Finally got some time and good weather earlier this week and I seasoned my new 22 WSM. Full 18 lb bag of KBB and a full lit chimney, all vents wide open, got her up to 412 on the maverick. Didn't think it would get that hot. Held there for a good amount of time.
Next day I emptied out the ash, loaded her up again with a full load with some hickory and 10lbs of chicken legs. Got up to 373. I let cook all day. When it died down I emptied it out and waited for today.
Picked up a small pack of baby backs from Costco (3 half racks) last night. Trimmed them up. Rubbed them down with some oil and meatheads Memphis dust. Wrapped them up and put them away till today.
Here is one rubbed up
Getting the chimney fired up
Got it up to 225, put them on with 1 apple and cherry chunk.
Ran pretty hot with the 2 chunks going, up to 275, finally settled in at
Will update when the meal is served.
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