Posted by Dr. Grillenstein on 2/14/2012
We started late Friday night. We had 100 pork butts to prep and load onto the smokers. Bam Bam and Phil made short work of them.

AZ Centennial 1
Posted by Bam Bam on 2/2/2012
I get asked quite a bit about how I start my coals and maintain my fire in my WSM’s .  It seems that most often, I hear people have problems with over shooting their desired temps.  First off, let me dispel a myth.  Most WSM owners believe that they own a “water” cooker.  BBQ tends to be  a man’s game, not always, but mostly.  Therefore very few of us take the time to actually read through the manual.  If you did, you will find that the water pan in the WSM is a heat sink, not a steamer.  It absorbs heat energy in order to help keep the temps from spiking.

Step 6


Cooking Classes
Events
Recipes

Custom BBQ | Apps On The Grill!
Build A Custom BBQ | Taste Of The Southwest
BBQ Smokers | Reversed Seared Tri-tip Sandwich
Best BBQ Recipes for Fourth of July
How to make Pulled Pork Enchiladas
Bam Bam's Pork Butt Recipe
Bam Bam's Spare Rib Recipe
My Introduction to Competition BBQ
Bam Bam's Smoked Chicken Recipe
Bam Bam's Beef Brisket Recipe

July 2016
September 2012
May 2012
April 2012
March 2012
February 2012
January 2012
November 2011
October 2011
September 2011
August 2011
May 2011
April 2011
March 2011
February 2011
January 2011

BBQ Island | 8425 South Emerald Drive, #103 | Tempe, AZ 85284 | 877-474-5669

BBQ Island | 15815 N. Frank Lloyd Wright Blvd | Scottsdale, AZ 85260 | 480-503-1110
Shopping Cart
0 item(s) / Total: $0
View Cart