Hi all,
I have been reading amazingribs.com and Meathead's book for the past two weeks straight since I decided I was going to finally try to up my BBQ game. Yesterday I did my first smoked pulled pork and it came out great (I got say I got a little desperate past hour 11 though).
I leave in California but on the only place that isn't hot and nice: SF. We do have some nice sunny days but there is also cold wind and fog too, learning to control the temperature of my Weber Kettle is being challenging, first 2 dry runs I didn't think I was going to be able to hold the low temperature -- it was either warp 10 or sub 200F.
I have been reading amazingribs.com and Meathead's book for the past two weeks straight since I decided I was going to finally try to up my BBQ game. Yesterday I did my first smoked pulled pork and it came out great (I got say I got a little desperate past hour 11 though).
I leave in California but on the only place that isn't hot and nice: SF. We do have some nice sunny days but there is also cold wind and fog too, learning to control the temperature of my Weber Kettle is being challenging, first 2 dry runs I didn't think I was going to be able to hold the low temperature -- it was either warp 10 or sub 200F.
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