So why did I get a ceramic BBQ? After BBQ-ing for a while I discovered that what I was actually doing was grilling. I.e. use high temp cooking and the cook is usually fast whilst BBQ-ing (from a more purist point of view) is low-and-slow cooking with lower temps and longer duration (overnight).
I had a WSM for about two years and have had some sensational cooks on it; however something was lacking/missing not quite right. I can cook low and slow on my WSM and had some overnight cooks on it however I felt it took too long to get it ready for a cook and it didn’t seem to be very economical in it’s fuel usage (I used briquettes in those days (the horror). Read More→
