First and second smoke on WSM.

[Dennis52]

1st smoke two racks of ribs, pork shoulder and chicken pieces. Very windy a wet (Cornish mizzle) Temp was very had to keep up. Started well and then temp kept below 200f. Due to wind so I closed the vent facing the wind which helped a bit and the water pan had water in it. managed to finish the ribs off. Oven finished the chicken and pork shoulder.

2nd smoke one rack of ribs and beer can chicken. Weather was light wind dry and cold. I managed the temp no problem this time food turned out spot on

Stocked up on charcoal yesterday.

Sorry have on clue how to add photos.
Cheers Dennis

[robgunby]

Well done mate, good to see your dedication shining through already, your first cook in terrible weather!

Wind is a killer - it can send temps spiralling way out of control in either direction. If you can, move your smoker somewhere sheltered, or use beach wind breaks. I am planning a new pit, moving my patio somewhere more sheltered and building a lean-to over it, and surrounding it with windbreaks (which it already is).

Rain, snow, subzero temps, hail, I can deal with. Wind screws a cook up royally if not well protected against.

[robgunby]

PS lots of people use photobucket to post photos, but if you can't post em, at least tell us how it tasted!

[Dennis52]

Hi, on the 2nd smoke the chicken had Nando's bbq rub and olive oil. It came out really moist and tasted good. The ribs had mustard then some of Toby's beef rub and bbq sauce. Used 3-2-1 method. Fall off the bone. The beef rub had a nice warming kick to it and bbq sauce was sweet. The rub was nice but my wife is not to keen on spice ( she could smell the spice as soon as I opened the packet ).
Cheers Dennis

[robgunby]

Sounds tasty

My wife doesn't like spice too much either, but will eat it if it's bbq!

[Meteor]

You've just given me the confidence to give my smoker a go! I'll probably wait till the weekend now....

How often did you fill up with coal or wood? How long was the total cook?

[slatts]

Once you start its hard to stop

Just got my chimney starter going, my first brisket is on the kitchen side with Toby's dry rub sample all over it plus injected with beef stock with some rub mixed in.
Pork shoulder in the fridge for tomorrow morning, maybe, depends what we're doing tomorrow night!!

Im lucky that I have a brick wall about 3-4ft high, old bin place outside back door I think, smoker goes in there so wind can only get to the front vent if windy and if only a slight breeze I turn it so 2 vents are open to the elements, its also sheltered above so winter smoking is possible. haven't done any in snow yet though.

Good luck with it, plenty of help on here.

[robgunby]

Easy enough to block off that open side slatts. Also, can't you fit the shoulder on at the same time as the brisket?

Meteor, if you build your fire right, you should be able to mix wood chunks into the coals and not have to top it up. Good luck!

[slatts]

Hi

Yeah had room for the shoulder but wasn't sure if we was going out or not, as it goes the wife is still ill so we're staying in and having the big family meal tomorrow so will do the pork over night so its ready for tomorrow.

I don't want the exposed side blocked up as it gives a good airflow into the smoker



I do want a Daniel Boone though, don't know how the wife will take it though

[robgunby]

I'd say I hope your wife gets well soon, but if it mean you get to eat more bbq, maybe not....

eet smakelijk!