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Go easy on me - I stopped using my WSM about 10 years ago and using a different type of smoker. The WSM sat protected in a corner of my shed so I think all it needs is a little elbow grease and it will look as good as new on the outside. I'd like to get it ready for a nice weekend rib cook and...

Thank you for your input! I did a test in mine, first heating things well above 300. I then turned off one burner and set the other to low and monitored the temp. It stayed around 300 until I opened the hood. Afterward it never moved back up and instead stayed around 250.

They were so good

Mine had 4 bones, but they were flat :confused:

Curious what low steady temp a 210 can produce with one burner? Thinking I could put smoke wood and water pan on one side with the burner going, then smoke something on the other side? Or run both burners on low if needed and rig up an indirect setup?

Are you sure?

I was in the grocery store yesterday so asked one of their butchers. He did not immediately answer and I had to explain I was reading how there are different cuts of these ribs. I said plate and I said chuck. He said they were chuck. Not sure I trust his answer. This is a regular grocery store...

Used a makeshift wood pan this past smoke as my factory smoke box is tiny. It is a 2" aluminum frying pan with a tin foil lid. Noticed this buildup when I was done. is that normal?

Awesome! Got me thinking about my next Cook !

Here is how my wood box looks after 3 hours. I opened it up since the smoke had stopped. Is that amount of creosote normal? Usually I don't have as tight a lid/seal so would expect it to have gone up in the smoke on prior cooks if it is normal at all...????

Looks like the smoke subsided big time. Made me a little side table. I didn't like how close my thermometer rested to the smoker the way I had it hanging before

Hmmm, in 1.75 hours already up to 158 degrees. Seems fast, but I've stayed around 260 the whole time. Maybe I'm gonna have a long stall? I have the thermometer in the thickest part. Last time I recall it took 5 to 6 hours and my goal is 200 - 205. She was putting out way more smoke than I am...

Right away I can see my larger smoke pan is putting out much more smoke. I think that is good although it looks more smoky than the thin blue smoke I used to get. It isn't flaring up though as I can see my temps staying right around 250.

Just started a rack of beef short ribs :D and get to spend the next 6 hours doing chores around the house and yard while I get to smell em cooking! :cool: First I had to trim off some fat - and at $4.99 a lb. I just tossed $6.50 in the trash! :mad: Don't know any way around that. My last beef...

They had to remove my ribs from cryovac but the label they put on my one rack (4 ribs) doesn't further identify it. How can I tell what I have right now? Should those NAMP numbers be on the cryovac?

In reading Chris's cooking topics I see he documented 2 different types of beef short ribs, and the cooking time varied between them. He called one type beef plate short ribs and the other beef chuck short ribs. I have a slab of these dino bones in the fridge where they will be rubbed with...

I tried it last night with a piece of salmon. I also used my bbq thermometer to see how hot it got up under the lid (mine is older and doesn't have the built in thermometer). It would get 450 - 540 up underneath although I don't know how hot the pan was after 15 minutes. The salmon did OK I...

I want to cook it in the pan, but on the grill outside where the smoke doesn't fill my house ;)

How do you guys manage the amount of heat applied? I can tell where I want to be on the stove as I know what heat level a given burner setting will produce (I usually use a 4.5 out of 10 setting for most cast iron cooking). This produces a pan that is just below the oil starting to smoke. I can...

I picked up a nice new york strip on the way home, decided I didn't want to screw up dinner by experimenting and just cooked it on the stove. It still came out very good - my first one done in the cast iron. I've been on a cast iron kick lately, cooking everything I can in my new pan. Maybe...