Second smoke on WSM 22.5 / Baby Back Ribs w/QView

burn-it

Smoke Blower

Original poster

Aug 10, 2010

109

12

San Diego CA

• Mar 27, 2011

• #1

Mom, Sis and Nephew came over for dinner with me and Mrs. Burn-It.  Had some trouble maintaining temp today but it turned out great anyway.  Next weekend I am going to spend some time getting to know my WSM better.

 

SmokinAl

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Jun 22, 2009

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• Mar 28, 2011

• #2

The ribs look great. Nice meal you put together there. Until you get a coating on the inside of your WSM they tend to run a little hot. Most of the time if I'm not using my Guru, I keep the top vent 100% open, 2 bottom vents shut, 1 bottom vent open about 20%. I try to keep the vent on the bottom that's cracked open away from the wind.

 

jp61

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• Mar 28, 2011

• #3

Picture perfect! Nice job!

 

irie

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Oct 11, 2010

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Southern California

• Mar 28, 2011

• #4

looks like a good dinner to me! 

 

rp ribking

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Oct 29, 2009

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Northern, Indiana

• Mar 28, 2011

• #5

Ribs looks Great and where is your helper.

Like Al said they do run hot the 1st few smokes and then settle in.

You'll have enter a throw down when ever they do them, you can plate food real good. Do a search for throw downs if you do not know what I am typing about.

Nice Job!!! 

 

realtorterry

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Bullhead City, AZ

• Mar 28, 2011

• #6

Looking good!!

 

burn-it

Smoke Blower

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Aug 10, 2010

109

12

San Diego CA

• Mar 28, 2011

• #7

I'll for the next throw down,  Thanks!
 

rp RibKing said:

Ribs looks Great and where is your helper.

Like Al said they do run hot the 1st few smokes and then settle in.

You'll have enter a throw down when ever they do them, you can plate food real good. Do a search for throw downs if you do not know what I am typing about.

Nice Job!!! 

Click to expand...

 

tyotrain

Master of the Pit

Mar 31, 2010

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Upstate new york

• Mar 28, 2011

• #8

Man them ribs look good.. Nice job.

   I run my WSM the same as AL does i am also running a clay pot instead of water in the pan..

 

ravanelli

Fire Starter

Mar 3, 2011

70

16

Portland, Or

• Mar 28, 2011

• #9

Nice smoke ring on those ribs, and they look tender too.

 

jirodriguez

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Jun 5, 2009

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Portland, OR

• Mar 28, 2011

• #10

Nice job! Also remember to catch the temps on the way up.... as soon as the WSM lid therm hits 200° damp it down like Al said. If the temps get away from you and climb high it is really, really hard to get them to come back down.

 

fpnmf

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Jul 19, 2010

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Fl

• Mar 28, 2011

• #11

Looks delicious!!

  Craig

 

burn-it

Smoke Blower

Original poster

Thread starter

Aug 10, 2010

109

12

San Diego CA

• Mar 28, 2011

• #12

Had some left over ribs.  Put the meat in some lentil soup with a little BBQ sauce for dinner tonight.  Not too bad, if I do say so myself. 

I must say, I am not fond of moving and emptying the water pan. 

Finally - Thanks to everyone here as SMF.  Great advice and feedback.  I look forward to a long and happy smoking relationship with everyone here.  Who knows . . . I may be able help some future newbies.

 

jirodriguez

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Portland, OR

• Mar 29, 2011

• #13

Burn-It said:

Had some left over ribs.  Put the meat in some lentil soup with a little BBQ sauce for dinner tonight.  Not too bad, if I do say so myself. 

I must say, I am not fond of moving and emptying the water pan. 

Finally - Thanks to everyone here as SMF.  Great advice and feedback.  I look forward to a long and happy smoking relationship with everyone here.  Who knows . . . I may be able help some future newbies.

Click to expand...

A great way to do that is to put a kitchen trash bag in a 5 gallon bucket, put your COLD ashes in the bag, then dump your water onto the ashes. The next day you have a fairly solid lump of ash that can be tossed in the trash can. If your are foiling your water pan before each use you can also toss the foil in as well and just wipe the pan with some paper towels.