Miles Long
New member
Well I got my first cook in the books
my thermometer hasn’t arrived yet, so I don’t have any temps-
One chimney of unlit and half chimney of lit on top spread out nicely and threw 4 chunks of hickory on top- it was perfect, until I looked over at my shiny new fire ring
Some of the pictures are fuzzy – but what’s a post without pix-
Got some spare ribs and a fatty and threw on some sausages.
prep ribs
prep fatty
Had to cut the slabs in half – but everything fit
grill full
After two hours pulled the sausages and sprayed the top ribs with apple juice-didn’t switch ribs from bottom to top. The sausages were ridiculous!!! I could not believe I made smoke rings-silly- I left the fatty on with the ribs and cooked another hour -
fatty
30 minutes later I pulled ribs and sauced ‘em-yummy, one slab wasn’t as good as the others and I didn’t take notice of whether it came from the middle or top rack-
ribs
I had marinated a chicken Saturday night, and Sunday prepped the wsm the same way, only I opted to use the fire ring this time…I got more sausage and fatty ready (why waste fuel)
prep chicky and sausage
Chicken on the bottom
grillshot
Today I pulled the sausages at 1.5 hrs – they were good eats- I moved the chicken to top rack and sauced - pulled chicken and fatty’s at 2.5 hrs
smoked chicky
Sauced the chicken again and put in the broiler on hi for about a minute to burn the skin-
broil skin
What a blast, thanks to everyone on this site for all the info!!!
One chimney of unlit and half chimney of lit on top spread out nicely and threw 4 chunks of hickory on top- it was perfect, until I looked over at my shiny new fire ring
Some of the pictures are fuzzy – but what’s a post without pix-
Got some spare ribs and a fatty and threw on some sausages.
prep ribs
prep fatty
Had to cut the slabs in half – but everything fit
grill full
After two hours pulled the sausages and sprayed the top ribs with apple juice-didn’t switch ribs from bottom to top. The sausages were ridiculous!!! I could not believe I made smoke rings-silly- I left the fatty on with the ribs and cooked another hour -
fatty
30 minutes later I pulled ribs and sauced ‘em-yummy, one slab wasn’t as good as the others and I didn’t take notice of whether it came from the middle or top rack-
ribs
I had marinated a chicken Saturday night, and Sunday prepped the wsm the same way, only I opted to use the fire ring this time…I got more sausage and fatty ready (why waste fuel)
prep chicky and sausage
Chicken on the bottom
grillshot
Today I pulled the sausages at 1.5 hrs – they were good eats- I moved the chicken to top rack and sauced - pulled chicken and fatty’s at 2.5 hrs
smoked chicky
Sauced the chicken again and put in the broiler on hi for about a minute to burn the skin-
broil skin
What a blast, thanks to everyone on this site for all the info!!!
