First smoke in the mini-WSM

Discussion in 'Pork' started by eppo, May 12, 2012.

  1. eppo

    eppo Meat Mopper

    Today I smoked some baby backs in the mini-wsm I just put together.
    Had a feW issues at the beginning, forgot to put the terracotta saucer in, but at that time I was at stable temp, took the top off, out the saucer in, waited a bit, then the temps were low. Opened the vent and then the temps climed too high...
    Was hard getting them back down, but when I did, I had no smoke. Got a little smoke later on, but just wanted to get the ribs done.
    After that though, temps were rock solid, til the last hour when I had to shake the ash loose.
    Ribs came put awesome though, hopefully get a better smoke ring next time, when I hopefully get started without any issues.
    Loving this smoker so far.

    Sent from my SCH-I500 using Tapatalk 2
  2. austinl

    austinl Smoking Fanatic

    New smokers can take some getting used to but hey that's what makes it a hobby right?  I had one of those revival moments on todays session that took me back to the beginning and reminded me why I enjoy this.  I decided to use hickory on a pork shoulder and a chicken however I had gotten so comfortable with how pecan burns (my go-to wood) I spent half the morning fighting a hickory-inferno!  At the end of it when I got it under control it reminded me of what I found so intriguing about barbecuing.
  3. eppo

    eppo Meat Mopper

    I'm going to try to smoke once a week to get the hang of it.
    Maybe a fatty in my future.
    Anyone try making a mac n cheese fatty?

    Sent from my SCH-I500 using Tapatalk 2
  4. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Well done, eppo!

    I've done ribs and ABTs and a chicken in my mini-WSM. I haven't quite got the hang of temp control well enough yet to trust myself doing anything from cheese to fish to brisket to chicken, but, like you, I'm working on it one smoke at a time. Each gets a little better each time.
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    AWESOME looking ribs! The mini wsm is just a blast. Try a spatchcocked chicken with the terra cotta saucer left out for higher temps and take the chicken to 160˚ then rest in foil for 20 minutes. It'll be the best bird you ever ate.
  6. michael ark

    michael ark Master of the Pit

    Looks great! Hickory and ash was grand maws baking wood they burn hotter than other woods you find local.:yahoo:
    Last edited: May 14, 2012
  7. The ribs looks good! Nice job.
  8. austinl

    austinl Smoking Fanatic

    Yes I much prefer pecan and oak; both are local in my area.
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Ribs look Perfect!...JJ
  10. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    nice job on the ribs [​IMG]

Share This Page