Hi, y'all, my name is Terry, and I am a smokeaholic...
Ok, I have been grilling for probably 25+ years, early on a lot of it on a Weber kettle. Last ten years, I have using my Weber Genesis S-330 as the wife had to have a gas grill for some of her outside Asian cooking or we had to sleep outside. Last year or so, I have been doing some BBQ on the gasser, and that got me wanting a true smoker. After a lot of research and chatting on a couple other forums, I bought me a Weber 22.5" WSM and have used it a couple times. They say it's like riding a bike, but I feel I have forgotten more than I remember. That just might be the beer or old age.
Done some sausages, a brisket, and some chick thighs on the new WSM. The thing had a lot of sealing issues with the first long cook, never was able to put it out, it just burned until the was no KBB left. Bought the gasket seals and going to install them today. I also ordered the replacement door and should get that tomorrow. That, and with the build up from cooking on it, I hope to have a tightly sealed, well tuned machine to Q with for many years.
I consider myself more of a cook than just a BBQ guy. But there is something especially satisfying about pulling a large chunk of blacked (on purpose) meat off a fire, tearing into it and seeing all those wonderful juices running down...
Ok, I have been grilling for probably 25+ years, early on a lot of it on a Weber kettle. Last ten years, I have using my Weber Genesis S-330 as the wife had to have a gas grill for some of her outside Asian cooking or we had to sleep outside. Last year or so, I have been doing some BBQ on the gasser, and that got me wanting a true smoker. After a lot of research and chatting on a couple other forums, I bought me a Weber 22.5" WSM and have used it a couple times. They say it's like riding a bike, but I feel I have forgotten more than I remember. That just might be the beer or old age.
Done some sausages, a brisket, and some chick thighs on the new WSM. The thing had a lot of sealing issues with the first long cook, never was able to put it out, it just burned until the was no KBB left. Bought the gasket seals and going to install them today. I also ordered the replacement door and should get that tomorrow. That, and with the build up from cooking on it, I hope to have a tightly sealed, well tuned machine to Q with for many years.
I consider myself more of a cook than just a BBQ guy. But there is something especially satisfying about pulling a large chunk of blacked (on purpose) meat off a fire, tearing into it and seeing all those wonderful juices running down...
