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Hass
10-13-2015, 08:01 AM
Hi everyone. I joined this forum a couple of months back. I'd had the itch to learn how to smoke for a while and finally decided to give it a shot. Before diving in, I read a ton hear and read a ton elsewhere pertaining to what smoker would be best for me along with how to smoke what I wanted to smoke. After some thought I decided to go with a 22 WSM. Last week I found one on Craigslist barely used for $300, so I snatched it up. This weekend I used it for the first time; smoked a brisket flat, ribs, and wings. I just wanted to thank everyone here for all of the information you've made available to us noobs. My family loved everything I made, and I assume it'll only get better with practice.

DUBBAGA
10-13-2015, 08:11 AM
Well done!

Ribs look moist, and good smoke ring on the brisket - wish my first smoke went as nicely

aawa
10-13-2015, 08:19 AM
Great looking first cook! I wish my first time smoking those things turned out looking that good!

Welcome to the passion/obsession that is bbq. Things to do to make your bbq better.

Notes - Keep a text file or a notebook and write down factors in your cook. Rub used, wood used, temperature cooked at, wrap or unwrap, raining or not raining, how windy it was etc. This will help you better your technique.

Experiment - Cook at different temperatures, use different rubs, cook using foil/butcher paper/unwrapped. Look through your notes from the experiments and see what you like best. That way you are creating your own style of bbq!

qman
10-13-2015, 08:22 AM
Definitely off to a good start. Everything look great. Congratulations of the Craiglist find. The Wsm will serve you well.
Welcome to the Brethren.

MisterChrister
10-13-2015, 08:24 AM
Welcome to the addiction! You're off to one heckuva start!

daninnewjersey
10-13-2015, 08:27 AM
You'll end up using that WSM a LOT more than you think you will.

code3rrt
10-13-2015, 08:29 AM
Welcome aboard! And you're off to a running start, that all looks fantastic!

KC

SmokinJohn
10-13-2015, 08:35 AM
Niiiice!

Ron_L
10-13-2015, 08:40 AM
Congrats on the new toy! The food looks great!

Dr. Trout Bum
10-13-2015, 08:41 AM
Food looks great!

Foxdog01
10-13-2015, 08:51 AM
Wow! Good job!

MAB52
10-13-2015, 09:06 AM
Beeeautiful. Nice job. Congrats on the WSM, and thanks for sharing. :clap2:

Bludawg
10-13-2015, 09:12 AM
Well done, just think the more you cook the better you get.

Smoke on Badger Mountain
10-13-2015, 09:29 AM
Looks good from here! Nice job.

PatAttack
10-13-2015, 09:52 AM
Welocme to the addiction and the family!!

cholloway
10-13-2015, 10:55 AM
Do a spatchcock chicken. Amazingly easy and very tasty!

cowgirl
10-13-2015, 12:47 PM
Great job! It looks delicious!

Yan can Cook
10-13-2015, 02:22 PM
Nice looking wings!

VoodoChild
10-13-2015, 03:08 PM
:clap2:
Good for you ! Looks good. great on finding a WSM great cooker ....This is where I learned as well I only had a Weber kettle and with all the great people and info here I learned pretty quick.....there is some really great cooks here and this by far the Nicest Group and best resource available (IMHO ! ):thumb:

itschris
10-13-2015, 04:01 PM
Great job. My first several attempts were horrible. I could not for the life of me figure out my offset and I produced BBQ that my neighbors dog walked away from.

Great choice for a first rig.

Q Junkie
10-13-2015, 04:56 PM
Food looks really tasty. Off to a good start. Buckle up and enjoy the ride cuz there is no
stopping it now!

landarc
10-13-2015, 05:10 PM
That's a fine looking start you have there.

BigBobBQ
10-13-2015, 08:52 PM
congrats, those ribs look like they turned out great.

Hass
10-14-2015, 08:45 AM
Thanks for all of the kind words everyone, they are much appreciated!

I do have a question for those of you that have WSMs. I smoked the brisket and the ribs simultaneously (obv the brisket was on much longer). Typically how much charcoal should I have burned through? I fired up at 7am and shut her down around 6 and went through a 15 lb bag of charcoal and then had to add an extra chimney's-worth towards the end for the wings.

retired trucker
10-14-2015, 10:36 AM
Eleven hours on a 15 pound bag of charcoal (assume briquetts) is not bad for the amount of food you cooked. You obviously open the lid several times which will cause spikes in temp and therefore more burning of the fuel. Not that it is bad, but with all the food you cooked you had to open it up several times.

If you were only cooking the brisket, you would have used much less fuel more than likely. Good job on the cook, it all looks great!

Omar

SPRfree
10-14-2015, 11:19 AM
Great first cook...welcome aboard

Right on Q
10-14-2015, 03:20 PM
Thanks for all of the kind words everyone, they are much appreciated!

I do have a question for those of you that have WSMs. I smoked the brisket and the ribs simultaneously (obv the brisket was on much longer). Typically how much charcoal should I have burned through? I fired up at 7am and shut her down around 6 and went through a 15 lb bag of charcoal and then had to add an extra chimney's-worth towards the end for the wings.

That may be a tad high for a 11 hour cook but nothing to worry about. You will get better with time.

Do you know what temp you were cooking at? and whether it was dome temp or grate level temp? That makes a difference also.

Good looking first cook!

Hass
10-14-2015, 04:55 PM
That may be a tad high for a 11 hour cook but nothing to worry about. You will get better with time.

Do you know what temp you were cooking at? and whether it was dome temp or grate level temp? That makes a difference also.

Good looking first cook!

I don't have a grate level temp, so I tried to keep the dome temp at 265-270 because from what I read the grate would be 15-20 degrees cooler than the dome.

bbqwizard
10-14-2015, 09:19 PM
Congrats and welcome!

kevinb67
10-14-2015, 09:54 PM
Looks great. I need to just jump in and do some wings. Need a good plan for wings that I like so I am still looking.

K

BBQLuver
10-14-2015, 10:42 PM
Great looking first cook! I wish my first time smoking those things turned out looking that good!



Amen to that! Let's just say my first attempt at pulled pork was really more of a pullllllllllllllllllllllllllllllllllllllllllllllle d pork :mad2:

Keep with it and welcome to your new addiction