My name is Henry, 24, from Los Angeles, CA.
New to smoking, decided to try it out because of my love of meat! My interest in smoking & BBQ really started growing a couple years ago after watching hours and hours of BBQ related shows, attending BBQ events, rib festivals, and going to different BBQ restaurants in Los Angeles (of course, can't really compare to the ones in Texas and in the southern states).
Been lurking on this forum for a couple weeks and recently purchased a WSM 18.5".
I am a complete beginner and the only thing I have done is one dry test run without any meat - just so I can get the hang of using my smoker, getting used to temperature control by adjusting the vents, etc. My first attempt at smoking will be this weekend with some beef short ribs, which is one of my all time favorite cuts of meat. Got a whole rack of short ribs (4 bones, about 5.5 lbs). Plan is to go 3-2-1 at about 225-240 degrees with just some kosher salt and black pepper, as I really prefer to taste the flavor of the beef and really enjoy the simplicity of salt & pepper. I'm thinking about throwing a chunk of apple or oak wood for the smoke. I've read several beef short ribs threads on here, but still not sure if I should run it with a full water pan, or leave the water pan empty.
Looking forward to meeting everybody and posting some "QViews" for all of you guys. Please let me know if you have any advice for a first timer.