G
Guest
Guest
I GOT THE GREEN LIGHT FROM THE WIFE!
I received my WSM last week and it is all assembled and ready to go. I am just waiting for my thermometer from Allied and when I get it installed I am going to fire this sucker up!
First, I would like to thank everyone on this forum and especially KEN NELSON for all of his extra help and advice.
I do have a few questions before I start my first smoke. I have been reading the recipes on this site and I going to go with BRITU as my first try. My first question has to do with the cooking process (times and temps). Am I suppose to change my bottom vents every 15 min as it is stated on the recipe? Or am I just trying to keep my lid/grate temps at a constant tempature througout the cooking time??????
/infopop/emoticons/icon_confused.gif
Second question - going to seem really stupid but here goes /infopop/emoticons/icon_frown.gif When they say you apply the "rub" do you actually rub it in or do just dust it on. I know that with this recipe you shouldn't over-do it as it will make the ribs too salty.
Last question - if I am using wood chunks instead of split pieces, how many should I use and what ratio of oak and cherry??
Again, thanks for all the help! It is getting cold here in Illinois so I am going to have to get busy and build my BBQ wind shield for my WSM and Weber Genesis grills.
/infopop/emoticons/icon_biggrin.gif
Garv
I received my WSM last week and it is all assembled and ready to go. I am just waiting for my thermometer from Allied and when I get it installed I am going to fire this sucker up!
First, I would like to thank everyone on this forum and especially KEN NELSON for all of his extra help and advice.
I do have a few questions before I start my first smoke. I have been reading the recipes on this site and I going to go with BRITU as my first try. My first question has to do with the cooking process (times and temps). Am I suppose to change my bottom vents every 15 min as it is stated on the recipe? Or am I just trying to keep my lid/grate temps at a constant tempature througout the cooking time??????
/infopop/emoticons/icon_confused.gif
Second question - going to seem really stupid but here goes /infopop/emoticons/icon_frown.gif When they say you apply the "rub" do you actually rub it in or do just dust it on. I know that with this recipe you shouldn't over-do it as it will make the ribs too salty.
Last question - if I am using wood chunks instead of split pieces, how many should I use and what ratio of oak and cherry??
Again, thanks for all the help! It is getting cold here in Illinois so I am going to have to get busy and build my BBQ wind shield for my WSM and Weber Genesis grills.
/infopop/emoticons/icon_biggrin.gif
Garv