Well, dang Gary S, after all the times we've talked in different posts in this forum, you never told me about this Texas Group.
I lived at Holly Lake Ranch, TX...just north of Tyler, for years. Now, I'm in Texarkana...very furthest northeast corner of the state.
It's gonna be great to be in a group where everyone knows beef is king!
After smoking on just about every kind of smoker made, and the last several years on an Old Country Wrangler stick burner, I've recently gone to a 22.5
Weber Smokey Mountain. By far, THE best smoker I've ever used. I was just getting too old to tend that Old Country Wrangler. The
WSM requires no tending, and I've already done 3 overnight cooks on it, while I slept...a 12-hour pork shoulder at 250*, a 14-hour pork butt at 235*, and a 17-hour brisket at 230*. And, I'm going to do overnight cook #4 this weekend, with another pork butt.
My quest was to find a smoker that would produce the same quality of smoked meat as I was able to get out of the Old Country Wrangler, but with less work...and preferably no work. The
WSM fit the bill. I had intended to keep the Wrangler and use it some too, but after my 5th cook on the
WSM, sold it on Craig's List. Had a Weber Genesis 330 that I sold at the same time on Craig's List. After buying a 26.75"
Weber Kettle, I just never used the propane grill anymore. And, I gave away a 22"
Weber Kettle. So, I made more room on my patio by going from 5 cookers to 2. Can't think of a thing that I can't cook on one of those, except a whole hog, and I couldn't do that anyway.
The WSM is making me lazy though. And, to make it even worse, I went and got one of those Auber automatic temp controllers to go with it. Always considered myself a barbecue purist, and never thought I'd get all techy about barbecue. But, that dang Auber will keep that WSM right on whatever temp I tell it to...for as long as it has fuel.
Mickey Morris (MickHLR) - Texarkana
