First smoke


 
J

Jim J.M.

TVWBB Member
I am new to the Weber world I got a 18.5 for christmas and ready to use it. I plan on using it this weekend the outside temp is going to be around 40 degrees. My 1st question is What should I smoke? I have used a Brinkman and have made some great ribs. Should I play it safe and stick with them or try something else seeing it's the first time on the grill.
 
Hi Jim and welcome to the party! If you have cooked ribs and are comfortable with them, go for it. I don't think you will have any problems using the WSM. If you have cooked on anything else, this cook will be a piece of cake, so I would cook whatever you feel like eating! The outside temp won't be a problem unless you have winds with it. Good luck and don't forget to post pics!!!
wsmsmile8gm.gif
 
I agree with Shane. Cook what ever you are hungry for. I switched from a brinkman to the WSM lst summer and it was SOOOOOO MUCH EASIER.

Welcome and good smokin,
Mike
 
Jim, go with what you are comfortable with, but you can't miss with a chicken. But if it would happen to get away from you, not too much money spent.
 
Ok so I'm going with the ribs. I tried a test run and I am having problems with the temp staying at a constent level any tips?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim J.M.:
Ok so I'm going with the ribs. I tried a test run and I am having problems with the temp staying at a constent level any tips? </div></BLOCKQUOTE>

What are your temps? Try not to over correct when the temps start going up. Also, how much lit coal did you start off with? Did you do the Minion Method?
 
They keep jumping from 250 to 325 and at one point 350. I started with a 3/4 full ring of lump and half full chimney. I started playing with the vents and got it to hold between 250 and 275 but couldn't get one steady temp. I'm New to this so I don't know what the Minion Method is can you please explain. Thank's
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim J.M.:
They keep jumping from 250 to 325 and at one point 350. I started with a 3/4 full ring of lump and half full chimney. I started playing with the vents and got it to hold between 250 and 275 but couldn't get one steady temp. I'm New to this so I don't know what the Minion Method is can you please explain. Thank's </div></BLOCKQUOTE>

Read this:

http://www.virtualweberbullet.com/fireup2.html#minion

Also, your cooker needs to have good fit with the sections and the door. It's got great fit if you're able to extinguish the coals w/in an hour by shutting all the vents. In that case, the cooker is responsive to vent changes. Also, a lot of us still use water in the pan for helping maintain low-n-slow temps around 250.

Good luck, and Happy New Year!
 
Ok so the first one is in the books.It didn't turn out as well as I would have hoped for. Huge rookie mistake,I tried the minion method but didn't put enough lump in the ring so the temp was going all over the place. I tried putting more in but couldn't the temp right untill half way through. The ribs looked good and tasted good but were kind of dry. Any suggestions?
 
Did you fill your pan with hot water? It's a breeze using water, but if not, just remember that it's easier to catch temps up than to chase temps.

Dry ribs are easy to get nowadays with all the lean pork. Buy meatier slabs, and try to pull as soon as they get tender, not "falling off the bone". I pick up the slab with my tongs, and when it bends to a certain point and the meat starts to break on the outside a little, it's done.
 
You must log in or register to reply here.

 

Back
Top