Maiden Voyage on the WSM

[Ryan P.K.]

I need some help! Tomorrow I am doing my maiden voyage with my WSM (22.5). I am doing 5 racks of BB. I am little scared! It's my nephew 11 Birthday. In our family, the B-day person gets to request their B-day dinner. Going into it blind, I guess! I will be doing minion method. So, I figure 15 lit coals, 4 apple chunks, and a full ring of unlit. I guess my question is this, what do my vents need to be at for the first time use?

 

[JimmyE]

I crack my bottom vents about a third open and the hood vent open all the way to start, then take it from there.

 

[Rich Paq]

I would start up with at least 1/3 of a chimney of lit coals otherwise you'll be waiting a long time to get to temp which I'm guessing will be 250 -275. I start mine with all vents wide open until you get close to target temp (50 degrees or so)then close the bottom vents to 1/3 open. Let us know how it goes.

 

[JeffB]

If it helps, here is a thread I started about my most successful ribs ever. Good luck and post pics!!

http://tvwbb.com/showthread.php?40523-My-most-successful-ribs-yet-how-I-made-them

 

[Bob H.]

Good luck with your ribs, they will turn out great!

 

[Don Reed]

I would strongly suggest you use water in the pan, the 22.5 has been known to run hot when new catch your temps as they rise not after you hit your target temp it's easier to bring the temps up than to get them down and give yourself time don't rush them I would say expect them to take about 5 hrs. if the temps stay in the 230-240 range but thats just how it works for me.

 

[BEWarre]

And if this is your first run with the 22...dont be suprised if you run hot or have spikes.
I got mine a couple months ago and just now I'm starting to feel like I can control the heat.

 

[Ron A]

Ryan, I know how you feel. I got my WSM about 4 months ago and was a bit nervous doing my first smoke (Costco BB's). I've done a dozen or so smokes since then and here are some things I learned:

1. Have your meat at or near room temperature

2. Don't put the meat on the rack until the WSM is at the desired temperature.

3. Water or not is up to you. Frankly, I'd ditch the water. Line the water bowl in foil and place a foil-wrapper terra-cotta planter base in it.

4. Don't sauce the ribs at the start. A light coating of a good rub is all you need. There is time for sauce later (if needed)

5. Don't try and control the exact temperature. It will vary by 10+ degrees up or down as the smoke progresses.

6. Remember the WSM mantra..... "LOW and SLOW"... and... "It's done when it's done".

7. While some here may disagree, I re-use the unlit coals. When you take the meat off the racks, replace the lid and close all vents. The WSM will cool off after a couple hours. Shake out the ash and small bits and leave the unused coals for the next smoke.

Let us know how it goes.


7. If you want "fall off the bone" ribs, foil them at the 3 hour mark with some apple juice (I prefer a mixture of apple cider vinegar and brown sugar)and put them back on the WSM for 1.5-2 hours. After which, open the foil, brush with your favorite sauce (Sweet Baby Rays) and let cook for another 30-45 minutes.