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Well, I just bought a very lightly used 22" WSM off of Craig's List. Never cooked on one before. It's just been me and my Lang for the past 7 years and an OK Joe offset for three years before that (there was an ECB or two way back there somewhere, but that's been eons ago). I've cooked on a buddy's 18" WSM once or twice, but I have no experience cooking on these newer 22" jobs.
What tricks or modifications have you guys/gals made to yours? I seem to remember some talk about either the charcoal pan or water pan getting swapped out and maybe something about a charcoal ring. But I can't remember any details... Any help would be great.
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