Dell.Flygare
New member
Hello!!
Long time lurker - new to tvwbb forums. I'm going to get right into the meat..
There's a saying in Minnesota. "If it was called catching, it wouldn't be fishing. Fishing is not catching, it's fishing."
A wisdom you can't refute.
Well, I got my pre-2009 Weber Smokey Mountain 18.5 for a song. It is to play a duet with my 2012 Smokey Mountain (another 18.5) that got me smoking in the first place, in an up coming contest. When setting up for the first run of St. Louis Style spare ribs I had clues.
This rig has been run hot.
The first run I admit could have been cleaner - lazy at the knife. Had 3lbs St Louis cut spares and my own profile in flavor which I had been working on on my other WSM. Did my technique. Proper preparation. All the jazz.
She started fine - I was a little hot in my Minion Method, but not uncontrollable. For three hours the old girl was stuck at 250. Stuck. What a beauty to see. Yes, a little lower would be nice but I over fired. Then she started creeping.
I tried everything. Turning all the vent on the bottom to zero. Cold watering the pan But it just wouldn't take. By this time I am wrapping they all looked almost done. She shot to 300 and stayed there. For hours.
Can a smoker have a memory? I am going over air seep points this week and will run a pro batch this weekend. I need two smokers to make the 'cook in' requirement of 6 racks for the contest.
What say you WSM?
Long time lurker - new to tvwbb forums. I'm going to get right into the meat..
There's a saying in Minnesota. "If it was called catching, it wouldn't be fishing. Fishing is not catching, it's fishing."
A wisdom you can't refute.
Well, I got my pre-2009 Weber Smokey Mountain 18.5 for a song. It is to play a duet with my 2012 Smokey Mountain (another 18.5) that got me smoking in the first place, in an up coming contest. When setting up for the first run of St. Louis Style spare ribs I had clues.
This rig has been run hot.
The first run I admit could have been cleaner - lazy at the knife. Had 3lbs St Louis cut spares and my own profile in flavor which I had been working on on my other WSM. Did my technique. Proper preparation. All the jazz.
She started fine - I was a little hot in my Minion Method, but not uncontrollable. For three hours the old girl was stuck at 250. Stuck. What a beauty to see. Yes, a little lower would be nice but I over fired. Then she started creeping.
I tried everything. Turning all the vent on the bottom to zero. Cold watering the pan But it just wouldn't take. By this time I am wrapping they all looked almost done. She shot to 300 and stayed there. For hours.
Can a smoker have a memory? I am going over air seep points this week and will run a pro batch this weekend. I need two smokers to make the 'cook in' requirement of 6 racks for the contest.
What say you WSM?
