wittdog said:No water or sand in the pan and cook at a higher temp....
brian j said:yea, or better yet in your kettle.wittdog said:No water or sand in the pan and cook at a higher temp....
brian j said:think of yourself as an archer... but instead of a special arrow for distance and another for close combat you have one cooker for fast hot cooking and another for longer cooler cooking in your quiver.LowRent said:That's really what I'm driving at. Is there much merit in using the WSM over the 22.5? I've been real happy with my 22.5 results, but, who knows, maybe there's a better way to do it on the WSM?
Burnt Food Dude said:Since its a leaner cut of pork, it doesn't need the low and slow cooking. Do it indirect on the kettle or gasser and add wood chip packet for flavor.
Burnt Food Dude said:[quote="Nick Prochilo":3mq9veua][quote="Burnt Food Dude":3mq9veua]Since its a leaner cut of pork, it doesn't need the low and slow cooking. Do it indirect on the kettle or gasser and add wood chip packet for flavor.