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WSM BB's and ABT's chisoxjim style w-pics

post #1 of 22
Thread Starter 
Got a request to show a step by step smoke on teh WSM from how I set it up, to how I control the temps, etc. Glad to oblige, and show off the WSM & the magic one can do with this cooker.

Rubbed 3 slabs of BB's last night, and made some ABT's(stuffed with Italian sausage, garlic, and diced jalapenos), and some of the cranberry/Jim Beam tart wash today.

WSM is just settiling into its comfort zone right now, about to put the BB's on. 2 hours from now I will hit them with the tart wash, and toss on the ABT's. All should be done in about 4 hours. No foil, all the time smoking in RO lump, apple, and Jack Daniels oak.

Ill post the first batch of pics of how I prep my ribs, and set up the WSM in a few minutes. Beautiful day out, mid 40's, just had my first shot of tequila, and crcaked my first High Life.

post #2 of 22
sounds like you got a good plan going Jim,
you always provide some nice detailed pics and explanation
I'll be watching with drewl running down the corner of my mouth! biggrin.gif
post #3 of 22
Thread Starter 
set up:

I of course start with an empty ring, and add fill the bottom portion with lump, then add wood chunks, or in todays case a layer of chips. As I top off the ring I spin the ring, and press down on the lump to get it packed tight. I used 3/4 of a chimney full of lump, and placed that ontop of the unlit lump, basically the Minion method. Once it has a chance to get lit, I reassemble the WSM, and add the empty water bowl. I fill the bowl with warm water in these still chilly temps. I also add some more wood chunks or chips before putting the WSM back together. Ammount of wood depends on how smokey you like your food. Total time to get the WSM up and running is about 45 minutes. i tack on another 15 minutes to see where temps are before I put the meat on. 45 minute to an hour isnt that much time, plenty of time to do prep, etc. The end product of cooking over charcoal is awesome, bbq is all about time, a few minutes to do it this way isnt an issue for me.

Once I add the meat I start closing down the vents. After about 45 minute sin now I have 2 at 1/3 pen, and one almost cloesed, hanging @ 230, and it could go the next 10+ hours like this.

empty bowl:


loaded ring, wood under the lump:

loaded chimney:

chimney ready to go:

WSM ready to get assemebled:

adding the water pan:

adding water:

assembled and ready to go:

its as easy as that, and some folks think charcoal smokers are hard to use..

pics of the food next.
post #4 of 22
Thread Starter 
thanks lar, I appreciate that.

figured it was a nice day to have some fun.
post #5 of 22
Thread Starter 
now the food,

I had a 3 pack of bb's from Restaurant Depot($2.78/LB) in the freezer, defrosted them during the week, and they were ready to go last night.

My method is I rinse the cryo ribs in cold water, then rinse, and rub them with white vinegar, and then rinse again with cold water. Then the membrane comes off. I use the typical mustard slather, and then top with my rub. Into the fridge overnight covered with plastic. This time I am using a rib rack vs, right on the racks.



vinegar rinse:

membrane removal:

ready for the rub:

mustard app:


rub app:

into the fridge:

on the rack:

onto the smoker:

temp recovery on the WSM is incredible, 30 seconds after the top went back on, and the meat was put in back to temp

ABT and more pics to follow, about 45 minutes out from tart wash, and abts going on.
post #6 of 22
Looking good. I was very close to getting a brisket going today. (It's almost 60 here in KC.) Now, after seeing your TBS, I'm wishing I had!

Too bad you are a Sox fan. I guess I'll let it slide. My Royals have been down for a while, but we've got some pieces now.
post #7 of 22
Thread Starter 
its all good, at least im not a Twins or a Cubs fan... PDT_Armataz_01_05.gif

thanks for checking out the pics of my smoke.
post #8 of 22
Thread Starter 
opened the smoker for the first time since I started(2.5 hours..). gave the bb's a splash of the tart wash, added the ABT's into mix.

gonna look and probably be done in 1.5 hours.

thanks to all who have looked at my smoke today.

Ill post some more pics soon.
post #9 of 22
Nice looking smoke in process Jim! I like the play by play posts.....

post #10 of 22
Thread Starter 

pretty close to the bb's and the abt's being done.

Ill glaze the bb's with some Open Pit while they are resting.
post #11 of 22
Jim, u are killing me with the ribs almost every weekend..But in a good way of course !! Great job on the step by step for those folks with that smoker and that wanna do awesome ribs...If it were up to me i'd make it a sticky...As usual, have a shot for me..Unless it's Patron, then have 2 icon_mrgreen.gifOh yeah , go O's PDT_Armataz_01_04.gif
post #12 of 22
Thread Starter 
thanks jax,

gotta keep working on the ribs with the couple of rib throwdowns I am entered in this upcoming year.

just a tease, but the ribs, and everyhting is done, and they are good, just resing waiting for the mac n cheese that is in the oven.

pics after supper.
post #13 of 22
Nice post Jim!! Everything looks good!PDT_Armataz_01_37.gif
post #14 of 22
Thread Starter 
thanks mark,

pics downloading now,

up in a few.
post #15 of 22
Thread Starter 
Some more WSM tips, during cold weather I put the WSM door in upsde down, seems to increae temps a few degrees.

pretty much what I saw every time I looked out 2 the WSM, TBS, what the WSM does best.

bb's @ 2.5 hours, ready for the tart wash:

abts one(didnt like any of the finished abt pics, but they were good:

bb's done and glazed:

smoke ring pics:

really good ribs, nice ring.

WSM does what it does, smokes at a steady temp, and turns out great bbq better than anything else I have used.

WSM vents are closed down, probably have 1/2 a ring of lump left, No bbq tomorrow, Chinatown Chicago instead...

thanks for following, hope I showed how easy a WSM is to use. No reason to be scared of charcoal and settle for an allegedly "easier" smoker.. imho.

post #16 of 22
That looks really good! Great job.points.gif
post #17 of 22
Is this the 18.5" or 22.5" WSM? Nice tutorial. I gave you points.gif.
post #18 of 22
Excellent tutorial and great followthrough pics as well. You've down some smokers a good deed with your instructional. Point to you my friend.
post #19 of 22
Thread Starter 
thanks for the comments and points.

I had alot of fun doing it, and am about to eat some of the bb's for breakfast.

It is a 18.5" WSM.
post #20 of 22
Some great looking ribs you have there Jim. Also nice tutorial on making them...points.gif
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