So I got a new WSM 18.5 and had a chance to finally use it this past weekend.

I made the BRITU rub and followed the recipe except I used cherry and 1 piece of hickory.

I went with the "standard" fire method which I will say I was not too happy with. It took way to long to try and bring the temp down to within range...

I also cooked the Beer Can Chicken Recipe on this site right beside the ribs.

The temp seemed to fluctuate vastly and had to be tended to the entire 4hours I was cooking (something I really don't want to have to do in the future)

This ribs came out ok, a bit dry and not juicy....I think this might be because i was running a hood temp of 240-250 for the majority of the time.

Would running a lower hood temp around 225 give better juicier results?

The chicken came out well with a good flavor but was a bit on the dry side as well. Again I think due to higher cooking temp.

Will the smoker ever provide a more consistent cooking temp with out the need constant monitoring?

I would post pic's of the ribs but cant figure out how.

Tim, let me first say... welcome to the board!

As for your cook, I would recommend reading up on the "minion method" of starting. I use it for virtually everything but my high heat (350F+) cooks. The WSM can hold temps like a champ. The first few cooks you'll run a bit hot, but really I think your problem was starting with too much lit charcoal and having to fight the yo-yo with your vents.

Honestly, you can make great BBQ cooking at 225 right up to 350. The more you fuss, the less you'll enjoy the experience. The temps you quoted seem perfectly fine for cooking ribs. I would recommend that you only use time as a guideline for the meat being done. Anyone who uses a watch as their sole guide is going to have issues. You can use a "probe" or the "bend" test to see if ribs are done. I've had some racks of Back Ribs done in under 5 hours and others that took almost 6. But that's why I don't use a watch. My meat isn't consistent in weight or density, so why would a clock be accurate in cook time?

As for chicken. I tend to cook all mine at 350+. I like crisp skin, and at 225-250, the skin is like rubber. Also chicken doesn't really have any fat to "render" like ribs or butts do. There's not a lot of benefit (I have found) to cooking chicken low and slow. To me it just gives the bird more time to dry out.

Scooter

Thanks for the response. During the cooking process I knew I should have gone with the minion method... just reading about how it works made more sense with what I was wanting to cook. And allot less vent finesse to get the desired consistent temp.

As far as my fuel... I did as the BRITU recipe called for 1 full weber chimney lit...with 1 full non lit dumped on top... I also used Kinsford original charcoal.

Is it safe to assume that after the first few cooks I should be getting a more even consistent cooking temp?

quote:

Originally posted by Tim Miller:
During the cooking process I knew I should have gone with the minion method... just reading about how it works made more sense with what I was wanting to cook. And allot less vent finesse to get the desired consistent temp.

Tim,

My first rib cook on the WSM was with the BRITU technique...it was the last time I ever lit the bullet via any method other than minion. I had very similar results to yours and wasn't too happy with them. Minion is amazing. The cooker will find its temp and stick there for hours. Opening or closing the bottom vents will raise or lower that "sticking point".

As for beer can chicken (BCC), I'm not a fan. It's just my opinion and others will certainly disagree but it is more trouble than it's worth. I prefer to butterfly them and 99% of the time do them on the Performer because I can get much higher temps. Just as moist, just as flavorful and easier to deal with. Again, just my opinion...I have a good friend that has a WSM and swears by BCC. We have it all the time at his house (when he's cooking )

Welcome to the board and your new addiction!

were the ribs dry and tough or dry and stringy? If the former, they were undercooked. If the latter, overcooked.

250 is a perfect temperature to cook ribs. So is 300, so is 220. Like all BBQ besides poultry and lean beef it's simply a matter of catching the meat within the "window" of when it's tender to your liking, rather than to some arbitrary measure of time or temperature, like Scooter wrote above.

I'm with Don on the BCC method. I've tried it twice and was underwhelmed both times. I think cranking your WSM (i.e. 2 chimneys of lit charcoal and offset lid) with chicken pieces or spatchcocked whole bird is really the way to go. with this method, my (thoroughly gunk-sealed) WSM runs at 375 for about 1.5 hours then settles in to 330 or so. This produces crispy chicken skin that is delicious, and the meat is just as moist as a low-and-slow preparation.

Welcome to the boards. This place will shorten your learning curve considerably; there's a wealth of knowledge and many BBQ Gurus here.

With a full chimney of lit, there's little wonder you had issues. I know its what the instructions say, and I guess if you use water in the pan then you probably would just have to give it 30 min or so at 50% vents to have it stabilize. Really that's the key. Don't fidget too much with the vents or you will be up all night chasing it. (unless you enjoy that)

I run with a Clay saucer (see mod section) so for my minion cooks I generally only need 14-20 fully lit briqs to start (dependant on outside temps). You will learn to love the minion.. makes life a million times easier.

As for chicken. Recently I've fallen for the Roadside chicken recipe! Great flavor and a LOT of fun to cook. I tend to use a heaping chimney of lit on a bed of lump. I put on the midsection without the lid for 15 min and let it get roaring hot (350-400). I cook without the pan (over coals) on the low rack. I've even done this with just split birds. Works great.

Definitely agree with cooking the chicken at high temp... but had to try the smoker out to see...

The ribs where not stringy at all just a bit tuff/dry.

I will most likely be cooking smaller portions as it is usually just for me and the wife.

I am assuming maybe half a charcoal ring unlit with maybe 20 lit charcoals on top with select pieces of smoke wood would be good?


I am use to using my LP Gas Jennair grill so smoking is very new to me...

I live in FL so I deal with mostly warmer humid outside temps.

What is this Roadside Chicken Recipe?

quote:

Originally posted by Tim Miller:

What is this Roadside Chicken Recipe?

That would be right here:
http://tvwbb.infopop.cc/eve/fo...0069052/m/9740028563

quote:

Originally posted by Tim M in FL:

I live in FL so I deal with mostly warmer humid outside temps.

I just changed the water in my hot tub and it's about 50 F outside.... I hate you!! haha

With the wide swing in temps I've found it does make a difference how much you start with. Also especially in southern climates, you will want to watch the direct sunlight too. When your cooker moves in or out of full sun it can sway the temps quite a bit... especially if you are cooking on a black ashphalt driveway

I'll trade you any day to live in a state where there are actual "seasons".

Luckily i have a screened in covered patio so my smoker and grill are away from direct sunlight.

I think I might try some smoked salmon this weekend and implement the minion fire method.