Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: iCARRY on April 17, 2015, 10:32:25 AM

Title: WSM first run
Post by: iCARRY on April 17, 2015, 10:32:25 AM: 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
(http://images.tapatalk-cdn.com/15/04/17/95344e5805fd970c9b4c60931409f7e9.jpg)
Getting the chimney fired up
(http://images.tapatalk-cdn.com/15/04/17/90d23c3ca2f003f440e1f1b29acc44bb.jpg)
Got it up to 225, put them on with 1 apple and cherry chunk.
(http://images.tapatalk-cdn.com/15/04/17/37f1c79f91c41c89b05739716c370535.jpg)
Ran pretty hot with the 2 chunks going, up to 275, finally settled in at
(http://images.tapatalk-cdn.com/15/04/17/fe975eaa6c95cb0b81ad800dac9668db.jpg)
Will update when the meal is served.

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Title: Re: WSM first run
Post by: iCARRY on April 17, 2015, 10:35:43 AM: Pic threw the vent
(http://images.tapatalk-cdn.com/15/04/17/c6a8b05f485a68bb76670f477ea3cc81.jpg)

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Title: Re: WSM first run
Post by: jcnaz on April 17, 2015, 12:30:52 PM: I love my WSM!
Title: Re: WSM first run
Post by: iCARRY on April 17, 2015, 12:42:19 PM: Gotta get used to this thing. Definitely runs a little hot. Next time I will definitely use water in the pan.

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Title: Re: WSM first run
Post by: austin87 on April 17, 2015, 01:07:17 PM: Nice! I like the peek through the vent, be patient!
Title: Re: WSM first run
Post by: addicted-to-smoke on April 17, 2015, 01:15:59 PM: My 18.5" often runs a bit hotter "than I expect" (settles into mid-high 200s with vents nearly shut down) but I'm beginning to think starting with a mostly full charcoal ring + small lit chimney may have something to do with that. ;)

I stopped using water, too much hassle right now. The few times I used it, I can't say it "lessened" the heat (it's meant to stabilize heat moreso, yes?) But if you go that route try to use hot water so that the machine doesn't waste time bringing tap water up to speed and throwing off your initial temp reading.
Title: Re: WSM first run
Post by: MrHoss on April 17, 2015, 01:20:30 PM: I love my WSMs. Water in the pan will cause the interior of the WSM to get a brown film on it. My advice would be not to use water. Let the gunk get all hard and black. That will seal up a lot of your air gaps and make it easier to keep temps down. Also start shutting down your vents 30-40f shy of your target temp.
Title: Re: WSM first run
Post by: iCARRY on April 17, 2015, 01:42:51 PM: Ok so these turned out ok. Not my best ribs, but definitely not the worst. The wife likes sauce so here's that
(http://images.tapatalk-cdn.com/15/04/17/719115cdef3d2aebee813f27b46b7fd0.jpg)
Off the smoker. 4 hours between the temps of 243-275.
(http://images.tapatalk-cdn.com/15/04/17/0fedf1424f2d29ccbc5f3a004436b516.jpg)
Plated. Really juicy, could have used more smoke, bark was perfect.
(http://images.tapatalk-cdn.com/15/04/17/1f3bf9ee4210590ddf433d83b769adc7.jpg)

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Title: Re: WSM first run
Post by: blieb on April 17, 2015, 02:51:17 PM: Love my WSM (22)! Stabilizing the temps got easier over time as grease builds up. I run my lower vents almost closed, leave the top wide open.

Exterior wind is about the only thing that makes me have to fight temps.

Your ribs look good!
Title: Re: WSM first run
Post by: 1buckie on April 17, 2015, 03:36:42 PM: Those look pretty nice from here !!!

Just the right amount of juicy......
Title: Re: WSM first run
Post by: 1911Ron on April 17, 2015, 04:25:26 PM: I'd say you have it down, the ribs look great!
Title: Re: WSM first run
Post by: iCARRY on April 17, 2015, 06:10:09 PM: Thanks guys, yeah they were cooked good, just needed more smoke and maybe cook a little longer. They were pretty fatty.

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Title: Re: WSM first run
Post by: MrHoss on April 17, 2015, 06:43:22 PM: My 22 has been used for about 45 to 50 cooks. The more seasoned it gets the better my food gets. If you can get some meat scrapes from the butcher to season that thing some more I'd say do it. And do stay away from using water in that pan. Get the inside so it is tacky dark black and you are on the way.
Title: Re: WSM first run
Post by: iCARRY on April 18, 2015, 03:56:05 AM: Mrhoss, thanks. I will pick up some scraps. Should I go high heat or try and keep it nice and low with some smoke? Do you foil your water pan?

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Title: Re: WSM first run
Post by: WNC on April 18, 2015, 06:35:33 AM: Ribs look great!
I love my 22 wsm, I do like to use water in mine, but might have to try it without it sometime. Mine tends to like to sit at about 275 too. When it's about 20-30 degrees away from my target temp I close down two of the three bottom vents and just control it with one bottom vent. Generally when it gets to where I want it, I'll have that last vent nearly completely closed too, and it will sit at constant temp for 8-10+ hours.
Like others said too, the more you use it the better it gets!
Title: Re: WSM first run
Post by: iCARRY on April 18, 2015, 09:48:52 AM: What's your method for lighting? I dug out a hole in the center and dumped 40 lit coals into the hole.

Cold ribs for lunch today. Yummy.
(http://images.tapatalk-cdn.com/15/04/18/1076a51e81628de8f40f1154cafc33bb.jpg)

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