First Smoke - WSM - Kansas City Spare Ribs

onoku

Smoke Blower

Original poster

Thread starter

Feb 27, 2011

99

30

Denver, CO

• Mar 30, 2011

• #21

Moose, I used probably about 6 pounds of charcoal over the smoke. It seems that I should have just put more in to begin with. My vents were wide open, and about 4 hours in, I had finally added enough charcoal that it heated up to where it need to be. 

 

Fife

Master of the Pit

SMF Premier Member

★ Lifetime Premier ★

Mar 14, 2011

1,015

15

Jacksonville, Florida

• Mar 30, 2011

• #22

Sure looks good. Congrats on making the banner

 

bloatz

Newbie

Jun 17, 2009

13

10

Atlanta, GA

• Mar 30, 2011

• #23

Congrats on the WSM... i think your biggest problem with not holding heat is that you didn't start with enough fuel. Follow SmokinAl's advice and use the minion method. My new WSM was able to run rock steady for over 12 hours that way. Also fill the water pan up & you may not want to hang that Maverick ET-73 right against the smoker body, could cause a false reading or melt the term....Congrats again on your 1st smoke!!! The learning curve has begun ... enjoy & good eatin'!!!

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Mar 31, 2011

• #24

I think you did really well on your first try with the WSM. There is a learning curve with any smoker & luckily with the WSM it is a short one. A few more smokes & you will be helping the guys that just bought one, just like we helped you. Congrats!

 

onoku

Smoke Blower

Original poster

Thread starter

Feb 27, 2011

99

30

Denver, CO

• Mar 31, 2011

• #25

Thanks guys, it was because of you that I was successful. Here's to more good smokes to come!

 

finnanthony

Newbie

Feb 24, 2011

12

10

Harrisburg,PA

• Apr 1, 2011

• #26

Looks fantastic. I only have 2 cooks under my belt with my WSM. Do you recommend foiling for juicier ribs ? I did not do that the first time but will try the 3-2-1 method on the 2nd attempt. Good choice on the Yuengling !! Lots of great help on this site from the crew. Best of luck this summer .....Finn

 

onoku

Smoke Blower

Original poster

Thread starter

Feb 27, 2011

99

30

Denver, CO

• Apr 1, 2011

• #27

finnanthony said:

Looks fantastic. I only have 2 cooks under my belt with my WSM. Do you recommend foiling for juicier ribs ? I did not do that the first time but will try the 3-2-1 method on the 2nd attempt. Good choice on the Yuengling !! Lots of great help on this site from the crew. Best of luck this summer .....Finn

Click to expand...

I used the 3-2-1 method and they turned out great. They were really juicy. Definitely give it a go on your next smoke.

 

gotarace

Limited Mod

Jan 27, 2011

1,081

25

northern wisconsin

• Apr 1, 2011

• #28

Great looking smoke on your new wsm...Congrats. I think there will be a WSM in my smoker stable very soon. It will fit nicely in between my masterbuilt and old smokey my stick burner. 

 

porked

Smoking Fanatic

Apr 2, 2009

749

20

Cherry Hill, NJ

• Apr 2, 2011

• #29

gotarace said:

Great looking smoke on your new wsm...Congrats. I think there will be a WSM in my smoker stable very soon. It will fit nicely in between my masterbuilt and old smokey my stick burner. 

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I am thinking of geting one too. Nice jon Onoku! You'll get the hang of it, just gotta practice a bit.

 

fourashleys

Smoking Fanatic

Jun 28, 2010

412

10

Lincoln, Ne

• Apr 6, 2011

• #30

Good looking ribs!! 

 

pasmoker81

Newbie

Mar 28, 2011

11

10

• Apr 7, 2011

• #31

Looking to smoke some ribs this weekend and am going to do the 3-2-1 method as before I got my smoker I would make my ribs in the oven wrapped in foil then finish on the grill and they were always tender and juicy.  I do have a questions (probably stupid) about doing this on the smoker.  When the ribs are foiled, do you guys still add chips for smoke generation?  I would think that first initial 3 hour period is the "smoking" period?

 

figjam

Meat Mopper

Nov 13, 2007

214

13

St Louis (area)

• Apr 7, 2011

• #32

PAsmoker81 said:

Looking to smoke some ribs this weekend and am going to do the 3-2-1 method as before I got my smoker I would make my ribs in the oven wrapped in foil then finish on the grill and they were always tender and juicy.  I do have a questions (probably stupid) about doing this on the smoker.  When the ribs are foiled, do you guys still add chips for smoke generation?  I would think that first initial 3 hour period is the "smoking" period?

Click to expand...

You are correct ... wood only for the first 3 hours.

 

pasmoker81

Newbie

Mar 28, 2011

11

10

• Apr 7, 2011

• #33

Thanks!  Going to go get the ribs tonight.

 

Fife

Master of the Pit

SMF Premier Member

★ Lifetime Premier ★

Mar 14, 2011

1,015

15

Jacksonville, Florida

• Apr 7, 2011

• #34

Off to a good start.