cleglue
Head Chef
I have never used a WSM so this is what I have in mind. I'm going to be smoking a brisket tomorrow. I plan on filling the ring full with unlit lump charcoal and mix in a few hickory chunks. Then add about 1/2 weber chimney of lit lump charcoal on top. I plan on keeping the top vent open.
Now where should the 3 bottom vents be set?
Can I set them and leave them or do I need to tweak them?
Does the way I plan on starting the WSM with unlit lump seem ok? Any suggestions would be appreciated.
Should I put the brisket on the top rack or the one next to the water pan?
Now where should the 3 bottom vents be set?
Can I set them and leave them or do I need to tweak them?
Does the way I plan on starting the WSM with unlit lump seem ok? Any suggestions would be appreciated.
Should I put the brisket on the top rack or the one next to the water pan?