It's in the pit, part deux.
Dave T. wrote:
> Warmed up the brand new WSM this morning, and put a butt on the rack. A
> little CYM, garlic powder, and Lawry's pork seasoning.
>
> Very easy to put into use, and easy to achieve the desired temp. It
> feels like it will be pleasurable to use. Can't wait for the finished
> product tonite.
>
> Cooking over Royal Oak lump ($5.49/10 lb. bag at Walmart). I bought 6
> bags at that price.
good luck and happy eatin'. I agree, you can't get much
easier than the WSM.
--
Steve
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