Quote:
Originally Posted by DJ's left nut
I have, but some time ago before I learned some of the mistakes I'd been making. I used to feel like it made them too acrid but it was probably more that I didn't have enough circulation/ventilation.
Now it's just my habit to wrap if for no other reason than to reduce cooking time a bit. I'd try it again on someone else's dime but I know my present method works damn well and don't want to mess around with it.
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Thanks brother, I will definitely take your advice. I'm using a WSM, which grate do you think I should use? Top or bottom?