New guy from Southern Maryland

[lethalkrs]

Hello,

For my 20th anniversary at work, when I got the gift catalog to choose from, I opted to go with the Weber Smokey Mountain 22.5"! It was the only thing in there I didn't already have something similar to and as a native KC boy, I love my BBQ!!

Put it together on Saturday and tossed in a couple racks of ribs on Sunday! All in all they turned out pretty good for my first attempt, but just a little over cooked! (I left to go do something and my wife finished them off, taking my timing instructions seriously, when it was obvious she could have pulled them off sooner!)

The one problem I had was keeping it in the right temp zone, I have a feeling I used WAY too much charcoal!! :D I had a hard time keeping it in the right range even with all the intake vents completely shut! It was still burning at 250+.

Going to have to try less charcoal next time!

Looking forward to learning some new tricks and experimenting with different foods!

Ken

 

[oldsmokerdude]

Welcome!! As you've already discovered, one of the great things about this "hobby" is you get to eat your mistakes and it still tastes good!!!

There are tons of WSM users here who can help you with temp control and all.

Again, welcome. We look forward to some pix of your next attempt!!

 

[SmokinVOLfan]

Welcome from East TN glad to have you join us! Tons of WSM users on here that can help you out.

 

[lethalkrs]

Welcome!!

Again, welcome. We look forward to some pix of your next attempt!!

Thanks!

Here's the result of my first attempt, as I said, a little overdone, but still tasted pretty darn good!

 

[gnarlykaw]

Welcome from St Louis MO.! whenever your using a fuel, it will always involve a learning curve! just keep tryin!

 

[drdon]

Big Florida welcome. See you got the bug already. Nice 1st cook.

 

[6GRILLZNTN]

Check into the minion method for your charcoal. BTW, Welcome from Middle TN!

 

[lethalkrs]

Check into the minion method for your charcoal. BTW, Welcome from Middle TN!

Thanks, just looked that up. I basically did that method, but think that I used too large a quantity of hot coals in the middle!

 

[6GRILLZNTN]

Thanks, just looked that up. I basically did that method, but think that I used too large a quantity of hot coals in the middle!

For low and slow, I usually use around 10 lit coals to start things off.

 

[yodelhawk]

Hello from Montana

 

[PorkBones]

Welcome! There are a lot of friendly, helpful people here with great info and advice. I've learned a great deal in my brief time here.

I agree with 5GRILLZNTN. 10 coals, if using briquettes, is a good start. My first cook, I dumped 1/2 a large chimney worth of charcoal in the fire box. It quickly hit 400+. I was expecting a temp of around 225-250. I thought "Hmm...How are you supposed to control this thing?" Ha! I learned that lesson quickly.

 

[JC in GB]

Welcome from Wisconsin.

 

[gmc2003]

Welcome to the site, glad to have ya join the fun. It may take a few smokes to seal your WSM up, but once it is your golden. I use the minion method also. All vents are fully open - then when I'm about 20 to 30 or so degrees from my target temp I close two bottom vents completely and close the third one down about 1/2 way. I'll check the temp again in about 15 to 20 minutes and make any necessary adjustments. It's easier to raise the temps then lower them. I also keep the top vent wide open.

Chris

 

[banderson7474]

Welcome to the club from Alabama!