After using the smokenator on my Weber Performer, I decided I wanted an actual smoker, therefore I purchased a WSM 18.5" last week. After doing a test run and temps holding dead steady I decided to cook a rack of baby back ribs this weekend. After finishing eating I thought, "I should have taken some pictures." These were the best ribs I have ever made, and I barely had to touch the WSM and adjust the temps. It held between 230-250 the entire cook. I'll be doing a few pork butts for a family get-together in two weeks so I'll be sure to take some pictures of them.
First Cook!
- Thread starter ABecker
- Start date
DBWallis
TVWBB Super Fan
Congrats, ABecker!
My 22" WSM is the same way... the ultimate temp depends on the weather and time of day, but I'm really impressed with how steady a temp it will hold. I normally run mine around 230-260, with the top vent fully open, 2 bottom vents closed and one vent cracked maybe 25% or less. I doubt that the temp varies by +/- 5 degrees unless there's a change in the weather.
My 22" WSM is the same way... the ultimate temp depends on the weather and time of day, but I'm really impressed with how steady a temp it will hold. I normally run mine around 230-260, with the top vent fully open, 2 bottom vents closed and one vent cracked maybe 25% or less. I doubt that the temp varies by +/- 5 degrees unless there's a change in the weather.