditional sense isn't that big in Canada, especially not in a city like Toronto, so I had never really run across it before. Nevertheless, I was intrigued, so I read on. This lasted for 2 unbroken hours
The next day, I was all over YouTube. burned through 2 gigs of data on my phone late one night watching the BBQ Pit Boys, Stoked on Smoke, JB007 and others, prepare, smoke and slice different cuts of meat. I could feel the excitement of a new hobby discovered forming in me.
I did get a bit confused though. The guys kept talking about a WSM. Having no idea what it was, I Googled it. That search led me straight to this forum.
I must say, you guys are on a whole other level. While Reddit was a good introductory course, I feel like I could get a graduate level education on barbeque from this site. I knew I had found my calling, so I went ahead and ordered a 18.5 inch WSM from Home Depot that very night.
And that was my first mistake. In a few words, it was waaay too small for the task at hand. Since the second cook, my house has become a go-to spot for dinner. Not that I mind, because I think one of the biggest strengths of barbeque is the social aspect, gathering friends together, but I never can make enough food. Last week, I made 6 racks of ribs at once, for 6 people who normally eat a half rack or less, each.
Gone, within 30 minutes of touching down.
So last week, I did something I should have done a long time ago, I cleaned up the 18.5" brought it in to Home Depot and returned it. I also ordered a 22.5" on the spot.
It arrived yesterday, and I assembled it immediately. I'm thinking I'm going to get a gasket kit for it before seasoning it, then it will be pork butts and brisket, as I feel like I've got ribs pretty well down so far. I've also been following the Raspberry Pi HeaterMeter project, and have ordered the parts to get it built. I think that should keep me occupied for the next 2 weeks or so, but I am alsways open to learning new things, especially from such experienced pitmasters as yourselves. Please feel free to offer insight, correction, or shoot me a PM with a cool idea.
Thanks for reading, and happy smokes!
Matt, actually.
