A while ago a friend of mine sent me a text message asking how my smoker was doing. We've been having a seriously wet spring and summer here and given the weather, I sent back a one word reply: neglected. He was raving about pecan wood for smoking ribs a couple of months ago so I bought some chunks to try for myself.
I put a fourth piece of wood on top of the lit charcoal when I poured it in. It probably could have done with one or two more pieces of wood and packed in tighter together. Next time. Possibly as soon as tomorrow when a friend's visiting from out of town. There definitely was something to the pecan chunks. They had a really, really nice sweet smoke.
Two racks of rubbed back ribs plus the iGrill 2's ambient temperature probe.
IGrill 2 mounted on the Kettle Pizza Kettle nearby. The temperature was still rising. My WSM typically settles in and runs at 250 F and this was no exception. Trying to get it down to 225 and be stable there is a fight that's caused more problems than it's solved so I let it roll at 250 instead and the results have been fine.
Before and after being sauced.
And moments before being devoured.
Sent from my iPhone using
Weber Kettle Club mobile app