Well im finally going to use the smoker in the morning


 
B

Brian Cross

TVWBB Member
Changed my plan three times but got the meat thawing in the fridge and WSM is foiled and loaded with charcoal and hickory. I went to home depot and got a teracotta pot dish. Going to keep it fairly simple for the maden voyage. Three racks of st louis style ribs. Going to do one rack for the wife using the 3-2-1. The other two will just be unfoiled for about six hours or untill done using the toothpick as a guide. Just using a weber chicken and rib rub and KC Masterpeice with some honey for sauce. Low tech by most your standards but just getting my feet wet. I will take some pics and hope I can figure out how to post.:cool: Do most foil under the charcoal rack or is that overkill? Going to use the maverick probe to try and hold temp around 225 to 240. Peace!
 
Brian....this will be fun...just have fun with it. Not sure what you mean about foil under the charcoal rack...do you mean the ash catcher where the vents are? If so I have never foiled there, I just dump the ash out.
 
The teracotta dish is right below the lowerrack setting on top the waterpan. I guess this is normal. Should I try to put them all on the top rack or does it matter. And this is the last question today. Should I use water in the pan or the teracotta.
 
Brian Cross said:
Yes below the charcoal. Its like getting a new truck muddy the first time.Kinda hurts but gets easier after afew runs.
Click to expand...

Not sure how you would do this and not block the vents. This new machine is going to get dirty...honestly I feel that they run better when they are dirty. One thing that I do on long cooks is to either LIGHTLY tap or LIGHTLY kick the legs that helps knock the ash off of the coals.
 
Its below the vents. I wont do it again I promise lol. PS How do you list your somkers and grills at the bottom of your posts?
 
I would avoid the foil under the charcoal grate. No need for that at all. Embrace the build-up in your WSM. Just search on here for posts about the grill getting properly seasoned. Makes a huge improvement on cooking the more cooks you have in the WSM.

As far as water or no water, I think most on here refrain from using any water but there are those that always use water. I personally never use water.
 
No need to switch or, for that matter, turn anything. The WSM is basically a set it and forget it smoking machine. The most will need to do is make casual adjustments for temperature.
 
Ribs are on! Pic coming later if I can figure out how. This maverick et-733 is so fine. I can tell ya the smoker is 225 spot on and im on the couch. This is low stress smoking. Just using kingsford and and about 2 and a half poolball size chunks of hickory. Its 226 now lol.
 
Brian, enjoy it. good conditioning for a overnighter.........when I do a 13 hour butt smoke my maverick is on my nightstand.....I've done that 3 times already and my 22.5 has never told the maverick to wake me up!
I smellllllll RIBBBBSSSSSSS!
 
Just foiled one rack and added apple juice. Also added 25 peices of charcoal. Kinda windy but its holding temp just fine. Will take a pic before adding sauce.
 
Started raining had to break it apart real quick and move it in the garage behind the house. Its got spinner vents on the roof and kept the garage door half open so I should live.
 
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Top vent wide open. Just adjusting one on bottom from about 1/4 to 3/4 seems to slowly bring temp up and down just fine. Man I am glad I got this. The website is almost as fun as the smoker. Almost lol.
 
Congrats on the first run. Sounds like it went well. I still remember the excitement the first time I realized how easy the WSM is to use.
 
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