Hi. I have noticed the topic come up from time. This is how I enclose
my WSM and cook in any weather.
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I cooked the ribs last night. The one thing I did wrong was to let the
water pan go dry. I should have set an alarm during the night and
refilled the pan every few hours. I'll just have to eat all of the
ribs myself and cook some more for company.
My thanks to Louis for recommending the WSM when I was considering a
much more expensive unit. I have been using my WSM for about 5 years
now and I feel it is the best smoker for the price. YMMV.
Thanks for listening.
