HCintineo
TVWBB Member
Hey all,
I picked up a barely used WSM from a guy on Craigslist the other day so I made some spare ribs on the 4th. I got a really good deal on it ($200), and the guy said he only used it twice before he realized that it cooked exactly the same as his kettle so decided to get rid of it. He already added the caster kit and gaskets around all of the pieces and door. Plus it came with a Weber cover.
Anyway, for the cook, I used the Minion method starting with one chimney of unlit coals and half a chimney of lit coal. I filled the water bowl about halfway. I monitored temperatures with the thermometer on the lid, which read about 225-250 the entire cook. I also used my digital probe on the lower rack (right above the water bowl), which read about 205-215 the whole time. I'm assuming the difference is due to the fact that the placement of the digital probe, it was only reading the temp of the boiling water. Internal temperate of the ribs got up to about 202, but those reading were really inconsistent. Overall, they came out extremely well. Great flavor from the rub and smoke. I didn't brush on any BBQ sauce throughout the cook though. Also, the racks ended up being too big to fit all the way across the grate so I cut them in half before I put them on.
I'm looking forward to playing around with the smoker and trying some new things. Feel free to share some of your favorite recipes, as well as other resources for learning more about cooking on the WSM!
Happy belated 4th everyone!
I picked up a barely used WSM from a guy on Craigslist the other day so I made some spare ribs on the 4th. I got a really good deal on it ($200), and the guy said he only used it twice before he realized that it cooked exactly the same as his kettle so decided to get rid of it. He already added the caster kit and gaskets around all of the pieces and door. Plus it came with a Weber cover.
Anyway, for the cook, I used the Minion method starting with one chimney of unlit coals and half a chimney of lit coal. I filled the water bowl about halfway. I monitored temperatures with the thermometer on the lid, which read about 225-250 the entire cook. I also used my digital probe on the lower rack (right above the water bowl), which read about 205-215 the whole time. I'm assuming the difference is due to the fact that the placement of the digital probe, it was only reading the temp of the boiling water. Internal temperate of the ribs got up to about 202, but those reading were really inconsistent. Overall, they came out extremely well. Great flavor from the rub and smoke. I didn't brush on any BBQ sauce throughout the cook though. Also, the racks ended up being too big to fit all the way across the grate so I cut them in half before I put them on.
I'm looking forward to playing around with the smoker and trying some new things. Feel free to share some of your favorite recipes, as well as other resources for learning more about cooking on the WSM!
Happy belated 4th everyone!
