WSM only wood cook: short beef ribs


 
That's quite the production Enrico!
I liked it a lot! Even viewed it twice!
Beautiful smoke ring, wonderful bark!

If you did not try this, you would not know.... that's the neat thing about trial & error.
You get to try different ways and no one gets hurt. ;)

Great video, Great post! Thank you!
 
Great video Enrico! You're a brave man and those ribs looked great but like you said with that much smoke that long had to be an overkill. Live and learn, I know I do that a lot:p
 
Well done Enrico! White oak always has heavy,thick, smoke. IMO I would cut down to two logs of oak and add another mellow wood like beech. Your bark and color looked amazing.
 
They look mighty good to me Enrico, but I know how you like the blue smoke flavor :)
Your place looks wonderful!
So no more wood only cooks, or no more white oak wood only cooks?
 
Todd Phillips said:
Well done Enrico! White oak always has heavy,thick, smoke. IMO I would cut down to two logs of oak and add another mellow wood like beech. Your bark and color looked amazing.
Click to expand...

Tod, you speak easily!
Here in Italy we DON'T have such a huge choise of smoking wood.
I can find some chunks like hickory and mesquite. STOP
about logs that I used for this attempt, I can find ONLY white oak. i asked for red oak to my supplier but no way.
Completely different for chips: all of them everywhere
 
Chuck
As I sayd above I can't find logs (I think those I used were not chunks but logs..... Am I right?)
My supplier only white oak
So I will stop oing wood cook
 
Enrico;
Your video was EXTREMELY well done! Thanks for sharing your experience. You handled the cook perfectly, now you know why we use charcoal:rolleyes: in the WSM (actually, NOW, we all know it). Your meat was perfectly cooked and looks beautiful but too much smoke, is too much smoke. You've saved me and others from trying this (cooking with wood). A few chunks of oak would have been perfect, I would guess.

I AM impressed with your camera and production skills! You live in a lovely place, too!

Keep on smokin',
Dale53:wsm:
 
Wow! Awesome video! Awesome beef ribs! I need to try cooking them again. I made the mistake of not cutting off the fat cap.
 
Very nicely done video Enrico! I have some Red Oak chunks that I use for Tri Tip, that I ordered online from Fruita Wood. I imagine the shipping would be cost prohibitive for you, but is there anyone online over there you could get chunks from?
 
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