Earnest. I just finished readiing every this entire post for about the 20th time. You are without a doubt the KBQ expert. The pictures of your food are fantastic and have just about convinced me that I need to get a KBQ. A quick question for you. I know the KBQ requires tending compared to the WSM. But you also mention that food does seem to cook quicker in the KBQ. How does it compare to a WSM 18.5?
For example, here is my experience with the WSM:
Brisket (about 5 lb point and 5 lb flat) - 7-8 hours - 225.
Baby Backs - 5 hours - 225.
Pork Shoulder (2 5lb pieces) - 12-13 hours - 225.
Chicken (6 breasts, 6 thighs, 6 legs) - 2-2.5 hours - 300-325.
Sausages (Links and Fatties) - 2 hours - 225
How do these cook times compare to the KBQ?
For example, here is my experience with the WSM:
Brisket (about 5 lb point and 5 lb flat) - 7-8 hours - 225.
Baby Backs - 5 hours - 225.
Pork Shoulder (2 5lb pieces) - 12-13 hours - 225.
Chicken (6 breasts, 6 thighs, 6 legs) - 2-2.5 hours - 300-325.
Sausages (Links and Fatties) - 2 hours - 225
How do these cook times compare to the KBQ?
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