1st smoke on my 18.5 WSM


 
P

Phil Lascala

New member
While building a pond in the backyard today I thought it would be a great gift to my buddy doing all the work if I used the new smoker for the first time. Unfortunately the outside temp was not as warm as expected so as a rookie smoker I had to make some quick adjustments when my temp dropped as low as 160. Luckily I have read a lot of information on this site and board so I was prepared and recovered quickly. In the end the ribs were a hit with the 6 people who ate them. I used the BRITU recipe and the rub and sauce were a big hit. The BBQ sauce and sourwood honey put it over the top, I even put the same sauce on the chicken we grilled up for the wives/GF and they loved it. Here are a few pics that came out clear. Thanks again to everyone for responding to my post smoke questions that really helped make this a successful first attempt.

1. Smoker temp at 230, time to start cooking

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2. Finished product with sauce, time to slice them and serve (2 of four racks).

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Phil I can't think of a better way to break in a smoker..... friends & ribs. It looks like you did it right too. Congrats!!!!!!!!!!!
 
Rolf Jacobsen said:
Phil I can't think of a better way to break in a smoker..... friends & ribs. It looks like you did it right too. Congrats!!!!!!!!!!!
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Man you got that right. Feeding the work crew a rack of BRITU ribs is the way to keep em comin back for future projects. Nice job and great looking ribs.
 
Thats what its all about ! Friends and family and BBQ (building pond). Congrats and welcome to bbq world =).
Looking great !
Peter
 
Ribs came out looking great and a great way to break in the new smoker....also ................Howdy neighbor as you live right by me.

I did notice and not to pick in any way but....You may want to be careful laying the smoker lid on the bricks as in the first picture. If you would accidentally kick it or the like it would do a number on your finish on the bottom lip...I have blocks under my smoker too and keep a cardboard scrap handy the size of the lid I can lay it on for the few times its off.
 
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Nice cook Phil, fellow NC'ian. I second the cardboard for the lid or any piece of the WSM as Mike mentioned.

Nice post.
 
Thanks for the advice! I will definitely make those changes ASAP. I also looked at a grill area gazebo yesterday which has some great side shelf counter area which would help protect the lid as well.
 
Phil Lascala said:
Thanks for the advice! I will definitely make those changes ASAP. I also looked at a grill area gazebo yesterday which has some great side shelf counter area which would help protect the lid as well.
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I cut a round piece of plywood a little larger than my lid. Just about anything will do.
 
Great looking first cook. Start looking in the mod section and you will find all kinds of new project for the smoker, such as a lid hanger. After a use or two, you will leave a ring on the bricks from the built up grease etc....................d
 
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