TheCook
Senior Cook
Are there any temperature differences between the top and bottom grate in the wsm? If so, how much of a difference do you usually get?
Thanks
Thanks
bigwheel said:Well I have reached the conclusion the air control aspect is over rated. Good fire contol is the key. Now do I really want to eat something that been cooked over smoldering Kingsford for 18 hours? Nopers...not me. Could I duplicate the process with an ECB? You betcha..just cook on it like it come out the box. Dont drill no holes..blah blah blah. I got grates 15 years old from some old ECB's. They aint procelain but they cook just fine. WSM's was invented to knock dents into yuppie Gold Visor Cards and they doing good at it. Just my dos Centavos of course
bigwheel
brian j said:there are so many holes in this post that i'm not even going to bother responding...bigwheel said:Well I have reached the conclusion the air control aspect is over rated. Good fire contol is the key. Now do I really want to eat something that been cooked over smoldering Kingsford for 18 hours? Nopers...not me. Could I duplicate the process with an ECB? You betcha..just cook on it like it come out the box. Dont drill no holes..blah blah blah. I got grates 15 years old from some old ECB's. They aint procelain but they cook just fine. WSM's was invented to knock dents into yuppie Gold Visor Cards and they doing good at it. Just my dos Centavos of course
bigwheel
bigwheel said:Nopers I native Texican. Now I been to Okiehoma a view times. Way too many Okies up there for me. Did you know Okies is living proof that the native amerkickan injun peeples did have carnal relations with buffaloes?
bigwheel