No, this is great insight. I have honestly never used a WSCG, but in researching it indicates it might work too.
But, I have had the same experience as lostclusters. I have found that when using my dad's Green Egg on a brisket that I got an acrid taste. Again, I am by no means an experience with the Green Egg so I was probably just doing it wrong. But, my experience pushed me in the direction of a more traditional smoker.
And on my offset, I typically cook between 225 and 275 depending on what I am serving.
Regardless, the input on this thread has been great. Much appreciated. I have been a member for many years but don't post much. But, whenever I do the advice is great. Thanks.
But, I have had the same experience as lostclusters. I have found that when using my dad's Green Egg on a brisket that I got an acrid taste. Again, I am by no means an experience with the Green Egg so I was probably just doing it wrong. But, my experience pushed me in the direction of a more traditional smoker.
And on my offset, I typically cook between 225 and 275 depending on what I am serving.
Regardless, the input on this thread has been great. Much appreciated. I have been a member for many years but don't post much. But, whenever I do the advice is great. Thanks.
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