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Started By
Message
First smoke on my Weber Smokey Mountain
Posted on 3/11/13 at 9:56 am
Posted on 3/11/13 at 9:56 am
Let me first preface this by saying, this is the first thing I've tried to smoke in over 10 years, the last thing being ribs on a gas grill using just a small wood chip box.
Few things I learned on first smoke:
- Use more charcoal in chimney starter. Only used about 40 kingsford briquets and it took the smoker about an hour to get up to 225.
- Used Apple wood chunks, will probably use another type next time
- May cut ribs next time to get them to fit better on the smoker. Tried using rib rack but didn't work well.
- I LOVE my WSM!
Started the prep by taking the membrane off of some ribs I purchased from local grocery store. Next time I will go to a butcher shop that I have recently found, so that I can get some that were not previously frozen. Also will need to get a better rub...used Fiesta pork rub. Rubbed down the ribs and put in refrigerator over night.
This smoke brought to you by Abita beer...HA
It took awhile for the smoker to reach the 225 that I wanted. I think mainly because I didn't use enough briquettes in the chimney. All vents were open and took a little over an hour to reach. Therefore I let them smoke for a little over 2 hours before I took them off.
At 2 hrs
I wrapped all three in their own foil and poured a little apple juice in the foil, then put back on the smoker. I periodically sprayed with apple juice. Left them on for a little over an hour.
Took them out of the foil and back on smoker where I put some Sweet Baby Ray's bbq sauce on them, and left them on the smoker for maybe 30-45 min, saucing every now and then.
The finished product
The wife was second guessing me the night before..."Why are you putting seasoning on them now? My dad doesn't do that"......her dad does one of the best briskets I've ever had by the way, but I told her to hold all comments until the finished product.
She also kept asking about the smoke because she said it was coming in the house some, it really wasn't, but we have a 2 month old so she was just being cautious.
She loved the ribs....and at the end of the night asked what I was going to smoke next. HA!
Give me any tips for next time you guys can think of.
Few things I learned on first smoke:
- Use more charcoal in chimney starter. Only used about 40 kingsford briquets and it took the smoker about an hour to get up to 225.
- Used Apple wood chunks, will probably use another type next time
- May cut ribs next time to get them to fit better on the smoker. Tried using rib rack but didn't work well.
- I LOVE my WSM!
Started the prep by taking the membrane off of some ribs I purchased from local grocery store. Next time I will go to a butcher shop that I have recently found, so that I can get some that were not previously frozen. Also will need to get a better rub...used Fiesta pork rub. Rubbed down the ribs and put in refrigerator over night.
This smoke brought to you by Abita beer...HA
It took awhile for the smoker to reach the 225 that I wanted. I think mainly because I didn't use enough briquettes in the chimney. All vents were open and took a little over an hour to reach. Therefore I let them smoke for a little over 2 hours before I took them off.
At 2 hrs
I wrapped all three in their own foil and poured a little apple juice in the foil, then put back on the smoker. I periodically sprayed with apple juice. Left them on for a little over an hour.
Took them out of the foil and back on smoker where I put some Sweet Baby Ray's bbq sauce on them, and left them on the smoker for maybe 30-45 min, saucing every now and then.
The finished product
The wife was second guessing me the night before..."Why are you putting seasoning on them now? My dad doesn't do that"......her dad does one of the best briskets I've ever had by the way, but I told her to hold all comments until the finished product.
She also kept asking about the smoke because she said it was coming in the house some, it really wasn't, but we have a 2 month old so she was just being cautious.
She loved the ribs....and at the end of the night asked what I was going to smoke next. HA!
Give me any tips for next time you guys can think of.
5
Posted on 3/11/13 at 10:01 am to Kingwood Tiger
Looks great. Try pecan next time if you're looking for a different wood to smoke with.
Posted on 3/11/13 at 10:07 am to Kingwood Tiger
apple is a little too mellow for me. it has good flavor, just very mild. when i want to use some apple wood i'll mix it with a little hickory to get a little more smoke
Posted on 3/11/13 at 10:09 am to Kingwood Tiger
I use Apple as a mixing wood. Never a lone. I will mix with Oak and maybe a little hickory or pecan. But typically I use oak/cherry or oak/apple together.
Posted on 3/11/13 at 10:58 am to Kingwood Tiger
Congrates on the ribs! They do look pretty darn tasty.
I like using pecan and hichory for smoking.
I like using pecan and hichory for smoking.
Posted on 3/11/13 at 10:59 am to Kingwood Tiger
Looks great! I may be able to offer some advice regarding the temp issue and size restrictions for ribs on the WSM.
If you used the water bowl, it helps to put very hot water in it to accelerate the desired temp reading.
I usually use the minion method with a full, lit chimney of coals to kick start the temp, and adjust the bottom vents, only, to set desired temp. I always leave the top vent wide open in order to reduce the amount of soot that lays on the meat.
I use a mixture of apple, hickory or pecan or oak, and cherry wood in equal amounts.
In order to overcome the size limitations of the WSM, I do the following to the ribs (see pics):
Season your ribs as normal and use a large bamboo skewer to hold the ribs in a swirl shape. I can place 6 racks on my WSM using this method.
If you used the water bowl, it helps to put very hot water in it to accelerate the desired temp reading.
I usually use the minion method with a full, lit chimney of coals to kick start the temp, and adjust the bottom vents, only, to set desired temp. I always leave the top vent wide open in order to reduce the amount of soot that lays on the meat.
I use a mixture of apple, hickory or pecan or oak, and cherry wood in equal amounts.
In order to overcome the size limitations of the WSM, I do the following to the ribs (see pics):
Season your ribs as normal and use a large bamboo skewer to hold the ribs in a swirl shape. I can place 6 racks on my WSM using this method.
This post was edited on 3/11/13 at 11:03 am
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