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Guest
Guest
I found it interesting that more than a dozen teams seemed to have a WSM as a 'backup' or dedicated for a certain category at the royal in addition to their big trailer mounted pits.
Jim R and I (Sultans of Smoke) were able to pull off 13th place in pork butt at the Royal Open this year using my WSM's.
Not bragging, but just affirming the fact that the WSM is the little engine that could!
The wind was about 5mph at the most, but the air temp got down to 37! Full ring of coals, full weber chimney of hot coals, cold water in the pan, 15 minutes, it was up to temp. Cooked a 4.92 lb butt for....I ain't tellin, but, we were in awe to see that we placed so high!
Thanks to Chris for a great site. Without you, there would be a much higher learning curve on these things.
Great site, great people, and great Q.
Steve
Jim R and I (Sultans of Smoke) were able to pull off 13th place in pork butt at the Royal Open this year using my WSM's.
Not bragging, but just affirming the fact that the WSM is the little engine that could!
The wind was about 5mph at the most, but the air temp got down to 37! Full ring of coals, full weber chimney of hot coals, cold water in the pan, 15 minutes, it was up to temp. Cooked a 4.92 lb butt for....I ain't tellin, but, we were in awe to see that we placed so high!
Thanks to Chris for a great site. Without you, there would be a much higher learning curve on these things.
Great site, great people, and great Q.
Steve