Anne M.
TVWBB Pro
Definitely one full of hurdles.....
A couple of days ago, it was time for my first cook on the new 14" wsm.
After a lot of thinkiing, I decided to go for beef ribs as:
- I like them
- They are cheap (so is chicken, but chicken is already part of my rotisserie experiment)
- I have done them before on a kettle braai
Got the wsm set up in my garden
threw in some charcoal (left over from another braai section, but nice and dry).
We only have lump charcoal, so that's an easy choice
Lit charcoal in the chimney, about 3/4 full
So far, so good.
I added the lit charcoal to the wsm. It was a bit too much for the space I had left, so next time I will use 1/2 a chimney.
I put the middle section on the wsm and filled the water bowl. It takes exactly one kettle.
Then I proceeded to step in some lit charcoal....
Yes, I was barefeet, as it is normally quite hot around here.
So rest of the cook took place with my left foot in a bowl of ice water.
Anyway, it took about 10 minutes to sort out my foot.
During this time the wsm was left alone. All bottom vents open and no lid on.
I put the meat on the top rack, put the ribs on and sorted the thermometers and the temperature had risen to 188 oC (370 F) (meat temperature 11 oC = 52 F)
I closed all vents 3/4 (top and bottom) and the temperature slowly decreased.
About 15 minutes later, it started smelling quite pleasant in the garden.
The meat temp was now 43 oC (110 F) and the wsm 158 oC (316 F)
I opened the top vent to 1/2.
Another 5 minutes later, I could smell the smoke coming out.
Then came the next hurdle:
I got called away.
I decided to leave everuthing running as it was.
The meat temp was now 65 oC (149 F) and the WSM 144 oC (291 F)
I got back 2 hours later.
The meat was now 63 oC (145 F) and the WSM 93 (199 F), so I opened all vents and the door.
I had a peak at the meat and it didn't look half bad!
I went on cooking the meat some more and took it off when the internal temperature reached 83 oC (190 F)
It tasted very good with just a light smoke taste.
I will do a bit more wood next time (I used acacia).
If anything, it proves that beef rib is also a very forgiving cut of meat
And I learned plenty on what not to do.......
A couple of days ago, it was time for my first cook on the new 14" wsm.
After a lot of thinkiing, I decided to go for beef ribs as:
- I like them
- They are cheap (so is chicken, but chicken is already part of my rotisserie experiment)
- I have done them before on a kettle braai
Got the wsm set up in my garden
threw in some charcoal (left over from another braai section, but nice and dry).
We only have lump charcoal, so that's an easy choice
Lit charcoal in the chimney, about 3/4 full
So far, so good.
I added the lit charcoal to the wsm. It was a bit too much for the space I had left, so next time I will use 1/2 a chimney.
I put the middle section on the wsm and filled the water bowl. It takes exactly one kettle.
Then I proceeded to step in some lit charcoal....
Yes, I was barefeet, as it is normally quite hot around here.
So rest of the cook took place with my left foot in a bowl of ice water.
Anyway, it took about 10 minutes to sort out my foot.
During this time the wsm was left alone. All bottom vents open and no lid on.
I put the meat on the top rack, put the ribs on and sorted the thermometers and the temperature had risen to 188 oC (370 F) (meat temperature 11 oC = 52 F)
I closed all vents 3/4 (top and bottom) and the temperature slowly decreased.
About 15 minutes later, it started smelling quite pleasant in the garden.
The meat temp was now 43 oC (110 F) and the wsm 158 oC (316 F)
I opened the top vent to 1/2.
Another 5 minutes later, I could smell the smoke coming out.
Then came the next hurdle:
I got called away.
I decided to leave everuthing running as it was.
The meat temp was now 65 oC (149 F) and the WSM 144 oC (291 F)
I got back 2 hours later.
The meat was now 63 oC (145 F) and the WSM 93 (199 F), so I opened all vents and the door.
I had a peak at the meat and it didn't look half bad!
I went on cooking the meat some more and took it off when the internal temperature reached 83 oC (190 F)
It tasted very good with just a light smoke taste.
I will do a bit more wood next time (I used acacia).
If anything, it proves that beef rib is also a very forgiving cut of meat
And I learned plenty on what not to do.......
