oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 09-30-2013, 12:45 PM   #1
Stxhunter
Got Wood.
 
Join Date: 09-25-13
Location: Fort Worth, tx
Default New WSM - First smoke

Just got a new WSM smoker 22.5". I've used a bradley smoker for the past 3-4yrs with decent results, but never really had the flavor I was looking for. I switched to this WSM last week and was very impressed to say the least. I was able to keep the temps in the 230 F range for the entire smoke with less hassle than what I was expecting. I smoked with hickory which produced a very nice smoke flavor, something I hadn't really tasted on the bradley despite my best efforts. I used the 3-2-1 method on these ribs with a rub I mixed up. The results were the best spare ribs I've ever made and possibly the best I've eaten anywhere. At $1.49 per lb at the grocery store I think I'm guna be putting some in the freezer for future smokes.

Stxhunter is offline   Reply With Quote


Old 09-30-2013, 12:48 PM   #2
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Denton, TX
Default

Looks like you have this thing down pat!
__________________
***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Old 09-30-2013, 01:03 PM   #3
Thermal Mass
is one Smokin' Farker

 
Join Date: 02-05-13
Location: Jackson, WI
Default

That is a beautiful thing right there, congrats on you're success!

BTW, Welcome looking forward to more!!
__________________
42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO!!
My Build:
http://www.bbq-brethren.com/forum/sh...d.php?t=153650

"When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
Thermal Mass is offline   Reply With Quote


Old 09-30-2013, 01:03 PM   #4
NickTheGreat
is One Chatty Farker
 
NickTheGreat's Avatar
 
Join Date: 05-08-12
Location: Iowa
Default

WSM FTW!
__________________
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating)
NickTheGreat is offline   Reply With Quote


Old 09-30-2013, 01:06 PM   #5
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

The ribs look good! If you have a Foodsaver or similar you can vacuum seal whole racks, freeze and then reheat in boiling water.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Chicago Area Summer Gathering Planning is under way!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote


Old 09-30-2013, 02:49 PM   #6
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

Nice work.
sliding_billy is offline   Reply With Quote


Old 09-30-2013, 02:54 PM   #7
ITBFQ
is One Chatty Farker

 
ITBFQ's Avatar
 
Join Date: 09-17-12
Location: Oswego, IL
Default

Looks like you nailed it!
__________________
- Matt

Hatfield and McCoy Barbecue - Co-Pitmaster
Illinois This Butt's for 'Que - Pitmaster

KCBS CBJ; 18.5" WSM; UDS; DigiQ DX2; CharBroil Gasser; Maverick; OTS; etc.

We're (kinda) famous!
ITBFQ is online now   Reply With Quote


Old 09-30-2013, 03:03 PM   #8
Diesel Dave
Babbling Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Default

Looks real good
__________________
IMBAS Certified MOINK baller
WWGALD

Michigan Custom Que "Serving those that have served us"

][][][%er

There is NO Secret Squirrel Society
Diesel Dave is offline   Reply With Quote


Old 09-30-2013, 04:47 PM   #9
Toast
somebody shut me the fark up.

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Default

The more you use your new rig, the better it will hold rock solid temps as the gunk builds up.

Great looking first cook! Congratulations.
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen, Party Q

Toast is online now   Reply With Quote


Old 09-30-2013, 05:03 PM   #10
Stxhunter
Got Wood.
 
Join Date: 09-25-13
Location: Fort Worth, tx
Default

Quote:
Originally Posted by Ron_L View Post
The ribs look good! If you have a Foodsaver or similar you can vacuum seal whole racks, freeze and then reheat in boiling water.
Hadn't thought about using the food saver like that! Great idea!
Stxhunter is offline   Reply With Quote


Old 09-30-2013, 05:51 PM   #11
charrederhead
is Blowin Smoke!
 
Join Date: 06-29-12
Location: Thomaston, CT
Default

Nice ribs and great price! I'd fill the freezer at that price.

The WSM is great for both the lazy AND busy smoker. (not that any Brethren are lazy ).
__________________
hopelessly, helplessly, happily addicted to a shipload of Webers
charrederhead is offline   Reply With Quote


Old 09-30-2013, 06:30 PM   #12
medic53
Got Wood.
 
Join Date: 11-06-11
Location: Pratt, KS
Default

Quote:
Originally Posted by Ron_L View Post
The ribs look good! If you have a Foodsaver or similar you can vacuum seal whole racks, freeze and then reheat in boiling water.
Agree! I was skeptical before trying this, but it is amazing how great the leftovers taste!
Good looking ribs!
medic53 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 07:02 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, 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.