Old School

Been using my old Weber Smokey Mountain cooker a lot lately. Part of is is because I have cooked a few parties where I needed to cook a lot of meat. But using it again reminded me of why I liked this cooker so much in the first place.

Very easy to use, and I can get a much longer cook on it than my Backwoods party, at least the way the Backwoods is currently configured. The WSM with a packed charcoal ring and the larger water pan can go 10-12 hours at 250 degrees. The Backwoods has a small charcoal pan which gives me 6 good hours, tops.

I have seen the new larger WSM's starting to pop up at competitions. I might have to make that my next cooker....