First smoke today!

[ScottInOKC]

3 racks of baby backs are on my new 18.5 WSM.

My initial observations:

1) 25 F difference between the grill and the dome.
2) Temps are all over the place. I expected this, it's new Also, just a foiled empty water pan.

I'll update with pics later.

 

[J Hoke]

Normal on dome thermometer.

Make smaller damper adjustments and you"ll have smaller swings.

 

[Bob Mann]

The difference in my WSMs are more like 50F.
Make adjustments to your vents in small increments.

Bob

 

[Frank H]

i'll be curious how well you can control the temp with an empty water pan...not that they wont be steady , but whether you can keep them in the 225-250 range. (that is assuming that you are looking for low and slow)
i will say that last time i cooked with the water pan in , i had a pound of (clean) gravel in it and the cooker sat at 250 with no variation. if you can duplicate that with the empty pan i will have learned something. hope it comes out good. looking forward to the photos. welcome , by the way.

 

[Dwain Pannell]

1) 25 F difference between the grill and the dome.
2) Temps are all over the place. I expected this, it's new Also, just a foiled empty water pan.

1. If you put a therm on the lower grill you'd get a different reading because you're measuring from different places. Select a temp (either dome or grill) and go with it. I use grill temps with an old Mav ET 73. It seems to work for me.

2. Adding something to the pan will stabilize temps. Some folks don't have anything in the pan for ribs (I think Harry Soo wins comps this way), and some folks add other stuff (rocks, sand, etc). I like water for lower range (250 - 275*) and a clay saucer for higher temps (325-350*) leaving all vents 100% open most of the time. For example, I am doing a butt right now with a full ring of lump, water in the pan, and all vents 100% open and it has barely fluctuated between 247* and 255*. If it starts to climb above 280* as the water evaporates, I may close the lower vents down 1/4 to 1/3 or add water to the pan depending on what I see is needed.

Bottom line -- do it your way and learn. Keep notes so you can correct your mistakes and keep your successes. I hope your ribs turn out well and look forward to some photos and comments on what you learned.

 

[Bob Mann]

i'll be curious how well you can control the temp with an empty water pan...not that they wont be steady , but whether you can keep them in the 225-250 range. (that is assuming that you are looking for low and slow)
i will say that last time i cooked with the water pan in , i had a pound of (clean) gravel in it and the cooker sat at 250 with no variation. if you can duplicate that with the empty pan i will have learned something. hope it comes out good. looking forward to the photos. welcome , by the way.

I use a foiled clay flower pot base in a foiled water pan (no water). I can dial and lock in anywhere from 225F to 325F with no problem in both my WSMs.

Bob