j biesinger
TVWBB Platinum Member
Well, talk to me a month ago and I would have told you I wasn't going to smoke anything for a looong time. We just finished a comp that I had been spending the whole summer practicing for and barbecue was the last thing I wanted to eat. Well give me a day off and sun with 60* (Buffalo? November? 60*?) and the next thing I know I got a packer and some beef ribs on the wsm.
I had grabbed a 20# bag of parker's mnt pure lump a couple of weeks ago (for purely grilling use...of course) so I decided to go all lump with the cook (on the advice of the vwb forum members). I got about 7-8 hrs of 300* out of a full ring, but I didn't like how the temp came up quicker than when I use briquettes. I normally minion start 12 or so lit briquettes and it lets me spend about an hour or more getting up to 300*. With the lump I was there in less than 30 min. I noticed my smoke ring was about half of what I normally get. I'm wondering if it was the lack of the longer ramp up, or if it was due to the change in fuel from briquettes to lump.
This was my first attempt with beef ribs. I had them under the brisket and cooked them for 4 hours at 300*. They were perfectly acceptable for my first try but probably could have used another hour.
beef ribs
beef x 2, texas toast, roasted green beans, baked tater
smoke ring
I had grabbed a 20# bag of parker's mnt pure lump a couple of weeks ago (for purely grilling use...of course) so I decided to go all lump with the cook (on the advice of the vwb forum members). I got about 7-8 hrs of 300* out of a full ring, but I didn't like how the temp came up quicker than when I use briquettes. I normally minion start 12 or so lit briquettes and it lets me spend about an hour or more getting up to 300*. With the lump I was there in less than 30 min. I noticed my smoke ring was about half of what I normally get. I'm wondering if it was the lack of the longer ramp up, or if it was due to the change in fuel from briquettes to lump.
This was my first attempt with beef ribs. I had them under the brisket and cooked them for 4 hours at 300*. They were perfectly acceptable for my first try but probably could have used another hour.
beef ribs
beef x 2, texas toast, roasted green beans, baked tater
smoke ring
