I did my first cook yesterday on my new wsm and had a couple of questions for you vets. I seasoned it a few different times before throwing a couple of baby back slabs on yesterday.
1. I noticed a yellowish-orange film inside the lid. Is this normal?
2. The bottoms of my ribs were much darker than ribs I'd cooked before on my kettle with slow n sear. Is this from the meat being directly over the heat source?
3. I was a bit disappointed with the lack of smoke ring on the ribs. I used 4 chunks of apple wood and cooked using the 2-2-1 method. I did have the wood on while I was getting the wsm to temperature. Should I have added there wood when I put the meat on?
Any suggestions are appreciated!
Sent from my iPhone using
Weber Kettle Club mobile app