First smoke on my WSM/Superbowl Spread

[jmo bbq]

First smoke on the WSM

2 BB on at 9:15/225*. Outside temp was 43*

After an hour and 30 min rotated end to end and moved them where the previous rack had layed. Spritzed with dr.pepper and the temp was then holding at 245*

Spritzed 15 min later with Dp. Temp was then at 240*

Spritzed with Dp 15 min later. Temp was still holing at 235*

Spritzed with Dp 30min later. Temp had dropped to about 195*. Prepping chicken thighs. Oops!

Spritzed 15 min later with Dp. Temp was holding at 240*.

15 min later removed from smoker. Took inside to wrap in foil with tiger sauce, brown sugar, honey, and parkay. Outside temp was 57*.

Ribs were put back on smoker at 12:25 along with thighs. Both were on the top rack. Ribs were meat side down. Threw one more fist sized chunk of hickory on for the chicken. Smoker was at 225*Rewarded myself with a Crown and coke! Wind was about 25 mph at this time.

Maintained a steady temp of 225* for the next 2 hours and 30 min. After the first hour i flipped the ribs over so the bone side was down. Also added one more chunk of hickory.Followed by a couple refills of Crown and coke! :)

After the 2 hours I sauced the chicken and unwrapped the ribs. Chicken went for another 30 min. And the ribs went for their final hour. Also at the 2 hour mark I put on some potatoes and a package of chorizo bratwursts on the bottom rack. Temp was about 200*. Lit about 30 Kingsford briquettes and tossed them in to keep going.

Fire was really having trouble keeping up now. Will have to adjust amount for next time. Ribs still finished on time though.

Potatoes just went as far as the heat would take them. Approximately 45 min more from the initial hour they went. They came off the same time the chorizo links did. It all turned out great.

 

[jirodriguez]

Nice job! Great to see another hard working WSM.

Just a side note - don't bother spritzing more than 1x per hr., all you end up doing is adding time to your smoke. Every time you pull the lid you add 10 min. to your smoke, I no longer spritz at all - I just put the rub on, get the smoker up to temp, put on the meat, and leave it alone! Trust your WSM, it will do it's job with very little input from you.

Also for cold and windy conditions I highly recommend buying a 6 ft. x 8 ft. welding blanket and some large spring clamps (look like giant clothes pins). You can wrap the welding blanket around your WSM and use the clamps to secure it, just leave the area around the exhaust vent clear. This will allow you to run your WSM with much greater efficiency in cold windy weather - and use a lot less fuel.

 

[hambone1950]

Awesome looking spread , brother. Love the WSM. :grilling_smilie:

 

[pgsmoker64]

Nice job! Great to see another hard working WSM.

Just a side note - don't bother spritzing more than 1x per hr., all you end up doing is adding time to your smoke. Every time you pull the lid you add 10 min. to your smoke, I no longer spritz at all - I just put the rub on, get the smoker up to temp, put on the meat, and leave it alone! Trust your WSM, it will do it's job with very little input from you.

Also for cold and windy conditions I highly recommend buying a 6 ft. x 8 ft. welding blanket and some large spring clamps (look like giant clothes pins). You can wrap the welding blanket around your WSM and use the clamps to secure it, just leave the area around the exhaust vent clear. This will allow you to run your WSM with much greater efficiency in cold windy weather - and use a lot less fuel.

X2 ....  Exactly my thoughts.  

Beautiful spread though!!

Nice job.

Bill