The company I work for range some Weber products, amongst many others. At a marketing day last year we had the Weber Experience Airstream trailer team cooking. I asked one of the Weber guys where they got their smoked sausages from and he grinned and showed me an odd looking device that I now know to be a WSM. A forty minute conversation later I was hooked
I was a bit nervous about jumping in and buying one without any experience - they're not exactly cheap - but when I saw a cracking price on a 14.5" WSM at an end of season clearance in September 2015 I took the plunge
Without this website I'd have been hopelessly dead in the water. As it was I made some mistakes, but quickly learned as I went along, and am still learning. Bottom line is I've always had presentable food and haven't had a disaster. Now I just want to get better. A huge part of that is down to the advice on the website.
I felt so strongly about that, that I decided it was only fair to shell out and show my support by joining in here in the Pit. I'm usually quite careful with my money so I didn't do that lightly. I needn't have worried - the advice and the vast range of shared experiences in here are every bit as helpful as the main website, if not more so, and worth the membership price many times over.
Looking forwards to the spring. It's short dark damp days here in the UK at the moment and I'm determined to do a Pork Shoulder without foiling. Did a couple that way in the early days, but didn't get much past the stall before I ran out of time. The small WSM doesn't have enough fuel capacity to go all night without attention, which is a drawback - although to be fair, I could have started far earlier in the day than I actually did on both occasions
. Come the longer days, I'll plan it better and give it another go
Anyway, greetings all, what a fantastic community you have here!
Ian
I was a bit nervous about jumping in and buying one without any experience - they're not exactly cheap - but when I saw a cracking price on a 14.5" WSM at an end of season clearance in September 2015 I took the plunge
Without this website I'd have been hopelessly dead in the water. As it was I made some mistakes, but quickly learned as I went along, and am still learning. Bottom line is I've always had presentable food and haven't had a disaster. Now I just want to get better. A huge part of that is down to the advice on the website.
I felt so strongly about that, that I decided it was only fair to shell out and show my support by joining in here in the Pit. I'm usually quite careful with my money so I didn't do that lightly. I needn't have worried - the advice and the vast range of shared experiences in here are every bit as helpful as the main website, if not more so, and worth the membership price many times over.
Looking forwards to the spring. It's short dark damp days here in the UK at the moment and I'm determined to do a Pork Shoulder without foiling. Did a couple that way in the early days, but didn't get much past the stall before I ran out of time. The small WSM doesn't have enough fuel capacity to go all night without attention, which is a drawback - although to be fair, I could have started far earlier in the day than I actually did on both occasions
. Come the longer days, I'll plan it better and give it another goAnyway, greetings all, what a fantastic community you have here!
Ian
Comment