zebra
Active member
- Messages
- 34
I used to cook on a WSM and loved the charcoal taste, but hated all the prep work to make it happen. Thus is why I purchased a RT-590 and have never looked back, however I still have not done a butt (bone in of course). So I am asking for all the seasoned vets out there, do you prefer to wrap after 160 or do you normally ride the storm and if you ride it out do you spritz at all. Will be seasoning tonight cooking tomorrow.