Just purchased my new Weber 18" WSM. Put it together Friday and smoked the ribs and ABT's yesterday.....
2 1/2 hours in @ 225 I took off the ABT's (Jalepeno,cream chease, chedder and bacon) and suddenly my neighbour appeared. Needless to say they disappeared in 5 minutes:) I then foiled the ribs and cooked for another 2 hours than basted and cooked another 1 hour. (forgot to take a finished photo as i was too busy bragging to the wife.....)
Thanks for all the help on this forum. I have 30lbs of venison so i'm planning on jerkey next weekend but one question. With the 3 dampers closed and the one on the top 100% open, the temp maintained 225. For jerky, how will I lower it to 180?