Bishop's First Smoke


 
C

Chris Curran

New member
First, you should know that I have no good place to set the WSM up permanently. I can cook in my apartment buildings back parking lot but it's not ideal. As a test I brought the squeaky clean 22.5 to my friends coop apartment building. It has large open garden area with table chairs and two flanking gas webers. I decided to host a "Test Fire" party over there to break in the WSM and utilize the grills too.

- 3 racks of "Competition Ribs" recipe from the tvwbb pork forum (WSM top rack dripping into baked beans below). (cooked by Me)
- Bush's Baked Beans with dark sugar & molasses recipe on tvwbb tips (WSM lower rack). (cooked by Me)
- 2 whole chickens using "Roadside chicken" recipe from the tvwbb poultry forum (1st grill) (cooked by Me and 1st assistant)
- dual color sweet corn cobs and skewered squash and mushrooms (2nd grill) (cooked by 1st and 2nd assistant)

I had couple of assistants towards the end under my direction which took the pressure off a bit so I could enjoy the experience. I was tired but not too tired. I was reserving my strength for... Bananas Foster dessert made entirely on the grill. I found the recipe in Weber's Way to Grill.

The WSM experienced some events, 15 to 20 mph winds and two hours of rain which included a 30 minute downpour during the 5 hour cook time. The temperature fluctuated wildly from 200 to 280 as I tried to learn how to control the temp. I thought it was going to be big problem with my First Smoke. I was wrong.

The skewers and corn were cooked by someone else, but they were a good compliment to the chicken, ribs, beans and dessert I made.

Everything was Great! All six of my culinary guinea pigs this evening were applauding the result. I don't think I've ever gotten this much positive feedback. My First Smoke was a complete success.

It's 1am here and I'm passing out. Gnite and thanks for all your Info.

Bishop

One more thing, the middle section of the WSM is in my apartment foyer right now, so my apartment smells of hickory.
 
Welcome,Chris, to the group. Sounds like you have some comp experience. What did you cook on prior to the WSM? Apartment living sounds challenging when it comes to BBQ. Keep it smokin'!

Mark
 
I have no Competition experience whatsoever in cooking. Actually, I haven't cooked anything on a WSM before a couple of days ago. I have never even smoked before.

I only delved in to the World of Smoking a few weeks ago and studied it religiously. I read smoking recipe books, read the Internet including Virtual Weber forums, learned the ins and outs of the WSM, bought the WSM, researched some more, scoured stores for ingredients & tools and ordered stuff online including White Oak wood for BRITU recipe(the wood chucks didn't arrive in time so I went with a Hickory recipe instead)

The most difficult part of the whole thing was locating everything I needed for the first smoke. Somethings were hard to find especially suitable ribs. I finally settled for prepackaged Loin Back Pork Ribs since time ran out looking for a true butcher. The brand was "Indiana Farms" brand or something like that.

The next most difficult task was transporting the 22.5 weber back and forth in a 2005 Honda Accord. In case anyone asks, after cooking I wrapped each of the three WSM parts in Large Contractor garbage bags and placed them in my trunk and backseat then removed them immediately when I got home twenty minutes later.

It was a monumental task to learn, plan the different dishes, locate the ingredients/tools/fuel, transport the WSM, cook a few different types of foods on the smoker/grills and then transport the WSM home again. It was all a worthy challenge that was fun. As I explained to the guests, in case I failed in my first attempt we had take-out Pizza nearby
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We didn't need to though, the food was amazing. I can only imagine what the taste will be like once I master this.

Next time is going to be WAY easier since I know where to get the ingredients. I even have plenty of Rib Rub, Citrus Juice and BBQ/Honey left over to do another four to six slabs of ribs.

I can now use this emoticon -->
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">3 racks of "Competition Ribs" recipe
I had couple of assistants towards the end under my direction </div></BLOCKQUOTE>

Chris, sorry I came to the wrong conclusion after reading your post. You are definately on your way.

Mark
 
Ahh, I see why you thought I had comp'd before. My friends assisted. Guests were very interested r2d2 and our long alchemy ritual.

Sorry for the verbose posts. I guess I typed it all out to debrief myself so I would remember it. Can't wait for my next smoke.
 
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