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First Cook - w/ pics


 
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Derek D

TVWBB Member
The wife (bless her) got me a WSM for my birthday, and I fired it up two weeks ago for a Saturday afternoon cook. This was technically my second cook (first cook was Soy Glazed Flank steak from the Smoke & Spice book at the wife's request), but the first real 'authentic' smoke session.

I did Baby Backs and a Boston Butt, both using the "One"-derful rub from Smoke and Spice, and had the in-laws over for dinner. Unfortunately I started the cook at around 1PM, so the Boston Butt wasn't done until around midnight. Below are some pics:

Baby Backs

Boston Butt

Smokin'

Ribs almost done

Boston Butt after about 4 hours

Ribs are done

Saucing a rack

Side view of ribs

Butt finally done

The Baby Backs were a big success. The mother-in-law who was over for dinner declared them 'best ribs she ever had, definitely better than any she ever had at a restaurant'. The wife, not a big rib eater, also enjoyed them thoroughly. The Boston Butt made great sandwiches, although I didn't get as much meat as I expected after pulling. Maybe I was being too picky with the pulling / discarding process??? Or maybe I just wanted to hurry up and go to bed, since I was pulling around 1:00 AM and had to work in a few hours.

I followed this up with another cook last weekend which saw more Baby Backs, 2 Beer Can Chickens, ABTs and Smoked and Deep Fried Buffalo Wings. Unfortunately I didn't take pics but everything turned out great (even though I think I may have overcooked the ribs slightly).

Thanks to everyone in the forums and all the great resources here at the Virtual Weber Bullet. I've been reading up a ton since December when I told my wife I wanted the WSM. Look forward to sharing more stories with everyone soon.
 
Everything looks great!

Butts can be tricky. I once had two (that I started at 7:00 pm, expecting them to be done around 8 or 9 the next morning) get done at 3:00 am. Pulling pork at that hour of the morning is not something I want to do again.
 
Originally posted by Derek D:
The wife (bless her) got me a WSM for my birthday, and I fired it up two weeks ago for a Saturday afternoon cook. This was technically my second cook (first cook was Soy Glazed Flank steak from the Smoke & Spice book at the wife's request), but the first real 'authentic' smoke session.

I did Baby Backs and a Boston Butt, both using the "One"-derful rub from Smoke and Spice, and had the in-laws over for dinner. Unfortunately I started the cook at around 1PM, so the Boston Butt wasn't done until around midnight. Below are some pics:

Baby Backs

Boston Butt

Smokin'

Ribs almost done

Boston Butt after about 4 hours

Ribs are done

Saucing a rack

Side view of ribs

Butt finally done

The Baby Backs were a big success. The mother-in-law who was over for dinner declared them 'best ribs she ever had, definitely better than any she ever had at a restaurant'. The wife, not a big rib eater, also enjoyed them thoroughly. The Boston Butt made great sandwiches, although I didn't get as much meat as I expected after pulling. Maybe I was being too picky with the pulling / discarding process??? Or maybe I just wanted to hurry up and go to bed, since I was pulling around 1:00 AM and had to work in a few hours.

I followed this up with another cook last weekend which saw more Baby Backs, 2 Beer Can Chickens, ABTs and Smoked and Deep Fried Buffalo Wings. Unfortunately I didn't take pics but everything turned out great (even though I think I may have overcooked the ribs slightly).

Thanks to everyone in the forums and all the great resources here at the Virtual Weber Bullet. I've been reading up a ton since December when I told my wife I wanted the WSM. Look forward to sharing more stories with everyone soon.
Click to expand...

Nice job, everything looks tasty.
 
Looks good. One comment - you will want to put something under your WSM to protect your deck. The blocks you have it on are unnecessary. The legs don't get that hot. What you need is a pan or something to protect your deck from a liquid that tends to drip out of the wsm. I think it's basically smoke infused condensation, but whatever it is, it will stain your deck. A lot of us use a oil drip pan which works nicely.

Hope you enjoyed your cook and the eating. Thanks for the pictures - we always enjoy looking at pictures.
 
Originally posted by Jerry N.:
Looks good. One comment - you will want to put something under your WSM to protect your deck. The blocks you have it on are unnecessary. The legs don't get that hot. What you need is a pan or something to protect your deck from a liquid that tends to drip out of the wsm. I think it's basically smoke infused condensation, but whatever it is, it will stain your deck. A lot of us use a oil drip pan which works nicely.

Hope you enjoyed your cook and the eating. Thanks for the pictures - we always enjoy looking at pictures.
Click to expand...

I actually read that before I got my WSM, but didn't have the opportunity to purchase before the first cook. And I have noticed the drip...looks like a trip to AutoZone or something along those lines is in order. Thanks for the reminder.
 
Yes, keep those pics coming, that way I can avoid the commentary and concentrate on the good stuff.
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Just kidding. Great commentary on this site. Nice job
 
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