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First run on a WSM. 4/27/16

Started by TheDude, March 29, 2016, 07:13:26 PM

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TheDude

#45
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.
Still need a 22" yellow

swamprb

#46
April 29, 2016, 01:58:39 AM Last Edit: April 29, 2016, 02:09:13 AM by swamprb
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!!
I cook on: Backwoods Gater, Lang 36, Hunsaker Smokers, Pellet Pro 22" WSM, BGE's, WSM's, Cajun Bandits, PK Grills, Drum Smokers, Genesis Silver C, Weber Q's, Cookshack 008, Little Chief, La Caja China #2, Lodge Sportsman...oh yeah! Weber Kettles! Kamado restoration and pit modification hack!

TheDude

#47
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%.
Still need a 22" yellow

iCARRY

#48
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.
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