St.Louis ribs on the wsm with guru
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We'll smoker came up to temp quickly. Used circle minion method with 12 lit coals in the center with a few pieces of hickory and a few pitmaster pellets. Set it to 230 and came back out 15 minutes later and it was at 230. Opened lid to put on ribs and then inserted maverick probe. 15 min later guru is reading 239-240 and maverick is reading 243-244. So this thing is holding within a few degrees (impressive). I'm assuming my Temps will settle down a bit with the lid closed now. Oh and my maverick probe is around 5 inches lowere in the chamber than the guru probe. Now we wait.
gr0uch0
Master of the Pit
One item of note after looking at your pictures: you may want to change the placement of your gear. Electricity + agua = :help:
I don't know how you set the sliding vent door on the guru blower, but in my WSM, at the start of a smoke I need to close it down by 3/4 with only a narrow air slit. When I do this, I do not get the overshoot like you did. If I leave it 100% open, mine will also overshoot. Generally I can leave it at the 1/4 open setting for a couple of hours before opening it up all the way. Temp is rock solid 225* when I do it that way with no variation. The 10cfm pit viper blower has plenty of power even through that little opening to stoke the flames if needed, but the size of that opening is totally what controls the ability to choke back the fire on an overshoot. When I do open it up all the way, I usually do it in concert with having the dome off the WSM to check the meat, baste it, etc... That way the Guru takes over on the recovery with the blower vent set where I want it. If yours was full open, try it at 1/4 open next time.
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hb99
Meat Mopper
Good point. I forgot to say that after I bought my DigiQ II back in 2006 it only took me a couple of overnight smokes to become confident that I really no longer needed to worry about the pit crashing or spiking and did not need the wireless temp monitor alarm by my bed. Strange thing is, if the monitor was by the bed, I kept peeking at it instead of sleeping. But no Maverick monitor and just trusting the Guru to do it's job I slept like a baby. I've done hundreds of smokes since and mainly use my Maverick for a count down timer now.
hb99
Meat Mopper
I'm more of a late-comer when it comes to smoking meats. I retired (at 55) almost 7 years ago (June) and thought I already had enough hobbies to hold me over...wrong again. LOL!
I got my DigiQ last year and the Maverick the year prior. No learning curve per se. Like most things, the more you do it the better you get and the easier the task.
I'm usually up to something else when I'm smoking (or brewing) to take up the time between stages so I still carry the monitor with me. The overnight weather hasn't been all that great yet so I haven't had the opportunity for an overnighter yet.
But, I have HIGH CONFIDENCE in the all 3 systems (WSM, DigiQ and Maverick) doing what they're supposed to do...worry free.
A couple of weeks ago I installed Nomex gaskets. A couple of smokes later there have been times I've damn near forgotten that I was smoking something.
hb99
Meat Mopper
In my opinion, YES. As you already know, the DigiQ and adapter (WSM) basically creates a more vacuum-like atmosphere inside the WSM and the fan blows in just enough air to maintain a controlled burn based on your desired temperature settings. The gasket adds another level to that vacuum atmosphere and IMO, "tightens up" any temperature sway.
The only issue I have with the gasket kit is I should have applied the gasket to the door instead of the center section. I now have this small arc that pops up over the top edge of the door. Personally, I think it makes the job look sloppy.
I've mentioned this before (not in this thread), but I wish the arch opening were cut rectangular like the door. When I'm smoking butts on the top rack I usually do ribs on the lower one. Opening the door gives me access to slide the ribs in and out just under the archway. I can also access a 9x9 foil tray in there. If the archway were cut straight line the opening would be larger and easier to use.
Before I forget (again)...your ribs looked good. I like SL cut, but my wife is all Baby Back.
Question: Do you trim the spares yourself? What do you do with the scraps? I cook mine right along with the ribs. I pan then just before they reach 150F and cook them until they're at 200F, let them rest a bit them pull the meat off the cartilage. It makes some pretty good BBQ Pulled Rib sandwiches. I've also added the meat to chili (sure beats turkey burger...). It could also be frozen for later.
Any meat I freeze goes into a vacuum sealed bag. Reheating is a breeze...I just boil the bag in water. It retains all the juices and flavor and can't be overcooked. I did this to leftover brisket (I know...leftovers are unheard of in some households) and it was just I smoked it yesterday.
Well, you got me early this morning and the coffee's got me rambling...I don't want to become a nuisance (yet). I better go for now.
Later.
The only issue I have with the gasket kit is I should have applied the gasket to the door instead of the center section. I now have this small arc that pops up over the top edge of the door. Personally, I think it makes the job look sloppy.
I've mentioned this before (not in this thread), but I wish the arch opening were cut rectangular like the door. When I'm smoking butts on the top rack I usually do ribs on the lower one. Opening the door gives me access to slide the ribs in and out just under the archway. I can also access a 9x9 foil tray in there. If the archway were cut straight line the opening would be larger and easier to use.
Before I forget (again)...your ribs looked good. I like SL cut, but my wife is all Baby Back.
Question: Do you trim the spares yourself? What do you do with the scraps? I cook mine right along with the ribs. I pan then just before they reach 150F and cook them until they're at 200F, let them rest a bit them pull the meat off the cartilage. It makes some pretty good BBQ Pulled Rib sandwiches. I've also added the meat to chili (sure beats turkey burger...). It could also be frozen for later.
Any meat I freeze goes into a vacuum sealed bag. Reheating is a breeze...I just boil the bag in water. It retains all the juices and flavor and can't be overcooked. I did this to leftover brisket (I know...leftovers are unheard of in some households) and it was just I smoked it yesterday.
Well, you got me early this morning and the coffee's got me rambling...I don't want to become a nuisance (yet). I better go for now.
Later.
Your ribs look fantastic.
I keep the blower vent closed about 2/3 of the way all the time on my WSM 22.5.
Also you have to make sure the wind is not blowing directly into the intake hole in the blower, or when the blower shuts off there is still a bunch of air getting in the smoker and it will stoke the fire. You can spin the blower around so the wind doesn't affect it much.
Al
I keep the blower vent closed about 2/3 of the way all the time on my WSM 22.5.
Also you have to make sure the wind is not blowing directly into the intake hole in the blower, or when the blower shuts off there is still a bunch of air getting in the smoker and it will stoke the fire. You can spin the blower around so the wind doesn't affect it much.
Al
Hb99. I bought these spares pretty cut this time. I've trimmed full spares before and used trimming for beans and snacking. Thanks for the heads up on putting the gasket on the door and not the smoker body. I've been contemplating getting the gasket kit, but keep thinking the more I smoke with it it'll get gunked up enough to seal it. Thanks again for the info.
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