New Year’s Day smoke with my new WSM 18


 
Bradley Mack

Bradley Mack

TVWBB Pro
Greetings one and all from Winnipeg, Canada.

I’m totally new to this forum and new to the world of WSM’s as well. My main BBQ is a v.1 Weber Genesis 300 series. My lovely wife surprised me with a 18.5 WSM that I didn‘t even know I wanted. Opened it Christmas morning and immediately assembled it.

After scoring some Kingsford Blue and a weber charcoal rake locally, I decided smoked ribs on New Year‘s day was just the thing. Sadly, I was unable to find wood chunks locally and my order from Home Depot had not arrived yet. I settled on liquid smoke during last nights marinate.

Here’s a quick look at my very basic set up. I‘m extremely happy with it and I’m in the 2nd hour of my smoke as I type this. I noticed my lid thermomter is about 10 degrees off from my thermo pro pen, which isn’t too bad considering.

I’ve had to mess around with the vents since it‘s -7 C here (19 F for my Amercian brothers and sisters.) Vents have had to stay completely open for the most part.

Here‘s hoping it turns out.

Brad.

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Bradley, welcome to TVWBB!! Your setup looks great! Too bad you couldn't find any wood chunks for this cook.... Check back in and let us know how those ribs turn out!

Rich
 
Welcome to the forum Bradley. There is a couple of things that might help you. First your new WSM will settle down on heat control once it gunks up a little after a few cooks so don't panic if you have to chase temps a little at first.
Also there is a world of information and some great cooks for beginners in the Virtual Weber Bullet. Chris has done a wonderful job compiling just about anything you will want to know about you WSM. It's a great source of information.
Most of all there is a world of information and help available about anything you want to ask from our members here on the forum and remember there are no dumb questions so feel free to ask.
Looking forward to seeing your cooks.
 
This place is great! Thanks for the warm welcome. We’re at the half way point of my cook. I’ll post a pic below of the ribs at the time of wrapping them. One thing I’m having some trouble navigating is reviews or info on thermometers / readers for the grate and meat. I know TVWB has some brief reviews, so I will check there as well. Appreciate it!

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This was initally marinated with liquid smoke, olive oil and stubbs bbq rub (all I could find locally last minute). At the wrap I used a bit of butter, cola, bbq sauce and finally some brown sugar. I’ll slap a bit more bbq sauce on before taking them off the WSM. I’m having a lot of fun.

Bradley.
 
First of all welcome to our madness, and I have had some my best cooks in cold temps like your around 15 to 20 degrees. I love your ambition to right out there and into the game.
As stated Chris has put together a encyclopedia of knowledge here and so many others have added even more good tips,receipes. Good luck keep us informed on your progress.
 
Well, I might be a bit bias, but these ribs turned out splendid. Juicy, Smokey, good flavour. It’s apparent that a good rub and seasoning can go a long way. I’ll definitely be looking to expand on rubs and seasoning, as the one I used was mediocre. Here’s the final product of my first smoke. A knife was practically unnecessary.
 

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Well done. Perfect. Nice er great first cook. In the future you can remember, once wrapped you can use the oven to finish. Course once the wood gets there, whole new level. Again great cook.
Did you use water in the bowl?
 
Brad,
Welcome and great first cook. You tell you wife she is a keeper and that she nailed Christmas with that gift. I can't wait to see how you progress and how much you love it once the wood gets here. What kind of wood did you order?
 
Michael Richards said:
Brad,
Welcome and great first cook. You tell you wife she is a keeper and that she nailed Christmas with that gift. I can't wait to see how you progress and how much you love it once the wood gets here. What kind of wood did you order?
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Thanks! I like her a lot. She’s put up with me for about 20 years. I ordered two 4 lbs bags of Weber Mesquite and Hickory to start off.
 
Bradley Mack said:
Thanks! I like her a lot. She’s put up with me for about 20 years. I ordered two 4 lbs bags of Weber Mesquite and Hickory to start off.
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Hickory is a great starter wood and goes nice wood on beef, chicken, and pork. Hickory is one of my two go to woods. Mesquite can be a heavy smoke flavor so just go light with that at first and see what you think. I like a little mesquite on beef, but personally not on much else.
 
Ron De Hoogh said:
Congrats on your first cook! BTW what is all that white stuff????
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Just some dirt after I dropped these off the side of the deck. Totally kidding. It’s brown sugar, which melted almost instantly, so I had to be quick in my photography to catch it on the second slab.
 
Looks like you had great success on your first time. You are going to be eating good and having fun.

I would have skipped the liquid smoke and just relied on charcoal smoke, but that‘s just me.

On the wood choices, I have used pecan, hickory, mesquite, peach, and apple. But cherry is perhaps my favorite. Nice flavor and gives the meat a nice deep red color. I use a combo on most cooks, but cherry is almost always in there.
 
I read somewhere that if liquid smoke is used, wood is not necessary. I just figured since I couldn’t get my hands on any wood chunks, liquid smoke was a decent option. I would have much rather preferred wood chunks. Cherry and peach you say? I’ll have to keep a look out for those.
 
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