Just finished putting her together, to her seasoning as I type… looking forward to my fist smoke tomorrow, and learning from all you pros!
Thanks fellas! Smoke's on… got 3 baby backs and one side rib on. For my first smoke, I'm following the process and recipe for 3-2-1 ribs from Jeff's book, to the letter… put a big batch of Big Bald BBQ Rub together for them and future use.
I seasoned my WSM yesterday, and today, I am highly impressed with how this thing holds steady at 225 to 250 for long periods. I did NOT peek once at the ribs during the first 3 hour smoke (can't believe I accomplished this), and I just transferred them to the foil and popped them back on for another 2 hours. The temp shot to just over 300 'cause I let fresh air in, but I hear not to panic, just wait 20mins to make sure she stabilizes back to the 225-250 range.
I will put up a full report in the Pork forum when I am done.