Thread: New WSM Smoker
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Old 01-10-2013, 11:12 AM   #9
is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO

I pretty much agree with what has been said, except for no water in pan. I like to use water when I cook ribs. Don't need it with butt, brisket, or chicken but I think the additional moisture helps keep the ribs from drying out, especially if you don't foil.

I use Royal Oak lump and a full ring will last for hours. Depends on cooking temperature and ambient temperature and wind. I don't mind a little overrun on the temp going up since it will fall pretty quick with several slabs of cold ribs hitting the grate.
Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo.
Cayman1 is offline   Reply With Quote