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Rolled Boneless Butts, Ribs and Tips on Maiden WSM

post #1 of 10
Thread Starter 

Breaking in the brand new WSM 18.  Starting Simple with a couple of 3# rolled boneless butts, ribs and flap/brisket/tips.  Sweet and spicy raid the cabinet rub, apple wood, apple spritz for the ribs/tips, 225F pit temp.  Started at 2pm Central.

 

Started the fire:

Fire start...

 

Meat on the grill:

Meat on grill...

 

More at about 7pm Central.

post #2 of 10

Looking outstanding!

post #3 of 10

Interesting fire set up there.  Is that a rock you have to make the fire burn in a circle?  I've seen an empty coffee can used but not a rock...

 

Did you have any trouble maintaining temps with a new WSM?  I recommend seasoning your smoker to get some grease built up on the inside.  Harry Soo has some great ideas about seasoning the WSM.

post #4 of 10

Looks like a great feast!!!th_wsmsmile0ly.gif

post #5 of 10
Thread Starter 
Quote:
Originally Posted by Bama BBQ View Post

Interesting fire set up there.  Is that a rock you have to make the fire burn in a circle?  I've seen an empty coffee can used but not a rock...

 

Did you have any trouble maintaining temps with a new WSM?  I recommend seasoning your smoker to get some grease built up on the inside.  Harry Soo has some great ideas about seasoning the WSM.

Thanks 'Bama, can't wait to see the Tide play at Mizzou in October.  That's a rock... all I have are coffee bags, and I didn't think that they would do very well.

 

Temperature was tough.  The dome therm fluctuated between 200 and 250, but after 4 hours kind of settled in at about 225.  Based on cook times, those readings had to be a good 25 degrees HIGHER {edit} than the cooking area (I've read about this) -- although I also read that the WSM cooks hot when it's new.  

 

It was a tough cook.  Tips were great, ribs went well (4 hours + 2hrs in foil + 1hr to firm).  I took one of the butts off at 170 for slicing, and the other off at 200 to pull. 

 

Final Qviews after work.


Edited by KCKenny - 6/22/12 at 11:14am
post #6 of 10

Looks great. It probably took that rock a little while to heat up. Once it did your temp probably got more stable.

post #7 of 10
Thread Starter 

Butt - sliced, these are for breakfast all week :

These are for breakfast all week

 

Butt sliced - Close up:

Close up

post #8 of 10
Thread Starter 
Quote:
Originally Posted by alelover View Post

Looks great. It probably took that rock a little while to heat up. Once it did your temp probably got more stable.

That might be the problem; I think I was worried about the warnings of the WSM cooking hot the first few times, added max water and I reigned the fire in pretty hard as it was moving through 225F range.  I also need to get a better idea of what the cooking area temp is compared to the built in therm.

post #9 of 10
Thread Starter 

The rest, ribs and pulled pork:

IMAG0108.jpg

IMAG0098.jpgIMAG0106.jpgIMAG0107.jpg

post #10 of 10

The food looks great.

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