It has been running 275º to 290º for me, even with all three vents closed. I think I need a few more cooks on it to tighten it up so I can control temps better. Plan on doing a tri-tip this weekend so if anyone has suggestions I am eager to learn!
Here is the 22.5" WSM with about 12 lbs. of Stubb's charcoal. Filled the center with 15 lit briquette's and added a few hickory Mojo Bricks for smoke.
Spare ribs trimmed and seasoned; this time with ribs I'm trying a different seasoning on each rack...
- Simply Marvelous BBQ Spicy Apple Rub
- Oakridge BBQ Secret Weapon
- Owens BBQ Tatonka Dust
On the grate with temp about 250º
About an hour in my temps started raising to the 280º area and then at 2 hours the ribs were appearing to be drying and cooking faster than I am use to so I foiled for an hour and a half. Then to firm them up after the foil put the racks back on the grates for about a half an hour and also added some pheasant that was marinated overnight, then wrapped in bacon and put on kabobs.
While everything tasted great, I was hoping for a little more smoke ring and hoping that will happen once I get the WSM cooking at lower temps.
Here are a few plated pics served with a side of pasta and veggies....
Thanks for looking!