Brand new 18" WSM & Baby Back Ribs tonight ...


 
M

Mike Smartt

New member
So my new 18" came about 3 hours ago. Unpacked it, wiped it down, filled the chimney and got the ball rolling with some baby backs. Only 1 rack since this is a 'test run'. I'm using the recipe from the "Beginners Recipe's" on the WSM website and put a little of my own stank in there
icon_wink.gif


Well I'm excited but also concerned. Temp has been hovering between 275 & 300 and it's not going down. I know it's supposed to run hot for the first few uses so is this normal? I used a chimney full and add probably around another chimney's worth of unburned coals underneath like the recipe called for. 2 1/2 chunks of applewood. I did smoke heavily at first but now (it's been around 90 minutes) it seems normal, almost not there.

Now it says leave them on for 3 hours without removing the lid. Admittedly i've removed it a couple times to double check my second thermometer for accuracy. I'll run them for the full 3 hours and let you guys know what happens.

Hopefully after a few runs I'll be able to get that temp down more. BTE the bottom vents are open 1/3 and the top vent is 100%.
 
First, Welcome to the site.

Those temps are not a problem, but it will speed things up. If you are using the built in thermometer though you are probaly running even hotter though as the OEM usualy shows low. Lot's of good information here on firing it up for low and slow.

You didn't say, are you using water in the pan. If not, the higher temps with vents open sound about right. It is perfectly ok to shut down 2 of the vents to 0 and crack the other.

If you are new to smoking, I recommend the toothpick test for doneness. When a toothpick goes in like butter, there done. If not, wait and it will.

Let us know how things turn out.
 
If you started with a chimney full of lit charcoal you're going to get high temps. Read up on the Minion Method and notice how many lit coals he recommends. Fewer lit coals means that temps don't run away so fast.
 
Thanks for the responses!

Yeah I'm thinking I just used too many to start the 'minion method'. Next time maybe 1/2 chimney full
icon_smile.gif
I've got 2 vents closed now and we're down to around 250. Things seem to be going well. I'm purposefully taking the lid off every 30-40 minutes to keep the temp under control and conveniently spraying with apple juice at the same time.

Adding a couple chicken breasts for my wife in a bit. I think total cook time will probably be 3-4 hours. I'll send photos when they're done
icon_smile.gif
 
Here's the 2 thermometers right now. I have another oven thermometer sitting inside but didn't want to open so soon after last time.

The probe is suspended in a wood block at the level of the meat.

1.jpg


2.jpg
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Smartt:
Thanks for the responses!

I'm purposefully taking the lid off every 30-40 minutes to keep the temp under control and conveniently spraying with apple juice at the same time.

</div></BLOCKQUOTE>

Taking the lid off is not a way to keep the temp down, in fact it has the opposite affect since you are adding a bunch of oxygen every time you lift the lid it will cause temperature swings in your cooker.

Next time skip the spritzing and see if you notice a difference. I don't. I find it is time wasted which could be spent more productively, like sitting back and sipping on your beer.
 
I agree with Bob. The longer I leave the lid off the higher my temp goes. I don't spritz but I do foil so the lid comes off when I do that.

There's nothing wrong with closing all the lower vents until the temp comes down and then adjust. This is all part of learning the cooker and I'm still learning.
wsmsmile8gm.gif
 
You must log in or register to reply here.

 

Back
Top