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First Smoke with my new WSM 22.5


 
B

Bill Schultz

TVWBB Hall of Fame
First real post here Gent's. So I did two cooks without meat just to see what was what with this new smoker and to give her a little break in. Today did my first smoke.
Did two nice looking pork racks. Used a Worcestershire wet rub followed by a nice dry rub and got it good and pasty. Let her set in the fridge for two hours.
Got the WSM up to temp at 225 -250 using Royal Oak Lump.
I am using foiled sand mix in the water tray. Made a few mods on the WSM based on what I red here from you fellows. Installed a separate thermometer just a hair below the top grate, made a shield for the top of it to keep juices from getting on it.
Anyhow they came out great, five and a half hours total, mopped at four and a half with my own concoction.
Needed some improvised shade, got to 92 degrees here today.
Had the beans under the racks the last 45 minutes. Wow!
Did have to turn the vents all the way off, all of them accept the top which I had at 1/3 closed because the temp started rising to 275 to 300 for some reason I don't understand the last hour and a half.
The weird thing for me was it was hotter at the great than it was on the dome thermometer. ????





 
Weel Done!!! You look like you are really enjoying and it looks like you have a lot of great smokes in the future!

James
 
Great looking first cook. Those look great. Yes, the oem thermometer will read lower than the grate temp and if you measure at the vent it will be higher. Key is to stick to same each time if you are looking at duplicating consistency
 
Thanks Jeff for that info, seemed counter intuitive to me, but that was the case.
Anyhow the ribs came out fantiastic, best ribs I have ever eaten. Juicy with a lot of spice flavor, sweet and spicy at the same time with a nice bark. I just hope I can repeat it.
Oh, and there were plenty of adult beverages during the whole smoke. Anticipation you know!
 
Great looking ribs! My mouth is watering! I'm guessing the temp spike late in the cook had to do with the fire starting to spread throughout the supply of lump charcoal and lumps tendency to burn hotter than briquettes....

Great first cook! keep em comin!:)
 
You might be right Brian, was going to do the next smoke with briquettes just to see the difference. Right now it is all Greek to me. Also thinking I might be able to cook lower and more consistent by starting a ring type shape to the coals and start only one end. Like a "C" shape starting just one end.
Any of you fellows try doing that? How did that go?
 
Bill Schultz said:
Click to expand...

This says it all my friend. It doesn't matter about how you got here. The point is you controlled the heat and created a masterpiece. The more you cook the better you'll get. Very Nice.

I do use a snake or "c" shape for ribs because I just don't need a long cook.
 
Checked the past couple of weeks around for Stubbs and no one carries it in my area, I think I will post a question for Jersey Guys and see if there is a source.
 
Nice looking ribs. The heat sink seems like it is not functioning properly. I would also think the charcoal door may be letting too much air in. I use the Minion Method which works real well on controlling temps. My temp concerns would be at the grate and not the lid.
 
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