Garrett Rowe
TVWBB Member
Bit the bullet and drove 50mi. each way (Dayton to Cinci) to get my WSM. On my way home stopped at Meijer got a rack of ribs and a briskit flat. Bought my smoker home and assembled it (no mods.) and had the ring full of Kingsford and hockory in about 30 min. Fired up 20-25 briqs in my chimney and fired up smoker using Minion method and was cooking by 3:00 yesterday afternoon. Ribs came off at 9:30, AWESOME. The best tasting batch of ribs I have ever made. I just checked the unit about half an hour ago, had to gently stir the coals and got em' coaxed right back up to 230*. I'm excited to see how the brisket will come out as it is my first ever. What are the telltale signs of doneness for a brisket?
Love the WSM and this tremendously helpful forum. Even for a WSM newbie like myself, keeping the temps under control and the water pan full were a breeze. I look forward to many more smokes and an increased understanding of the pit.
Oh yeah.. does anyone know of any of the larger retailers who carry oak chunks? Haven't been able to find them anywhere around here only hickory and mesquite.
Also does anyone have any experience using lump charcoal in the WSM? It it very difficult to control the heat?
Thanks to all.
Garrett
Love the WSM and this tremendously helpful forum. Even for a WSM newbie like myself, keeping the temps under control and the water pan full were a breeze. I look forward to many more smokes and an increased understanding of the pit.
Oh yeah.. does anyone know of any of the larger retailers who carry oak chunks? Haven't been able to find them anywhere around here only hickory and mesquite.
Also does anyone have any experience using lump charcoal in the WSM? It it very difficult to control the heat?
Thanks to all.
Garrett