Just Finished Putting My New 18.5 WSM together

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Thanks fellas!  Smoke's on… got 3 baby backs and one side rib on.  For my first smoke, I'm following the process and recipe for 3-2-1 ribs from Jeff's book, to the letter… put a big batch of Big Bald BBQ Rub together for them and future use.

I seasoned my WSM yesterday, and today, I am highly impressed with how this thing holds steady at 225 to 250 for long periods.  I did NOT peek once at the ribs during the first 3 hour smoke (can't believe I accomplished this), and I just transferred them to the foil and popped them back on for another 2 hours.  The temp shot to just over 300 'cause I let fresh air in, but I hear not to panic, just wait 20mins to make sure she stabilizes back to the 225-250 range.

I will put up a full report in the Pork forum when I am done.

Cheers!
 
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