Brian.Leblanc
New member
All,
I just ordered my WSM this week and assembled it last night. We're having guests over for dinner on Saturday and I'm taking the risk of using the WSM for the first time. I am planning on cooking chicken and ribs. I already purchased the baby back ribs from a local butcher and I'll get the chicken tomorrow. My plan is to cook the chicken with a basic dry rub (McCormick Montreal Chicken Rub) and no brine. I plan on cooking the ribs using a dry rub (McCormick pork rub) as well. I don't plan on using a sauce prior to serving so that people can use whichever sauce they want. I've put together the following for instructions and a timetable based on the recipies on this site. We have guests coming with young kids so I don't want us standing around the smoker waiting until 7:00 for this to be finished. Previous experience cooking for groups has taught me to err on the side of having things ready early. I'm targeting 4:00 p.m. hoping that it won't be any later than 5:30 if something goes wrong. I was hoping you'd give your thoughts on my combined steps for ribs and chicken to make sure I haven't miscalculated or missed anything.
night before:
open ribs, remove membrane, lightly add rub, cover in plastic and refrigerate
morning:
10:45 - start chimney starter with 25 briquettes, add unlit charcoal and smoking wood (apple & hickory) to WSM - half full should be enough, foil water bowl, remove chicken from refrigerator and add olive oil and rub
11:00 - fill water bowl, add lit charcoal to WSM using minion method, insert thermometer in side of WSM, fully assemble WSM
top vent 100% open throughout, bottom vents should be 100% open until lid temp is 200 degrees, reduce to 25% open until stabilizes at 220
12:00 - WSM should be 220, add ribs on top rack and chicken on bottom rack, insert probe into chicken
maintain 210-240 degrees until 2:00
2:00 - open vents to raise temperature to 275 for ribs
monitor temperature probe in chicken until 165
4:00 - all should be ready, check ribs for doneness every 30 minutes after 4 hours of cooking, chicken is based on temperature
I see that some people call for checking and spraying the ribs, thoughts?
How would you describe the amount of briquettes needed for 5 hours at 220?
How do I put it out when I'm done? Just close all the vents and let it snuff itself out?
Thanks,
Brian
I just ordered my WSM this week and assembled it last night. We're having guests over for dinner on Saturday and I'm taking the risk of using the WSM for the first time. I am planning on cooking chicken and ribs. I already purchased the baby back ribs from a local butcher and I'll get the chicken tomorrow. My plan is to cook the chicken with a basic dry rub (McCormick Montreal Chicken Rub) and no brine. I plan on cooking the ribs using a dry rub (McCormick pork rub) as well. I don't plan on using a sauce prior to serving so that people can use whichever sauce they want. I've put together the following for instructions and a timetable based on the recipies on this site. We have guests coming with young kids so I don't want us standing around the smoker waiting until 7:00 for this to be finished. Previous experience cooking for groups has taught me to err on the side of having things ready early. I'm targeting 4:00 p.m. hoping that it won't be any later than 5:30 if something goes wrong. I was hoping you'd give your thoughts on my combined steps for ribs and chicken to make sure I haven't miscalculated or missed anything.
night before:
open ribs, remove membrane, lightly add rub, cover in plastic and refrigerate
morning:
10:45 - start chimney starter with 25 briquettes, add unlit charcoal and smoking wood (apple & hickory) to WSM - half full should be enough, foil water bowl, remove chicken from refrigerator and add olive oil and rub
11:00 - fill water bowl, add lit charcoal to WSM using minion method, insert thermometer in side of WSM, fully assemble WSM
top vent 100% open throughout, bottom vents should be 100% open until lid temp is 200 degrees, reduce to 25% open until stabilizes at 220
12:00 - WSM should be 220, add ribs on top rack and chicken on bottom rack, insert probe into chicken
maintain 210-240 degrees until 2:00
2:00 - open vents to raise temperature to 275 for ribs
monitor temperature probe in chicken until 165
4:00 - all should be ready, check ribs for doneness every 30 minutes after 4 hours of cooking, chicken is based on temperature
I see that some people call for checking and spraying the ribs, thoughts?
How would you describe the amount of briquettes needed for 5 hours at 220?
How do I put it out when I'm done? Just close all the vents and let it snuff itself out?
Thanks,
Brian
Last edited: