Hello from Houston.
I’ve been browsing this forum for a few years and appreciate all the recipes and tech talk.
My current rig is a WSM 18.5” with a Flame Boss 300 temp control. I have lightly modified it with caster wheels, and Cajun Bandits door, and gaskets.
I’ve smoked chicken, pullled pork, brisket, jerkey and recently started trying to smoke fish (tricky to go that low temp with the WSM).
My current project is figuring out how to smoke low temp enough for fish and jerky. I am trying the e-WSM conversation. I’d also like to add a convection fan to even out hot/cool spots and to help dry things out while at low temps.
I’ve been browsing this forum for a few years and appreciate all the recipes and tech talk.
My current rig is a WSM 18.5” with a Flame Boss 300 temp control. I have lightly modified it with caster wheels, and Cajun Bandits door, and gaskets.
I’ve smoked chicken, pullled pork, brisket, jerkey and recently started trying to smoke fish (tricky to go that low temp with the WSM).
My current project is figuring out how to smoke low temp enough for fish and jerky. I am trying the e-WSM conversation. I’d also like to add a convection fan to even out hot/cool spots and to help dry things out while at low temps.
