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I am finally getting back to my WSM. After years of just thinking about it, today I am smoking the Tasso that has been curing for five days. I will keep to Randy's recipe as close as possible, but I don't have much experience with using my WSM at such low temps as 150. I am guessing that half of a chimney will do.
Perfect day for it- 36 degrees, sunny, and no wind. I am trying to put about 12 pounds of meat in the smoker.
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