Breaking in the new WSM

[Winz]

Every now and then, I actually purchase new Weber products just to make sure they stay in business    and to support local retailers. 
While I already have 14 and 18 inch smokers that I have built, I wanted a 22" to use for ribs and brisket - so I laid down some dollars for a brand new 22 WSM.   Feels so weird to actually register a new Weber grill!   Of course, days after I bought it, 2 of them showed up on craiglist for half price. 


For this cook, the new WSM gets the call:





I did some minor mods to enable ATC 2.0 to work with the new WSM:








Time to cook some ribs!  Six slabs of St Louis on the top grate.  Stubbs for fuel, cherry wood for smoke:





Made up some home made BBQ sauce.  As a tribute to my Idaho roots, I used this as one of the key ingredients:



After 3 hours, painted the ribs with sauce and foiled them:





For a little chef snack, I stuffed Kings Hawaiian roles with cheese and wrapped them in prosciutto.  Put them in the smoker for 45 minutes:








Fired up Bisbee with Lump, and did some twice baked potatoes on cedar planks:








The Payoff.  Huckleberry ribs, cedar potatoes, caesar salad, and watermelon.







Creme Brûlée for dessert:





Winz

[kettlebb]

Damn.


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[HoosierKettle]

Just when I started to think I could cook something...


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[cumminfourya]

Damn that looks very nice!!! Excellent work. I'm gonna have to figure out a way to do some twice baked potatoes like that, those look great.


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[Travis]

Nicely done!


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[tb80]

Wow!


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[mhiszem]

Those potatoes look delicious. I have been looking for recipes for my planks. Everything else looks amazing too. Are you willing to share the special top secret bbq recipe?


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[Davescprktl]

Like the idea of the rolls and potatoes.  Nice rig and a great looking spread.

[SmokeVide]

Wow. Grate cook. So much going on there. Is there a thread explaining how you fitted the WSM to the SSP frame? Is that a DIY setup on the temp controller?


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[Winz]

Are you willing to share the special top secret bbq recipe?

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·       1.5 cups of any hickory bbq sauce
·       1/2 cup ketchup
·       1/2 cup honey
·       1/2 cup maple syrup
·       1 cup jelly/preserves (I use blueberry or huckleberry). 
·       ½ stick butter


Combine all ingredients and heat in a saucepan to a mild simmer while mixing well.  If using preserves with seeds be sure to strain the sauce through a fine mesh strainer


Winz

[kettlebb]

That sauce sounds good. Sometimes all I'll do is heat it up and add Makers Mark to the sauce. Bourbon BBQ.


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[Winz]

Wow. Grate cook. So much going on there. Is there a thread explaining how you fitted the WSM to the SSP frame? Is that a DIY setup on the temp controller?


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ATC build here:   http://weberkettleclub.com/forums/wsm-weber-smokey-mountain/home-made-automatic-temp-controller-model-2-0/msg237241/#msg237241




Photos from the 22 WSM cart project:









Winz

[LightningBoldtz]

great cook

[RumBar]

Everything on your table looks amazing, terrific cook.
I've got to stop using paper plates.


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