1st month with WSM 22.5 heavy pron

Hey Guys/Gals,

Been doing so much reading here since Xmas when my WSM was on backorder. Been pretty much smoking every weekend since it came in.

Started with Spare ribs, then some BC Chicken, more ribs, then a Turkey. Last night into this early am was some ribs and my first Boston Butt. the butt came out awesome at 10.5 hrs on a 4lb piece of meat.

For the ribs I've been using mostly a Rub from Cue Culture(did one rack with sauce to finish). I ran out of the rub last night so I whipped up one of the Brown Sugar rubs I found on here and used that with Mustard on the Butt.

So far the WSM has performed well with temp in the 240-250 range for ribs and the butt, the chicken and turkey I did at 325 and it held well there too. Most smokes using a mix of apple and cherry although the first smoke was with hickory and it was strong.

Wanted to say thanks for the info!

Anyways here's some pron for ya'll.

Tom

Been using Kingsford Blue in the Minion method for all smokes.

I think I've gained 10lbs...Haha

:mrgreen:

So far the Pulled Pork is the family favorite. I'm lucky to have a wife and 3 kids who like BBQ'd food. Wife says I'm going to make her fat lmao.

Should be a great summer. I hope temp is as easy to control in the warmer weather.lol The warmest temp I've cooked in was 30 degrees or so.

I took the butt off the smoker at 6:30 this am to go in the cooler. Long night.

Freddy j said:

Nice cooks neighbor! Open that vent on your dome 100% and leave it there throughout your cook (use just the bottom vents to control temp) It will give you a cleaner burn and give your food the smoke "flavor" without the dirty "soot" color your getting.

Click to expand...

Most of the time it's open 100% but I think the door is leaky so I get spikes when I open the smoker to foil or take temp readings so I have to close down the vents to bring temps down.

I need a remote temp probe.