LarryWolfe
Chef Extraordinaire
I have a luncheon I'm catering at work next Thursday, so I'm off today and want to get the meat done. Doing 2 butts and 1 brisket on the WSM today and will vac seal and freeze, then reheat at work on thursday. I am using the extension ring just to raise the butts up a bit from the water pan. No reason in particular, just easier for me to reach the bottom shelf this way. But I still have room underneath the butts with it if I wanted to add another brisket!