This is my first weekend with my WSM, so I had do do some smoking. Started out with some baby backs rubbed with my hometown fire dept’s secret pork burger seasoning. Smoked with hickory and pecan using the 2-2-1 method. I debated on using the water pan or not and decided to use it this time. I’ll probably try it dry next time to see if I can tell a difference. I diced some red potatoes, put the same seasoning on them and put them on the lower grate. When I pulled the ribs off, I added a little more charcoal and threw a breakfast fatty on for the morning. Ribs turned out great... pulling the fatty off right now.
