Good afternoon folks,
Been a long time. To catch up, I've gotten a crash course in BBQ from a former friend, who gave me his 18" WSM, and then left his 22" here as well. Our friendship has ended rather badly, I'm sorry to report, so I have packed up both upright cylinders preparatory to returning them. By way of replacement, I read a few reviews, and finally settled on a Dyna-Glo wide body offset smoker, which I managed to find for just north of three bills delivered. I know it's made of thin metal, but the shape, features, and especially the capacity look impressive to me. No more trying to rearrange hot pork butts between levels for even heating. I will post pics once I get 'er fired up and cooking. I have EQ-cured one pork butt as one would a ham, and I plan to use rub, mustard, and many hours at 225˚ to make "pulled ham," more for research purposes than anything else. I also have two ten pound Nature's Promise butts I got on near-expiry sale, and they have nice thick fat caps. So, thirty pounds will not even use up half this thing's capacity, but it'll do for a first run. I'm feeling stoked about it, so to speak.
My question is whether any of you folks have one of these, and if so, if ye'd share any tips on using it, things to avoid, etc. I'm somewhere past novice stage, and I've had rave reviews from a couple of events I've supplied, but I'm no pro. My former friend hooked me up with some great technique and recipes, and I visited Bludso's in LA over Christmas, and came away with a cookbook and some ideas. I reckon the Shenandoah Valley will smell a bit better in the near future....
Been a long time. To catch up, I've gotten a crash course in BBQ from a former friend, who gave me his 18" WSM, and then left his 22" here as well. Our friendship has ended rather badly, I'm sorry to report, so I have packed up both upright cylinders preparatory to returning them. By way of replacement, I read a few reviews, and finally settled on a Dyna-Glo wide body offset smoker, which I managed to find for just north of three bills delivered. I know it's made of thin metal, but the shape, features, and especially the capacity look impressive to me. No more trying to rearrange hot pork butts between levels for even heating. I will post pics once I get 'er fired up and cooking. I have EQ-cured one pork butt as one would a ham, and I plan to use rub, mustard, and many hours at 225˚ to make "pulled ham," more for research purposes than anything else. I also have two ten pound Nature's Promise butts I got on near-expiry sale, and they have nice thick fat caps. So, thirty pounds will not even use up half this thing's capacity, but it'll do for a first run. I'm feeling stoked about it, so to speak.
My question is whether any of you folks have one of these, and if so, if ye'd share any tips on using it, things to avoid, etc. I'm somewhere past novice stage, and I've had rave reviews from a couple of events I've supplied, but I'm no pro. My former friend hooked me up with some great technique and recipes, and I visited Bludso's in LA over Christmas, and came away with a cookbook and some ideas. I reckon the Shenandoah Valley will smell a bit better in the near future....
