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SteerCrazy

Head Chef
Joined
Apr 26, 2006
Messages
2,089
Location
Kansas City
Daddy's KungfuBBQ said:
I can't believe that I got the WSM in a week - free shipping usually takes so much longer. I have a pork butt rubbed and I'm putting it on at 8 tonight.

Any last (first) words of advise? Hopefully from 8-11 I'll be able to get a steady temp. Make sense?

nice job!! how bout some pics.......foil your water pan before you put water in it. Easy clean up. Some guys might mention the sand in the pan thing, never done that but if you foil the water pan before you add water it will be easier to clean.....good luck!
 
Fire it up with all the vents wide open...when it gets up to 200, start to close down the bottom vents till you reach your desired temp. Also, keep in mind, till the inside soots up, and while its shiny. it'll run a lot hotter. It'll run more consistant once you get some soot in there..Good luck !!
 

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