Quote:
Originally Posted by tooge
Our comp team doesn't use the off set for comp meat though. We use it to cook for all of our friends and family that stop by because it holds more meat and has our team logo and all that showmanship stuff. I disagree about a good cook on an offset being better. Not only do I have almost nothing to do on a WSM, but even when I baby the offset with the tuning plate and rotating meat, etc., the meat is no better, so why bother. I mean, if it's going to be your everyday smoker, might as well go with the best, unless of course you are a pellet or electric guy.
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It seems that controlling the heat ear regardless of the type of smoker is 90% of the battle.
Well, maybe not 90. Maybe more like 95. No, maybe more like 87.5.
To be honest, I haven't really completed the math.
But I digress.
Controlling the heat is a great big part of the battle. The WSM makes it so easy, it almost ain't fair.
One of the swell features is when you reply "it was nothing" to the inevitable bbq compliments, they think you're being modest.
nyuk.
Dinny