Background
I've always loved grilling (by most wrongly called barbecuing) meat on hot coals, and have been the backyard hero in my family since my teens. When I went to Texas in the summer of 1999, link here, I came across real Southern Barbecue as it is ment to be, namely cooked for several hours (slow) at low heat (low) (hence Slow'n'Low).
That meat is very tender and has lots of flavour from the smoke, mops, bastes and sauces, and I've ever since dreamed of recreating that taste back home in Sweden.
This summer I decided to build a smoker from bricks and started searching the Internet for descriptions and hints. That was when I came across TVWB (link below) which is a fan site for Weber's WSM. After thorough reading on that site, I realized I had to get a WSM!
After a few phone calls, it became evident that buying a WSM in Sweden was out of the question, since they cost about US$400-500. On Amazon.com they cost about US$179, and at the current exchange rate (US$1 = 7,40 SEK) it simply was a bargain.
My sister went to New York to visit her friend who works there as an au-pair, but she couldn't help me with the WSM, since the family in NY refused to let me order a WSM to their address. I guess they were afraid of what kind of stuff they would assist in getting...
Fortunately Inger and Anton agreed to help me getting my WSM when they came home for Christmas from Los Angeles, and now I'm about to embark on a voyage of Slow'n'Low cooking!
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| This is my WSM, just after initial assembly. |