Maiden voyage of the WSM - SUCCESS! and pron, of course

We have some friends down visiting from St.Looie, so I made a trip to Sam's and the market last week and bought some stuff to cook. To wit: 3 slabs of loin backs, a 7# butt, some whappaleenos, cream cheese with pineapple, and some accoutrements.

The thermo came in and I installed it on the WSM and waited for a non rainy day, which was today.

Last night I prepped the ribs and butt with my own pork rub and in the reefer overnight.


This morning at the crack of 8:30 I dumped a 9# bag of coal in the pan, put 15 briqs in the chimney and fired it up. It hit 220 deg very quick, so I tossed in 2 chunks of hick'ry and put the butt on the bottom grill and the ribs on top, a little after 9:00.

While it smoked I made some ABT's and some Goink balls(Turkey meatballs and bacon), which I put on about 2:00 when I removed the ribs to foil, towel, and drop in the cooler.

At 3:00 and 160 deg I foiled the butt.
At around 5:00, the coal was gone, so I had to move the butt to the oven at 350 deg. I added some AJ when I did.
Put the horse ovaries in with the butt for 30 minutes.
The ribs, in foil, went in the oven to warm up at 5:30.

It all came out at 6:45 and everyone's in a food induced coma an hour later.

This little smoker is everything everyone says and more. I'm gonna really enjoy it.

I did learn that 9# of briqs will last about 8 hours.

Anyway, here's some pron,including my number one helper.


Chuck

PS, how do y'all put text in between the pics?

Brian in Maine said:

Excellent!! Now I want Q fore breakfast. Is that a 22 1/2" WSM?

Click to expand...

Thanks everyone for all the nice comments.

Brian: It's an 18-1/2 I found on CL for $125.
It was allowed to sit full of rain water and I had to de-rust it and clean it up, but it's in real good shape otherwise.

Once I get used to it I think it will turn out some real good Q.



Chuck

Bushwhacker: Thanks. My helper is Sally, our Silky Terrier. We had a Yorkie for 15 years, but he's gone now.


Chuck