Firstly, a big thank you to @zwiller &
wbf610
for giving me advice on using sand instead of water. That made a major difference this time around. My WSM 22" held steady at 230F with little to no management needed. Needless to say, I'll be using sand going forward.
For Father's Day, I smoked 2 ribeyes at 230F for approximately 1.5 hours. One was 3 lbs. & the other was 2.5 lbs. I got them off the smoker at an internal temp of 130F on the larger of the two. I didn't have enough prongs to measure both along with ambient temp. I seared them for 2 minutes on each side, using the WSM as 6GRILLZNTN described to me a week ago. No need for a second grill now.
I smoked some Chicken Leg Quarters with great success, & I grilled some BBQ wings, which is my go-to grilling item.
My father & brother-in-law were very impressed & enjoyed the meal. Thanks to everyone who's given me any advice on here. You guys rock!
For Father's Day, I smoked 2 ribeyes at 230F for approximately 1.5 hours. One was 3 lbs. & the other was 2.5 lbs. I got them off the smoker at an internal temp of 130F on the larger of the two. I didn't have enough prongs to measure both along with ambient temp. I seared them for 2 minutes on each side, using the WSM as 6GRILLZNTN described to me a week ago. No need for a second grill now.
I smoked some Chicken Leg Quarters with great success, & I grilled some BBQ wings, which is my go-to grilling item.
My father & brother-in-law were very impressed & enjoyed the meal. Thanks to everyone who's given me any advice on here. You guys rock!