Author Topic: First run on a WSM. 4/27/16 (Read 12735 times)

TheDude · « **Reply #45 on:** April 27, 2016, 02:37:03 PM »

I started with two closed and one cracked, with the top vent open. Then closed the top a bit and it started coming down. Threw a yard bird on a little while ago. Opened two bottom vents and the top, to cook the bird.

swamprb · « **Reply #46 on:** April 29, 2016, 01:58:39 AM »

275* is the new Low & Slow

I've been competing since 2007 and used WSM's. 2010 we were the Pacific Northwest BBQ Association Team of the Year and we cooked all the way to the Jack Daniels exclusively on two 22" and two 18" WSM's.

There is a lot of misinformation in this thread and when I hear people mentioning a snake in a bullet I just wanna scream!!

TheDude · « **Reply #47 on:** April 29, 2016, 08:10:21 AM »

@swamprb How do you recommend keeping her from running. I'd be fine in the 250-275° range, but when she suddenly runs off to 290-300°. This last time I was able to corral her a bit, but I had to tamp the top vent about 50%.

iCARRY · « **Reply #48 on:** April 29, 2016, 11:05:04 AM »

Quote from: swamprb on April 29, 2016, 01:58:39 AM

There is a lot of misinformation in this thread and when I hear people mentioning a snake in a bullet I just wanna scream!!

It was just a thought. Amazingribs.com recommends it. Usually the advice over there is pretty good.

Author Topic: First run on a WSM. 4/27/16 (Read 12735 times)

TheDude

Re: First run on a WSM. 4/27/16

swamprb

Re: First run on a WSM. 4/27/16

TheDude

Re: First run on a WSM. 4/27/16

iCARRY

Re: First run on a WSM. 4/27/16