G
Guest
Guest
Hi Everyone,
I've read some postings here about
offset cookers vs wsm for brisket
basically saying that an offset will do better for brisket. How can this be?
Is it a space thing? Temp ? Taste Or what?
The many I've done on the wsm have been great.
So if someone could please enlighten me as to the finer points of this subject that would be great.
Thanks
John in Seattle
I've read some postings here about
offset cookers vs wsm for brisket
basically saying that an offset will do better for brisket. How can this be?
Is it a space thing? Temp ? Taste Or what?
The many I've done on the wsm have been great.
So if someone could please enlighten me as to the finer points of this subject that would be great.
Thanks
John in Seattle