Jason Pullara
New member
Really simple. I've been smoking on a gas grill my whole life so temperature control has always been a fight downwards. The WSM was absolutely amazing to use. I lit it using the minion method (which I had no idea was called the minion method until today, that's just how I've always lit charcoal). Temperatures were easy to keep right around 250. I chose not to use water - I don't like a humid environment when I'm smoking - and went with lava rocks in the water bowl instead. I find that they really help keep up a high temperature (> 212) and help the smoker recover a lot faster from opening up the lid.
I made a custom rub consisting of: salt, pepper, paprika, powdered ginger, powdered garlic powder, powdered allspice, brown sugar, and fennel seeds. I didn't do anything fancy to the ribs, besides letting them sit for an hour with the rub on them.
I smoked the ribs at around 250 for 4 hours using cherry wood chips (well soaked for about 2 hours). I would have used cherry wood chunks but the local place I found that actually sells wood chunks out here was closed because they were at a BBQ competition. I never turned the ribs over, bone down.
First, I lit my briquettes in a chimney on a gas grill.
Here are the ribs, prepped with my spice rub.
Sittin' inside the WSM 18".
At first I was questioning myself for spending $300 on another cooking surface. Then this:
And the inside:
This was an experiment for Christmas dinner. Our father passed away this year and he usually did all of the family cooking. I can cook too, and plan on taking up his stead. Considering that we were basically having an orgasm eating these ribs, I would say that this was a VERY successful experiment.
Most importantly: I am no longer questioning spending $300 on a smoker. Worth every penny. Next smoke? Maybe chicken. Maybe pork shoulder. I'm undecided; however, I do know that the major protein this holiday season will be smoked. Oh yes.
I made a custom rub consisting of: salt, pepper, paprika, powdered ginger, powdered garlic powder, powdered allspice, brown sugar, and fennel seeds. I didn't do anything fancy to the ribs, besides letting them sit for an hour with the rub on them.
I smoked the ribs at around 250 for 4 hours using cherry wood chips (well soaked for about 2 hours). I would have used cherry wood chunks but the local place I found that actually sells wood chunks out here was closed because they were at a BBQ competition. I never turned the ribs over, bone down.
First, I lit my briquettes in a chimney on a gas grill.
Here are the ribs, prepped with my spice rub.
Sittin' inside the WSM 18".
At first I was questioning myself for spending $300 on another cooking surface. Then this:
And the inside:
This was an experiment for Christmas dinner. Our father passed away this year and he usually did all of the family cooking. I can cook too, and plan on taking up his stead. Considering that we were basically having an orgasm eating these ribs, I would say that this was a VERY successful experiment.
Most importantly: I am no longer questioning spending $300 on a smoker. Worth every penny. Next smoke? Maybe chicken. Maybe pork shoulder. I'm undecided; however, I do know that the major protein this holiday season will be smoked. Oh yes.
