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BBQbyDan's Shared Smoking and Cooking Techniques  

   

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.).

  
   


 
   		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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