I have limited smoking experience and just picked up a 18.5 weber smokey mountain. I have done a brisket and the only smoking I've done is ribs and chicken on a char grilled or an electric.
I familiar with the minion method but I'm looking for operating tips such as vent positions (all 4) to help maintain temps. Also what is the best way to reload fuel? There sure isn't much room through the side access door. I assuming one Briquette at a time with tongs?
Any tips you WSM owners have I'm all ears.
I familiar with the minion method but I'm looking for operating tips such as vent positions (all 4) to help maintain temps. Also what is the best way to reload fuel? There sure isn't much room through the side access door. I assuming one Briquette at a time with tongs?
Any tips you WSM owners have I'm all ears.