Thanks for this amazing resource of information. I'm a 23yo Graphic Designer & Powerlifter with a never-ending appetite, disappointed by Toronto's "BBQ" offerings.
Just purchased a Weber Smokey Mountain 18.5, chimney smarter and Jeff Phillip's Smoking Meat book—all of which will arrive end of week.
I'd like to dive in immediately with either ribs or a brisket. Can anyone direct me to some good starting points as to how to smoke & use the WSM? I thought I had a basic grasp, but keep discovering new things to keep in mind. I'm the type of person who learns well by having a checklist of techniques I can refer to and follow.
As for ribs, I was going to use the 3-2-1 method that I've read a bit about, and have been exploring rub & sauce recipes. If anyone has any recommendations, advice, or direction—I'd absolutely love to hear it.
Thanks so much guys!
- 59 Posts. Joined 9/2013
- Location: Toronto, ON
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