Cowboy Ribeye (Again!) for Father's Day - Major Improvement

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PapaLlama

Fire Starter
Original poster
Jun 7, 2019
69
118
Home of BBQ
Firstly, a big thank you to @zwiller & wbf610 wbf610 for giving me advice on using sand instead of water. That made a major difference this time around. My WSM 22" held steady at 230F with little to no management needed. Needless to say, I'll be using sand going forward.

For Father's Day, I smoked 2 ribeyes at 230F for approximately 1.5 hours. One was 3 lbs. & the other was 2.5 lbs. I got them off the smoker at an internal temp of 130F on the larger of the two. I didn't have enough prongs to measure both along with ambient temp. I seared them for 2 minutes on each side, using the WSM as 6GRILLZNTN 6GRILLZNTN described to me a week ago. No need for a second grill now.

I smoked some Chicken Leg Quarters with great success, & I grilled some BBQ wings, which is my go-to grilling item.

My father & brother-in-law were very impressed & enjoyed the meal. Thanks to everyone who's given me any advice on here. You guys rock!
 

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Sweet sear marks on those ribeyes. Glad to hear your getting the hang of your WSM. Mine had a little bit of a learning curve before I was consistent with it. What smoke wood did you use?
 
Great looking meal man! How did you like the cherry on the beef? I usually roll hickory or apple but do have some cherry I need to burn up
 
Great looking meal man! How did you like the cherry on the beef? I usually roll hickory or apple but do have some cherry I need to burn up

I may not have the best answer to that question lol. So far I've only done a few smokes on the WSM & they have all involved Cherry wood. When I added the apple wood this time, I felt like it gave it a more noticeable smoke flavor. The cherry wood seems like a very light flavor. I may switch to using it in combination with other woods.
 
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