Never too late

[Jerry N.]

The ribs are on. Let belated Smoke Day begin.

Got the 1880 out.



Firing it up with some B&B lump that I got on sale at Ace thanks to a heads up from this forum. I light my chimney with some Stubbs briquettes. I like to use briquettes in the chimney. I use the wash bucket to keep my concrete clean and to minimize the wind. It's just higher than the lower section.



Add a little hickory and I'm ready to go.



Put the ribs on. I roll them. Less clean up. Notice the Smoke transmitter in the upper right. Just got that, thanks to another heads up from this site (Yay! Chris) I got it at 25% off. As I sit here on my computer, I can see the temp is at 277. Perfect. I'm about 50-60 feet away and through a couple of walls. I'd expect no less from ThermoWorks. Puts my old Maverick to shame. Probably eat around 5pm. (5-6 hours on the smoker.)

 

[Greg in Utah]

I use a tub like that to help cut the wind at the lower vents. Have fun with the 14

 

[Jan M.]

Very nice post so far! I like the tube idea as a windshield!

 

[Chris Allingham]

Look at that little guy go! Love the original 14" WSM 1880!

 

[Jerry N.]

Look at that little guy go! Love the original 14" WSM 1880!

Yeah, it's not pristine, but it works well. I'd probably need to change out the vents and get it tighter in general if I wanted to really control my temps, but I like it as original as possible. Also, I don't find much difference in the temps with BBQ. Anywhere from 250 to 300 and the only difference I notice is the length of the cook.

 

[Jerry N.]

Finished early. Temps ran a bit high. The cook went well, but the rub was too salty. I halved a recipe, maybe I goofed up the salt. Oh well, I still ate well. Happy Smoke Day!