British BBQ Society Forums

Hi all,

Just wanted to pop on and introduce my self...finally got my wsm after months and months of research and waiting and saving pennies!

Did my first smoke today - 4 reasonably small racks of ribs. Followed a kind of 2.5-2-1 method; I just made up a rub of what I had in the cupboard - paprika, cayenne, chilli pepper, granulated sugar, salt, black pepper, garlic granules, onion powder...no idea of measurements, I just whacked it all together till it looked about right!

Got the smoker chugging away at a pretty steady 225(ish), and popped on some apple wood chips - couldn't find any chunks locally.

All in all, I am pretty happy with the results...they tastes really good and the meat just came away from the bone. Strange thing...225/250 seemed to be the hottest I could get the smoker - I had all vents open 100% and a waterpan full of hot water...not sure why I couldn't get the temp up any higher - didn't want to on this occasion, of course, but not sure why I didn't have to close any vents?

Anyway...looking forward to experimenting!!! Thanks guys, have found the forum really useful over the last few weeks building up info and research for today!

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Mark

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Can't see the pictures but sure it looks good. The water in the smoker will have a large effect on the maximum temperature it can achieve, the heat sink effect will limit you to around 275, depending on the accuracy of your dome thermometer you may have hit that limit. This is part of the reason people stop using water and use a clay saucer instead, it allows you to achieve higher temperatures and is more stable as you don't have to account for the evaporation effect of the water, give it a try, most people never go back to water

As above. You were probably higher than 225-250 as the dome thermometer is always out by around 30-50 degrees according to people who own the wsm. So you were probably running hotter than you think. That's why people buy thermometers to measure the temp at the grate.

Ribs look good for a first attempt though. I always try to cook at 275 as that seems like the best temp for me. Unless its chicken then I go hotter!

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Looks like a nice smoke ring there!

Man they look good, I have to agree with Tyrone1Wils my thermometer is out by 30f,

With all 3 of my vent open I had it up to 300f using my maverick thermometer.


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Thanks for the advice chaps...I going to invest in an ET-732 and see what is really going on in there, temperature-wise. As far as the clay saucer method goes...do you reckon I should be using a clay saucer at all times, or just when I am looking for a higher temp - ie roasting poultry or what have you? Think I might swing by the garden centre and pick up a clay saucer before next weekend...

I had a question and I wonder if anyone can give me some advice...when I use my chimney starter with Big K briquettes (all I could get my grubby little hands on)...the smoke they gave off whilst lighting was horrific - I am worried about smoking out the neighbours. Is there a way to avoid the intense 15 minutes of smoke? Would lump create less smoke? Thanks guys!!

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I had the same problem, I stopped using paper under my chimney starter as the the smoke was doing next doors head in

I use weber brown cubes, place 3 or 4 under the starter to cut down the smoke.

Never used big k briquettes only there lump and heatbeads the smoke is minimal.


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You should have seen the smoke last week when coming back from a survival day I lit my bbq with a fire steel, birch bark and some dried sweet potato skins. Smoke on that was horrific. Billows and plumes of thick smoke.

alithehat wrote:Thanks for the advice chaps...I going to invest in an ET-732 and see what is really going on in there, temperature-wise. As far as the clay saucer method goes...do you reckon I should be using a clay saucer at all times, or just when I am looking for a higher temp - ie roasting poultry or what have you? Think I might swing by the garden centre and pick up a clay saucer before next weekend...

I had a question and I wonder if anyone can give me some advice...when I use my chimney starter with Big K briquettes (all I could get my grubby little hands on)...the smoke they gave off whilst lighting was horrific - I am worried about smoking out the neighbours. Is there a way to avoid the intense 15 minutes of smoke? Would lump create less smoke? Thanks guys!!

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I used mine on all cooks.

Minty - quick one. How long a burn are you getting from your heatbeads? And do you (dare I say it) use the minion method/snake method with them? Despite forecast of rain sun is shining in Yorkshire, desperate to get a pork shoulder on the go! Planning an overnight cook, and looking for some way to get a solid 8 hour burn at (or around) 225 from one lot of fuel? Realistic? Or am I dreaming?!? Thanks mate - and to anyone else that has experience of the best way to tackle this job! Cheers

Mark

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