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Breaking in the WSM!! - Page 3

post #41 of 49

I just followed a link to this post from a different one.... Wow! those look awesome. How did you make that braising sauce if you dont mind me asking?

post #42 of 49
Thread Starter 
Quote:
Originally Posted by robcava View Post
 

I just followed a link to this post from a different one.... Wow! those look awesome. How did you make that braising sauce if you dont mind me asking?

Thank you!

 

Lets see I was winging it that day. Beer, ketchup, mustard, sriracha, garlic, pepper, apricot preserves, maybe some brown sugar. Fro the braising liquid you simmer to combine everything. You only need about a 1/4 cup. I reserve the rest and simmer it down to use as a glaze or as a dipping sauce.

post #43 of 49

Yeah.... I figure if I'm gonna fire up my 22.5" WSM then I'm going to load it to the gills. Fill both racks with various meats, then vacuum pack them for dinner later. That way I only use one 20 lb. bag of charcoal a month.

 

Great looking ribs!

post #44 of 49
Thread Starter 
Quote:
Originally Posted by JIRodriguez View Post

Yeah.... I figure if I'm gonna fire up my 22.5" WSM then I'm going to load it to the gills. Fill both racks with various meats, then vacuum pack them for dinner later. That way I only use one 20 lb. bag of charcoal a month.

Great looking ribs!

Thanks! Yeah the fuel efficiency of the Mini-WSM really spoils a guy!
post #45 of 49
Quote:
Originally Posted by dirtsailor2003 View Post


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Smoke away!!!

 

 

Sorry i know i am a bit late but, i am really intrigued on how you lighit your coals from the bottom. how much of the coals do you light? do you put wood at the bottom as well? 

i always just use the minion method and just throw a few hot coals on the top with wood through out the coals.

And also your ribs look very good... but i have never ate beef ribs.. maybe one day soon.

thanks for help in advance.

post #46 of 49
Thread Starter 
Quote:
Originally Posted by jcollins View Post
 

 

 

Sorry i know i am a bit late but, i am really intrigued on how you lighit your coals from the bottom. how much of the coals do you light? do you put wood at the bottom as well? 

i always just use the minion method and just throw a few hot coals on the top with wood through out the coals.

And also your ribs look very good... but i have never ate beef ribs.. maybe one day soon.

thanks for help in advance.

Thank you beef ribs are tasty!

 

When lighting using this method, usually 3-4 coals ignite. If I am looking for a hotter fire (285° or above) I will also torch through one of the other vents. Typically I only place the wood on top as shown. This is good for short smokes and long smokes as well. I used to use the snake, Minion and several other methods of lighting but have found that this is the most efficient and easiest method to use. Temps are very easy to control starting like this and you will have true blue smoke right from the start. No white smoke at all.

post #47 of 49

Thanks, i will definitely be trying this on my next smoke.

post #48 of 49

Nice , Case . Now get that thing dirty with smoke...:biggrin:

post #49 of 49
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Nice , Case . Now get that thing dirty with smoke...biggrin.gif

Funny thing is I haven't used the WSM since. I just don't do large smokes very offen. The darn Mini-WSM is so efficient and can cook whatever we need for a meal.
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