I have so many questions

[nancdb]

Hello, I just tried using my new WSM smoker and I didn't have a lot of luck. I don't think I used enought charcoal. I was trying to cook some pork spareribs and a turkey breast. My fire just about went out and I need to finish in the oven as nothing was hot enough. I know that is bad, but I didn't know what else to do. When everything is on the two grates, there is no way that I could see to add more coals or wood chunks. There is no spce between the water pan and the edge of the smoker to put anything.

Also, I don't have a thermometer and don't have the foggiest as to how to use it if I did have one. Do I stick the thermometer in the meat or somehow poke it in the smoker to measure the temprature?

What is a baffle and what is it for?

As you can see, I don't know a thing about using a smoker and it was a pretty frustating day for me. Any suggestions would be helpful and I'll try and do better the next time.

What is the 3-2-1 cokking method and what types of meat is it good for?

All day long, I kept saying that this was exercise for my brain. I must be a genius by now, but still don't know anything.

You're probably going to get tired of hearing from me.

Actually, I'm a pretty good cook in other areas although you probably won't believe that.

Nancy

[chad]

One thing we have is PLENTY of answers -- sometimes too many for each question.

First: With the WSM and any bullet smoker you gotta lift the barrel off the firepan to add coals or wood. Bill and co. swear they get 4 plus hours on an initial fire so I'm guessing they load the coal ring with about a chimneys worth of charcoal and then light another chimney full -- when the lit charcoal is rocking and rolling pour the flaming coals over the unlit ones (al a Minion method) and put the smoker together.

At this point have the air vents at the bottom open and the one on top wide open - if you have a probe type thermometer stick the probe thru a small potato or onion and set it on the grill rack of your choice. Another option is to get a short stemmed analog fry thermometer or candy thermometer and stick the probe thru a small cork and then stick the stem and cork thru one of the top air holes.

Meanwhile let the cook chamber come up to about 250 and then adjust the lower air vents (leave the top one open!) until the temps stabilize somewhere between 225 and say 260 -- give or take -- for poultry and ribs 225-250 would be perfect.

At this point quickly open the lid, put your poultry on the bottom and ribs on the top rack. Sit back for about 3 hours!!

If you had another electronic probe thermometer ( I now have 6 but made do with 2 digital probe types and a couple of oven thermometers and Taylor instand reads for a long time) you could insert the probe into the poultry breast and monitor the internal temp without opening the lid.

Otherwise, at about 2 hours take a peek at the ribs - if the meat isn't pulling back a bit from the bone end just put the lid back on and go have another adult beverage. Babyback ribs will start pulling back at about 2 hours (assuming 225-250 temps) and spares at about 3 hours (these are all relative times - relative to the temps and how patient you are.).

Just keep the chamber temp in the target and be patient.

3-2-1 is a way of doing spare ribs -- 3 hours at 225-250 and when the meat starts pulling away from the end of the bone wrap the whole rack in foil - spray with the mob of your choice - and put back on the heat for about 2 hours - after two hours unwrapt he ribs and let the 'dry" a bit and sauce them up if you serve the '"wet" -- otherwise take them to the table and chow down.

Baby backs work about the same but the time is more like 2-2 and eat. They will overcook - dry out if too long with no foil, or just fall apart if too long in the foil.

Anyway, try again. Rome was not built in a day and 'queing food is NOT an exact science though many of us BS that we have the perfect technique!!

Hope this helps. I know everyone else will jump in with their $.02 worth so just be patient and read all the responses.

[The_Kapn]

Nancy,
All day long, I kept saying that this was exercise for my brain. I must be a genius by now, but still don't know anything.
You're probably going to get tired of hearing from me.
Don't ever give up!! That's not the way we do things here!
I will leave "smoker specific" questions to the guys who know your smoker.

3-2-1 is a method we use for ribs (and I use for Turkey Drumsticks). You cook the ribs in the smoker for 3 hours using your favorite rub/spray. During this period, they cook and suck up flavor. Then, you wrap the ribs in heavy duty foil and put them back in the cooker for about 2 hours. Give them a good dose of mop/spray/sauce as you wrap them. Then, remove the foil and cook one more hour to dry them out!
There are some variations, just want to keep it simple for now.
As to Thermometers, to measure actual temps at tray level, take a chunk of potato or onion about 2" and poke the themometer completly through it. The measuring area is the end of the probe. Sit the potatoe on a shelf to keep the probe off of the metal and in the air at actual cooking level.
To probe meat such as Boston Butt, Breasts, etc- just push the probe in. Keep it off the bone which willl read high or low. If you hit the bone, just pull it back a bit to get to meat!

Hang in there lady!!!!!!!!!!!!!!!
You will be Queing with the best before ya know it :lol:
TIM

[Solidkick]

What is a baffle and what is it for?


A baffle is a sort of heat deflector that is used in offset type smokers.
A WSM is a bullet type smoker, so the baffle would not apply.

I'm going to add a couple of websites that will help you with your WSM.

http://www.virtualweberbullet.com/tipsfaq.html

http://www.virtualweberbullet.com/cook.html

Hope this helps!

[kcquer]

nancdb,
You're probably going to get tired of hearing from me.

Keep the questions coming until you're ready to post pictures of the good Q then post those too.

[willkat98]

I agree with Solid.

The WSM is its own animal and there is a $hitload of info at the virtual weber bullet site.

[jminion]

Nancy
All of your questions on running a WSM are answered at
http://www.virtualweberbullet.com/
Fire control, the use and placement of therms are all answered on Chris's site.
You can add fuel a couple of ways but the easiest things is to start with a full firering. Try the second fire up method listed the Virtual Weber Bullet site and I think your fire control problems will be handled.
If you have more question please ask, be glad to help you.
Jim

[Solidkick]

I agree with Solid.


Oh, so we're back on a "first part" of my name basis again, huh? You was the one that started calling me "Mr. Kick". You just keep me so confused! Someone get me a Zanax!

[willkat98]

You just keep me so confused! Someone get me a Zanax!

Good one SK