Larry D.
Head Chef
I put these on about 8 pm Friday night, and took them off the WSM at a little after 8 am Saturday morning. They'll soon be vacuum bagged and in the freezer.
Fortunately the cloudburst didn't come along until after the meat was safely in the house, but I did have to empty about a pint of water from inside the WSM (it was still too hot to try to put the cover on, and I would have been soaked to the skin within seconds if I had gone outside to try it).
Fortunately the cloudburst didn't come along until after the meat was safely in the house, but I did have to empty about a pint of water from inside the WSM (it was still too hot to try to put the cover on, and I would have been soaked to the skin within seconds if I had gone outside to try it).