De-Virgining a WSM (pron)
My son bought himself a 22.5 WSM. We seasoned it Friday night and cooked some spares Saturday. I was very impressed with WSM and especially the steady temp using the minion method.
Thin blue smoke. http://i282.photobucket.com/albums/k...ps47f4a343.jpg http://i282.photobucket.com/albums/k...psb6943dcf.jpg http://i282.photobucket.com/albums/k...ps34a6da42.jpg |
Those look great.
|
Another virgin bites the dust.......now let the good times roll.
Those ribs look great......:clap2: Brad |
Looks fargin great! 1 rack please! :hungry:
|
I believe the proper term would be Devirginize..... as in a action happening only once. LOL.
|
Once you go WSM you never go back... So I've heard!!!
|
Those look awesome. Very nice smoke ring - almost all the way through the meat in some places!
Alex |
Awesome looking ribs, You sure that WSM was a virgin? Lol!
|
Looks like ya got a good one! Already knows ribs...what's next?
|
Now that you busted the cherry on a great lookin cook let's get some more pron.
|
That's the way to let it know who's the boss at the first cook. Very nice.
|
Nice ribs! :clap:
|
Love mine too. They put out some good que.
|
Those look great! No wrapping?
|
Thanks Mike. No wrapping, and I was very pleased with the way they came out.
SC |
All times are GMT -5. The time now is 04:18 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.