Hi Everyone-
Today I completed my first cook on my new 22 inch WSM...the results were overwhelmingly positive. I smoked 3 racks of ribs, all dry rubbed, one rack sprayed intermittently with Coca-Cola, and the other 2 racks each basted with different varieties of BBQ sauce from Martins in Nashville. They were on for about 6 hours in all and I can say they came out way better than I though my first try would be. They were soft, juicy, the only dry rubbed ones fell off the bone...I can say they truly were restaurant quality.
I did have one issue though...and that was that I had trouble keeping the temperature up because I was running out of fuel. I am in the suburbs of Philly, it was 50 degrees today, very little wind. Anticipating a 6 hour cook, I filled my ring about 75% of the way with Kingsford briquettes and hollowed out a hole in the center, I fired up about 1/3 of a chimney to white hot, and dumped them in the center. I aimed to cook between 250-275, and was quite stable in that range until about hour 4, when the temperature started dropping. I opened all the vents, but it kept going lower, and upon looking in the door, saw there were very few briquettes left....so i fire up another half chimney, dumped it in, and put a handful of fresh briquettes on top...around hour 5, same problem...repeated the same exercise, and in the end, the cook came out great. However, from the research I did, I thought I had more than enough fuel to last 6 hours. Any feedback on this would be greatly appreciated
Thanks,
Eric
Today I completed my first cook on my new 22 inch WSM...the results were overwhelmingly positive. I smoked 3 racks of ribs, all dry rubbed, one rack sprayed intermittently with Coca-Cola, and the other 2 racks each basted with different varieties of BBQ sauce from Martins in Nashville. They were on for about 6 hours in all and I can say they came out way better than I though my first try would be. They were soft, juicy, the only dry rubbed ones fell off the bone...I can say they truly were restaurant quality.
I did have one issue though...and that was that I had trouble keeping the temperature up because I was running out of fuel. I am in the suburbs of Philly, it was 50 degrees today, very little wind. Anticipating a 6 hour cook, I filled my ring about 75% of the way with Kingsford briquettes and hollowed out a hole in the center, I fired up about 1/3 of a chimney to white hot, and dumped them in the center. I aimed to cook between 250-275, and was quite stable in that range until about hour 4, when the temperature started dropping. I opened all the vents, but it kept going lower, and upon looking in the door, saw there were very few briquettes left....so i fire up another half chimney, dumped it in, and put a handful of fresh briquettes on top...around hour 5, same problem...repeated the same exercise, and in the end, the cook came out great. However, from the research I did, I thought I had more than enough fuel to last 6 hours. Any feedback on this would be greatly appreciated
Thanks,
Eric