First time using WSM have question


 
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Pat DiFelice

New member
Hello all,
Well I'm finally going to do my first smoke tommorrow morning. I picked up a rack of spareribs and a whole chicken. I like to do the spareribs on the top grill and the chicken on the bottom grill. My question is will the juices from the ribs falling on the chicken affect the taste? or is there a way to avoid this.
Thanks for all your help.
Pat
 
Hey Pat. Good luck on your first smoke. I don't think that the pork drippings will hurt the chicken. Depending on how much room you have on your cooker, you could offset the ribs to the sides and leave the chicken below in the middle. Worst case, you could put some aluminum foil directly over the chicken in the upper rack, using only enough to cover it and still allow good circulation to everything else. Hope this helps.
 
Well, the ribs and rib rub drippings will impart some flavor to the chicken. If you're using different rubs, this may not be desirable.

As Shane suggested, some foil could provide a "drip shield".


Hmmm, how about this? Since the chicken will cook faster than the ribs, how about doing the ribs on the bottom rack then add the chicken later on to the top rack sitting in a pan?

It will make testing the ribs for tenderness more difficult.
 
Good morning gentlemen,
Thanks for your input. Since TravisH stated that the drippings could impart with the flavor and this is my first smoke. I think I'll just do the ribs. Thanks for your help.
Pat
 
I do chicken under ribs all the time, they don't drip hardly any at all. What little they do won't hurt anything. If your concerned about it roll the ribs and you can get them both on the top rack with room to spare.

Good luck
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Hello Glen W,
By rolling, do you mean standing the ribs up on a rack? What are the benefits of using a rib rack? I'm thinking it can increase grill capacity. Is there anything else.
Thanks,
Pat
 
There's plenty of room on the top grill for one rack of ribs and a chicken. If you have to - cut the slab in half before smoking and set side by side instead of length-wise.
 
Thank you all for all your help. I just finished eating my first smoke and was very happy with the results. I made a full rack and a 1/2 rack. I used the Texas sugarless rub on both. The full rack I applied the rub, then I coated it with light brown sugar till it dissolved and then applied another coating of rub. On the half rack I just used one coating of rub. I wanted to experiment. Both turned out great. Oh yes I sprayed the ribs hourly with apple juice. Once I got the temperature stable at 240 degrees it stated pretty consistant. I can't wait for the next smoke. Thanks for all you help and input.
Good health,

Pat
 
I knew that was coming, LOL. I totally forgot. I will next time, and that'll be soon. I just placed an order for a cubic yard of applewood today and with a few weeks I'll have it. I've got the bug now.
Pat
 
Pat, glad to hear your 1st smoke was a success. For what it's worth - a few tips. And keep in mind these are just my thoughts.

I had a chance to meet BBQ Guru Mike Mills and he told me that there are 4 aspects of great "Q". Smoke, Rub, Sauce, Meat. If one over-powers the other, it's not a good thing. That said - hey it's your cooker and your food, so if you wanna put motor oil on the meat that's up to you. And we all have our own tastes. I know a lot of people that love to taste that rub. Others smother the meat with sauce, and still others need to taste a heavy dose of smoke. I heard a line that went something like this - "If you can't see the meat (because of so much rub) the smoke can't either."

I'm a CBJ and when judging, some judges at my table will like one rib and another will not care for it that much. Other than politics, BBQ is the most subjective subject on the planet. Keep experimenting. It's fun! And you just may stumble on a combo of spices, wood and cooking technique that you and your family love. After you stay at it for a while you'll discover that you you make the best bbq you know of. Since I got my WSM, I rarely go out for BBQ anymore. I can do it better at home! Happy Holidays and Happy Qing!
 
Pat, welcome to the "club" and I'm glad you enjoyed your first smoke (if it did, indeed, happen
icon_biggrin.gif
). Look forward to more of your posts. The WSM is an awesome device!
 
Couldn't agree more, Dale! Love the WSM! Wish I was in San Diego where it's BBQ Season all year long.

Happy Holidays!

Frank
 
Hi Frank,
I appreciate your input. I understand what you mean, sometimes less is more. I'm in New England and it's getting cold. I got hooked on Webers 3 year ago when I bought the Performer and I cooked all year round. I'll never go back to gas. Now I discovered smoking and here we go. LOL.
Thanks for your input,
Pat
 
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