I set put together my WSM yesterday. This will be my first smoke ever, so I'll keep this post updated as I go along. Enjoy the ride!
The WSM was easier to put together than it looked. After it was put together, I did the seasoning. I was confused about the water pan and why it sat directly on the coals... only after I was finished did I look back in the book and see that it hung of the clips on the inside /facepalm.
Here are the spares getting prepared with the Kansas City dry rub. mm mm mmm. I had a hell of a time getting the membrane off the bottom... it was quite frustrating, but I got it done.
All wrapped up and ready to go after a night in the fridge.
Getting the smoker prepped. It appears I may have put in too many chips... its billowing at the moment.
I had a minor catastrophe while putting the ribs on. The top rack isn't as stable as I would like, and it tipped and fell in whenever I set the ribs on. I saved the ribs and got the rack stabilized, here they are ready to smoke.
I lost a lot of heat when I put the rack on, and it doesn't want to get hot again. After about an hour and a half I got it up to about 200. The ribs are currently at about 155.
Do I need to get the smoker temp up to 250? Or will it be fine as long as the meat temp keeps rising?
update: Here she is after the foil. Has some nice pull back. This is turning out much better than I expected. I sprayed it a bit more with apple juice and threw it back on the rack. In about 30 minutes I'm going to brush it with my BBQ sauce.
Basted them with the Kansas City BBQ sauce. I'm going to let them go for about another 30 minutes.
Went straight to eating the ribs, and lost track of time. Here are the final results:
They turned out great! They were tender, juicy, and the meat came off the bone with ease. The Kansas City rub and BBQ sauce were excellent; just spicy enough and sweet. Overall I am quite pleased with my first attempt.
Edited by Onoku - 3/29/11 at 5:17pm