Sunday's Dinner...
Put some BB's and a small brisket flat on my WSM.... First cook of the new year and first since getting my hands back to functioning pretty good...
The WSM just chugged along great on a cold and windy day... That thing still amazes me...
"Good Eats"...
I am still learning this thing but I was figuring that 275 dome temp would be about 250 top rack with the ribs and a little less on the bottom rack where the brisket was... ?
I need to put handles on this thing so I can easily lift the cooking section off to "stoke" the coals.... Any good ideas or tips?