First WSM smoke!
- Thread starter Jim Ver
- Start date
Wolgast
TVWBB Olympian
Hi Jim!
"I think I may have put the coals on a little early. Do you typically see any black left or do you get them completely grey?"
I dump them when the flames shoot up thru the chimney(often still black ontop)
About the time: 4-5h seems standard for thick BB ribs.(at that temp) They would cook a little faster if they were @ room temp when you put em on. But i always pull out my trimmed ribs from the fridge,rub em..start the wsm. After everything is amssembled i put on my ribs no matter what temp the smoker is.
"I think I may have put the coals on a little early. Do you typically see any black left or do you get them completely grey?"
I dump them when the flames shoot up thru the chimney(often still black ontop)
About the time: 4-5h seems standard for thick BB ribs.(at that temp) They would cook a little faster if they were @ room temp when you put em on. But i always pull out my trimmed ribs from the fridge,rub em..start the wsm. After everything is amssembled i put on my ribs no matter what temp the smoker is.
MKEvenson
TVWBB Wizard
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">They were awesome! I can't wait for my next smoke. </div></BLOCKQUOTE>
Jim, this statement says it all. You obviously did a great job. Keep up the good work.
I dump my hot coals same time you did, when they are on fire, never have waited till they ash over.
Your temps don't seem high to me, maybe you are used to cooking a lot lower.
MArk
Jim, this statement says it all. You obviously did a great job. Keep up the good work.
I dump my hot coals same time you did, when they are on fire, never have waited till they ash over.
Your temps don't seem high to me, maybe you are used to cooking a lot lower.
MArk
RichPB (richlife)
TVWBB Wizard
Hey, Jim. Congrats! All sounds great!
Ribs take some time to cook -- on a new WSM you did real well. You didn't say how full your chimney was -- about 1/2 is suffcient or you might send the temps flying.
Rich
Ribs take some time to cook -- on a new WSM you did real well. You didn't say how full your chimney was -- about 1/2 is suffcient or you might send the temps flying.
Rich