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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 10:08 am to gmrkr5
quote:
apple is a little too mellow for me
I think that was the problem....it was ok, but not as strong as I would like.
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 10:12 am to Kingwood Tiger
it looks like they got plenty of smoke looking at the smoke ring. so that makes sense...apple doesnt have that strong smoke flavor like others mentioned
Posted on 3/11/13 at 10:14 am to Kingwood Tiger
how was maintaining temp on the WSM? i've got a green egg but still throwing around the idea of getting a dedicated smoker.
Posted on 3/11/13 at 10:23 am to gmrkr5
quote:
how was maintaining temp on the WSM?
i find it really easy to control temp with the WSM. for long smokes, i use the[link=( https://www.virtualweberbullet.com/fireup2.html)]minion method[/link]. i've done 8-12 hour smokes using the method, where all i had to do was adjust my bottom vents a couple of times. works great.
Posted on 3/11/13 at 10:29 am to Eddie Vedder
quote:
i find it really easy to control temp with the WSM. for long smokes, i use the minion method. i've done 8-12 hour smokes using the method, where all i had to do was adjust my bottom vents a couple of times. works great.
This is what I did. For first time using it, it was pretty easy to keep between 200-250. My only problem like I said was getting it up to temp at the first. It was very windy here yesterday so that had some effect on it as well.
I'd suggest getting one if you can....found mine on craiglist for $170...had only been used a few times.
Posted on 3/11/13 at 10:29 am to Eddie Vedder
quote:
i find it really easy to control temp with the WSM. for long smokes, i use the minion method. i've done 8-12 hour smokes using the method, where all i had to do was adjust my bottom vents a couple of times. works great.
thinking about picking one up and giving it a shot. think im just going to start using the green egg as a grill/oven
Posted on 3/11/13 at 10:30 am to Kingwood Tiger
that's a hell of a deal. i'm gonna start looking for a deal
Posted on 3/11/13 at 10:32 am to Eddie Vedder
get an old metal coffee can and cut the bottom out of it. Put the can ihn the middle of your fire ring and fill around it with your un-lit coals. Pour your lit coals from your chimney into the coffee can and pull the can out with a pair of channel locks. I find this to be the best way to fire up my 22-1/2" WSM.
Look to buy a DiGi Q controller in the future. I love mine and it allows me to cook some of the best ribs and boston butts on my WSM.
Look up a copy of the recipe for Ducth's wicked beans on Google you want be soory.
I burn lump with apple and chery chuncks from Academy.
Look to buy a DiGi Q controller in the future. I love mine and it allows me to cook some of the best ribs and boston butts on my WSM.
Look up a copy of the recipe for Ducth's wicked beans on Google you want be soory.
I burn lump with apple and chery chuncks from Academy.
Posted on 3/11/13 at 10:34 am to lacajun069
quote:looking to see the effectiveness of something similar
Look to buy a DiGi Q controller in the future
Posted on 3/11/13 at 10:54 am to Kingwood Tiger
quote:
I purchased the Maverick digital thermometer
that is the one i use. i like it quite a bit.
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
Posted on 3/11/13 at 11:06 am to jmon
quote:
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.
I almost tried this, I might next time.
I used the water bowl, but with no water, and I wrapped it in foil. Supposedly this helps the formation of the bark.
Posted on 3/11/13 at 11:17 am to Kingwood Tiger
If you do not use the water bowl, and use a full chimney of lit coals as I suggested, it may be difficult to keep the temp under control at the beginning.
When I use the water bowl, by the end of the smoke the water has evaporated, and I get a "bark" on my ribs. I usually fill the bowl half way in order to allow this to happen.
Great thing is, you get to try it again!
Also, as someone else has suggested, the DigiQ is an awesome tool to have for the overnight smokes you will inevitably do.
Happy Smokin'
When I use the water bowl, by the end of the smoke the water has evaporated, and I get a "bark" on my ribs. I usually fill the bowl half way in order to allow this to happen.
Great thing is, you get to try it again!
Also, as someone else has suggested, the DigiQ is an awesome tool to have for the overnight smokes you will inevitably do.
Happy Smokin'
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