Discussion in 'Pork' started by mkriet, May 7, 2016.

  1. mkriet

    mkriet Smoking Fanatic

    Taking my new WSM 18.5 on its maiden voyage. Threw two slabs of baby backs on the smoker to make my mom a nice mother's day dinner. I threw the ribs on at 1:30 and I've been cruising at 250 since then. I can't say enough about this WSM. It is performing like a champ. I don't think I'll ever go back. QView to come
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sounds great, looking forward to the Qview!

  3. mkriet

    mkriet Smoking Fanatic

    So I put the rub on these ribs last night, and let them sit in the fridge wrapped in saran wrap.  The ribs went on today around 1:30-1:45, and they came off around 6:10.  We were waiting for the derby to be done before eating, and after awhile we didn't think it was ever going to run, so we just went ahead and ate.  I'm glad we did, because these ribs turned out great.  

    I did not foil at all on this cook.  Just threw them on, grabbed a beer, sat back and relaxed.  Just smoked the whole time, and put some sauce on about an hour before I pulled them.  No need to add sauce at the table, and everyone at the table loved them.  

    I'm not going to lie, using the WSM almost seems like cheating because it is soooooooo easy to use.  If any one out there is thinking of getting a new smoker, go with this one.  I cooked 2 full racks on the top cooking rack.  If someone were to use a rib rack you could easily fit 5-6 racks of ribs on this thing when using both levels.  I was even amazed when I opened the thing up.  I looked at the charcoal and half of it was still unlit, and 3 of the 4 wood chunks I put in were about half burnt (BTW I used the Minion Method).  This thing is super efficient on fuel, and can go at the same temp for hours.  I am thoroughly impressed with this smoker, and it is well worth the money.  Only thing I will say is the temp gauge didn't read the same temp that my maverick did, but that seems to be the case with almost all the smokers out there.  Anyways, enough of the rambling, here's the QView and the Thin Blue Smoke..........

    mike5051 likes this.
  4. joe black

    joe black Master of the Pit OTBS Member

    Awesome looking rib cook. The color, finish, moisture and tenderness look great. I'm glad that you like your WSM. Be careful rubbing ribs the night before, they can turn a little hammy tasting.

    I'll bet your Mom really enjoyed those chunks of meat. Good job, Joe. Thumbs Up
  5. tropics

    tropics Smoking Guru SMF Premier Member

    Nice job on the ribs,I have the 18.5" and just bought a BBQ Guru for it.

  6. mkriet

    mkriet Smoking Fanatic

    Just curious, how hot will the wsm get? Was thinking about making chicken tonight
  7. tropics

    tropics Smoking Guru SMF Premier Member

    I am new to using it and was able to bring it up to 350* + and take it back down to 275* that was working with the vents. 

  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The ribs look fantastic!

    Nice job!

  9. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice job on the ribs!  [​IMG]   

    I use the minion method and with all the vents wide open, my WSM stays between 325 and 350.  Once it's smoked to perfection, I take the middle section off and place the grate over the coals and crisp up the skin over direct heat.

  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice ribs! As mentioned your WSM can get plenty hot for smoking chicken. If you remove the water pan you can get temps higher than 400.

    Make sure and dry the chicken skin. Best method is to air dry overnight in the fridge uncovered. If you don't have enough time to dry the skin use a hair dryer on low right before putting it on the smoker. I'd spatchcock the bird too. It helps the bird cook evenly.

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