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Well, got the WSM working fine again (dirty probe). Did some ribs today.
Mesquite, membrane on, 3-2-1 method, some rub into the wrap.
These are absolutely excellent.
Back ribs, membrane off
Olive oil
Smoked Sri-Lankan curry powder
Pink Himalayan salt
Cherry chips in a smoker tube (didn't work out very well, need an updated approach to this)
2 hours smoke at 250F
2 hours wrap at 250F
1 hour unwrap at 250F
Not bad.
Well, bought a pork shoulder. Put it on the rotisserie on my Napoleon. Next time I'll take the bone out and truss it up tight so that it's even. Basted it with some Diana's Honey Garlic BBQ Sauce, every 15 minutes for the last hour. It turned out pretty good, for a cheap piece of meat.
I've not been able to achieve proper temperatures with my >10 y/o WSM 18". I've used chunk and briquettes (last night) and it just doesn't want to come up to temp. Minion method, all vents open, cleaned WSM.
Anybody got any ideas?
Cheers
Hi folks. Rich here.
I got a Brinkmann, but she's being sold. I need to post here about that unit.
I also have a WSM 18. Great unit, got a bit hot yesterday though at about 300'F.
Cheers