Broke in the new WSM!


 
CaseT

CaseT

TVWBB Platinum Member
Wife went out of town so I decided to smoke the place up all weekend. Made ten pounds of Linguica Sausage, and 8 pounds of breakfast links. Making sausage really works up an appetite so I took out some beef ribs that I had in the freezer and decided to fire up the WSM I stole off Craigslist!

Loaded up the WSM with KBB, Kiawe (Kee-ah-vee) and Cherry for smoke wood. Kiawe is a wood that is popular for smoking in Hawaii. Has a very mild mesquite flavor and pairs well with cherry.

Did my usual side light method for the WSM that I use for the Mini. For those that have not tried this you should. It is the easiest way to get a perfect fire going. I was at 225° in about 8-10 minutes. Maintained 235° for the entire cook of 6 hours. Yes it was windy, it hailed and it rained. I did the 3-2-1 method for the ribs. 3 hours on the smoker, 2 hours in foil, last hour sauced and back on the open fire. The WSM ran another 9 hours at 235° before it started to cool off. That was with an almost full bag of KBB. Total of 16 hours. If id used the full bag I probably would have got closer to 18-20 hours. Pretty happy but I have to say the mini can go that long on a quarter of the fuel. So this guy will only be for larger cooks.

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Side light method. You need to have the mid section and the lid on. I just removed it to show how this is done.

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Our guard dog making sure nothing is happening to the bones that he knows will be handed out shortly!

Rubbed the ribs with salt, pepper, garlic right before going into the smoker.

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Ready for the foil. For one rack I made a braising liquid using beer, honey, brown sugar, pepper, garlic, sriracha, ketchup and mustard. I also cooked this down for the glaze. The other was for the kids so used sprite as the braising liquid.

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Here's my rack Sauced and ready to go back on the smoker for the last hour.
 
Since the Linguica is cold smoked I smoked some hard boiled eggs and made some Smokey Tater-Mac salad!

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That's about as good as it get. Some fantastic looking food there. I'm a little concerned...You've had that a little over a week now, and it does not appear you've modified it yet, LOL
 
ChuckO said:
That's about as good as it get. Some fantastic looking food there. I'm a little concerned...You've had that a little over a week now, and it does not appear you've modified it yet, LOL
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Thank you! I like to run a smoker once without modifying it! I do have some things that are going to change.
1. The door leaks horribly so that will get sealed up.
2. Therm Port. I ordered the new WSM grommet, actually enough of them to add one to each Mini also.
3. I am going to modify the charcoal basket a bit too. The grate needs to have smaller openings.

Other than that I cant think of anything else yet. Maybe a shelf.
 
Matt Rector said:
Great cook, those are some meaty Beef Ribs! Hard to find Beef Ribs around here with any meat on them.
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Thank you! If your grocery store still has a butcher ask them for non-trimmed beef ribs. They come cryopacked with two racks per pack.
 
ChuckO said:
LMK what size you drill. I'm told 1.25" but I afraid to drill in as my luck it will be 1" or something, LOL
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I will. Yeah I won't drill anything until I get these in hand. One of the minis will be the test run.
 
Those ribs are to die for fantastic job Case. Pics tell the story on this one and I'm sure your guard dog did an awesome job of watching.
 
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