First cook WSM 22.5


 
Bruno

Bruno

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Fired her off yesterday for about 12 hours. Put a pound of bacon in and sacrificed it to the BBQ gods.

Today I'm doing 2 baby back racks with Oakridge dominator rub rub. Using apple and pecan wood chunks.

Will go 2 hours wrap with foil add a little apple juice.
Uncover after 2 more and then go an hour.

Hopefully this all works out.

Pics to follow.
 
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Big time success, the ribs were by far the best I've cooked yet.

The real hero though was my maverick, where has that been all my life. Knowing the grate temp really made this a peice of cake.

She did run a little hit for a while, I've read to never close top vents, Can you close them for an hour or so to bring things down?
 
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Bruno, first the food looks great. You have to be happy with that.

From the pictures, it appears that you have a pretty good gap around the WSM door. This could be a big contributor to the heat control difficulties. I would suggest trying to bend it so that the gaps are closed. If you are not able to re-shape the door satisfactorily, try calling Weber service and they will probably send a new door, or buy a Cajun Bandit door. With a little patience and trial & error, you probably can get a better fit with your door.
 
Bruno complimenti!
Bones look good frm here, maybe a little fall off the bone!
About door leaks, I would suggest you not wast your time trying to bent it. Just remove it and buy a Canjun Bandit stainless door. You won't regret it.
 
So Weber being the awesome customer service company we all love is sending a new door. This will allow me to be more aggressive bending this first door.
I am thinking a Cajun bandit door could be in my future. I want to try and bend this door first.

I'll be doing a butt this weekend.

Thanks for the input.
 
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