My first 2 attemps at smoking..

[soon2bsleeved]

Hey All,

Well I am new here and new to smoking..

I purchased a WSM 18 and also started to read "Low and Slow by Gary Wiviott.. I also took the 5 step course offered here by Jeff..

Well I started with the 1st recipe in the Low & Slow book and it was ok,. The chicken had a good taste (smoke) and was juicy.. My family liked it and no one got sick.. (successful cook)..lol.. The cook time was about 2hrs at 250/275.

I used Coal Porter natural lump charcoal which I bought with the WSM for $10 a bag and Hickory wood chunks..

I also recently did Spare Ribs from Costco.. I used "Jeff's RUB & Sauce" which by the way are great..

This is where I had some major temperature issues. There were some periods during the cook that the temps where up over 350 degrees. I adjusted the vents to prevent airflow so the temps would drop. That worked but they would spike up again, the water bowl was filled up to about 1 inch from the top and at some points the water was boiling to where I started to almost panic. I also did the unspeakable, I removed the top cover so the temp would drop. I used my oven thermometer and the cooker thermometer as I had nothing else.

I removed them after about 5hrs.. So I am not sure where I went wrong..

Should I have trimmed the the RIBS a bit more?

Did I use to much RUB which created this excessive bark on the outside?

I know the heat was an issue but what do you do when temps start to run high?

I am not giving up just yet but I definitely want to do this right next time out..

Any feed back positive or negative would be helpful..

Thanks

Jim C.

 

[bama bbq]

Glad to hear you're not giving up. Given your WSM is new/unseasoned, it is not unusual for temps to run high for the first few cooks until the "gunk" gets built up inside.  Once properly seasoned you will be able to maintain lower, steadier temps by using the lower vents.  If you did not season it per the wisdom of Harry Soo I recommend it.

Should I have trimmed the the RIBS a bit more?  I think your ribs were trimmed just fine.

Did I use to much RUB which created this excessive bark on the outside?  You'll learn what you like.  I like a lighter dusting but some like a thicker coating.

I know the heat was an issue but what do you do when temps start to run high?  Shut the vents to extinguish the fire.  Open one vent to about 10 - 25% and see where you're at, if too low open a second vent to about 10- 25%, etc etc.  You'll learn over time what your smoker set up is for a particular temp.

 

[smokinhusker]

Outstanding that you aren't willing to give up!!! The food looks great. 

For spareribs I follow my modified version of 3-2-1. Smoke for 3 hrs, foil with some liquid for 2 hrs in the smoker and finish un foiled for the last hour. The foiling will cut down on the bark and braise them. The last hour un foiled will re-firm them up a bit and if you like you can add some glaze or sauce during this time.

 

[alblancher]

How large a fire did you build in the smoker?  You may try starting a fire and letting it burn down a bit until the temps settle.  When I  have temp issues I normally find that I am using too much fuel.  It takes a lot of fuel to boil a full water pan.  it takes time and sticking with it is well worth the effort.  Soon you'll understand the smoker better and it will be a lot easier.    Good luck and thanks for the Qview!    You may consider filling the water pan with clean damp sand.  The sand will act as a damper to absorb and the release the heat, helping to stabilize the temps.