British BBQ Society Forums

Got the first chance to use my new wsm today with ribs.

I think the briquettes were slighty damp cos boy was there smoke from the chimney stater!!

Once i got the hang of the vents i manged to keep the temp in the zone for a good few hours then needed to top up with a little extra charcoal.

After about 7 hours i ran out of time, ribs were good but not falling of the bone soft...

I used roadhouse bbq sauce about 40 mins from the end......

Sounds good fella. If you want to speed up the cooking process after you have smoked for a couple of hours. Why not rap them up in foil? That should do it with a little apple juice.

Regards eddie

There is often smoke when I start the chimney but it soon dies off, probably nowt to worry about (fingers crossed)

I remember my first WSM cook, sounded similar to yours, I think I let the charcoal go for too long in the chimney before dumping in the charcoal ring. Next time once the flames are at the top just dump it and go, the worst of the VOC's will have gone by then and it won't taint your food, I could get a good 8 to 10 hours from a full chimney (mounded on top). You could also try googling the minion method, there's loads of info on it at the virtual weber bullet.

I think you are right... when I put the coals in the temp rocketed up to about 140 degrees c, I closed the vents to throttle back. Then an hour later the temp had dropped to about 50 degrees c, and required more coals....all good fun..