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

[PapaLlama]

Firstly, a big thank you to @zwiller & 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 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!

 

[6GRILLZNTN]

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?

 

[PapaLlama]

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?

I used a 50/50 mix of cherry & apple.

 

[SmokinVOLfan]

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

 

[PapaLlama]

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.

 

[Smoke23]

No that’s some good lookin’ eats right there!
Congratulations on a very successful cook!

 

[wbf610]

Looks good! I like hickory and apple on my beef.

 

[one eyed jack]

Great looking chow CL. Looks like you'r learning the WSM pretty good.