This time last year, I was competing in one of the regional competitions for the UK Chilli Cook-off Assocation. An annual competition where competitors meet for 4 hours to try and create the best chilli (chilli-con-carne, but it doesn’t necessarily have to be meat based!), a panel of four judges score the chillis to decide the winner. The winners then go through to the UK finals. The competitions, both regionals and finals are normally hosted by an existing food festival - so usually in a field under a marquee, with no power source and just hoping for good weather.
This article is an overall, how-to guide for the Weber Smokey Mountain (often referred to as a WSM). We will look at the science of how they work, as well as basic controls, cooking techniques and then finish with a look at potential modifications (mods).