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KCBS BBQ Cook-Off Info
Recipes, Smoking Meats
Recipes, Grilling
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BBQbyDan's Shared Smoking and Cooking Techniques |
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The following are post and articles that might assist others in the technique of using BBQ Smokers (Pits, Off-sets, WSM's, Water Smokers, etc.) and the method for preparing and smoking various types of meats (ribs, butts, briskets, foul, misc.).
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Rick and I standing beside my 4 WSM's. They are capable of going
6-7 hours without attendance while maintaining a consistent temperature
of 225-250. They have a water pan between the 2 shelves and the
fire and a 6" circular ring that can be filled with fuel.
Temperature and burn rate are then controlled perfectly via Weber's
typical venting controls.
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