Fist attempt using my new 18.5 WSM

[Sean]

Yesterday I put some charcoal in my bullet and threin a few chunks of apple wood. Added the water. So far so good.
Then realized I had not rubbed my ribs yet. By the time I got the ribs ready, my temp was about 310. I was shooting for 250. After adding the ribs I spent the next hour playing with my bottom vents.

Kept the 3 slabs on for 4.5 hours and they were the best I ever cooked. Been trying to cook ribs for about 20 years on my gas grills without a lot of success. So for my first attempt on the WSM I"m pretty happy.

Note to self....must be more prepared next time. With the gas grill I could just turn off the flame if I wasn't fully prepared. Not so with my bullet.

 

[Mike Hartwell]

Sean, welcome to the party.
Hey 250 to 350 is BBQ'ing.
But, and I am sorry to be the one to inform you of this, if there are no pics - it just didn't happen.
Sounds like you had a good cook, even if was imaginary.
Congratulations.

 

[Stefan B]

Glead to hear they turned out well.

As a side note - It's eaiser to catch temps on the way up vs. on the way down.

 

[RichPB (richlife)]

Welcome, Sean. And congrats on the success. The WSM is just a natural!

You may want to set your lower vents to only 25% open at the start. This will help keep the heat from accelerating on you.

Rich

 

[TravisH]

Congrats!

Agree with all above.

Must've been with full vents open to get it up to 310º with water. Be glad you weren't using sand as it would have taken a very long time to bring that temp down.

No worries, practice makes perfect.

 

[Keith Wilson]

Newer smokers run hot in the beginning anyway. You'll figure it out. Part of the fun.

 

[Jon Des.]

Sean,

There's definitely a learning curve, and a lot to remember when setting up for a cook. On the other hand, it gives you a good reason to practice!

 

[Michael M.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael M.:
I just got my 18.5 last spring with my first cook (ribs also) last May. There's a learning curve to be sure, but the resources and input from everyone here is invaluable. You will soon want to look into the whole "no water in the pan" discussion, the "foiled saucer" discussion and the always popular "lump vs. briquettes" threads! I've been here just about a year and have really been enjoying it all.

</div></BLOCKQUOTE>

 

[Finn Anthony]

Sean, I did the EXACT same thing this past weekend on my new WSM. Well , my ribs were ready , but the temperature shot up to 310 before I tried to bring it down. Amazing how these things will hold a temperature when finally set . As you said - delicious ribs. Best of luck to you (and me) on the Smokey Mountain !

 

[Dave/G]

IMO, there is nothing magical about the 250 temp, but if that's what you are shooting for and you start at over 300, just close the bottom vents for a little bit and be patient. With the vents closed and the addition of the meat, temp will drop. Then open some to stabilize. IMO, the best way I've found to do it is to add unlit to the ring, start the minion coals, go inside and rub the ribs,bring meat out and put on grate with the lid on off to the side, dump the hot coals and spread out a bit, add your wood, lift the middle section onto the charcoal bowl and you are off and running. Of course, this assumes not so much meat that you can't lift the middle section safely, but I never have that much meat to cook. 275-325 will cook some mighty fine ribs and be faster too. JMO