First real smoke on wsm

[lemans]

Well I smoked ribs on sat on one of the 22.5 wsm. 1/2 basket of kingsford and a lit chimney. 2 vents closed the 3rd just cracked
Top vent full open. Foiled water pan dry
260-270 ... Closed down top vent halfway
230-260. For 5 hours.
Next time I will try with water in the pan.
Or maybe sand.
Only before pic. They weren't around long enough for the after.. Lol

image.jpeg

• lemans
• Oct 26, 2015

 

[gwschenk]

Apparently, they came out very good? How long did they take? Did you foil?

As a noob, so far I've used water in the pan for my ribs and the one butt I've done, but leave it dry for chicken to get the temperature high enough.

I know most don't use water, but so far things have been coming out great.

 

[lemans]

Wrapped after 2 hours

 

[davesfroggin]

Apparently, they came out very good? How long did they take? Did you foil?

As a noob, so far I've used water in the pan for my ribs and the one butt I've done, but leave it dry for chicken to get the temperature high enough.

I know most don't use water, but so far things have been coming out great.

If you want your chicken with a nice crisp to it, you can try what I do. I just take the water pan out and let it go direct heat.

I love the way they turn out.

 

[lemans]

After I smoke my chicken I throw them on my
Weber gold for a few mins to crisp you the skin and apply some sauce