Smoker on Order, What's your recommended first smoke?

[Fred Snyder]

Thanks Bob! I've already been studying that recipe closely. I think that is the one I'm going to try.

 

[Fred Snyder]

New WSM arrived last weekend and put together and everything looks ok.
So I decided to smoke some ribs this weekend using the BRITU recipe.
Picked up a weber chimney, some gloves, and Royal Oak lump, (made in USA), and some ribs at my local wholesale store. Got all the ingredients for the rub and the Masterpiece sauce, I have my own bees and we are lucky enough to have some sour wood trees on our property, so I'm sure there is some in our bees honey, any way I'm ready to smoke but, I ran into one problem all I could find at the local stores was cherry wood chips instead of chunks, should I soak them and put them in a smoker box I have for my gasser, or should I just toss a couple of hand fulls on the coals or place them in piles?
Also got some peppers for ABTs and the other ingredients. I hope it doesn't rain all day tomorrow.
Thanks for all of ya'lls help along the way.

Fred

 

[Doug Wade]

I'm sure the smoker box would work, but I'd just distribute them throughout the coals. Probably below at least some of the coals, not just on top, to make sure everything burns completely.

 

[Fred Snyder]

Thanks Doug that makes sense. I was planning on using the Minon Method on the coals.

 

[Doug Wade]

That should work just fine, then. Let us know how they turn out!

 

[Fred Snyder]

Will do! Thanks again!

 

[Fred Snyder]

Ribs prepared

Fire Ready

You know that sinking feeling when you release you forgot to do something....?
No foil in bowl. shoot!

Ribs rolled up

Ribs loaded in smoker

 

[Fred Snyder]

Finished Ribs

 

[Doug Wade]

Looks like it all worked out!

 

[Fred Snyder]

Sure did Doug! Thanks for your advice!