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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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It's in the pit, part deux.
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. -- Dave T. I've learned that whatever hits the fan will not be evenly distributed. |
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