Alright, so I've had my WSM for a few a while now without using it. I've been use to my Weber Kettle so I never broke out the smoker.
Up on the menu today were some baby back ribs.
I had some trouble with the heat, a lot of trouble actually. I was running it around 350-375 and I couldn't get it down. The ribs came out good with some nice pecan wood flavor I threw in it but it was a little tough tasting than I can make.
One thing that I didn't take into consideration was how much the ambient heat effects the cooker. It is 113 today but it was 104 when I started and it still wasn't pleasant sitting out cooking. Since the temperature was high should I have pulled the meat out sooner?
Does anyone have suggestions on keeping the heat down or controlling it a little better? I'm also thinking of moving my smoker to the front with the kettle grill because my backyard faces west and it is brutal in the summer back there. I currently grill in the front yard so I think the smoker is going to have to come out front too.
Up on the menu today were some baby back ribs.
I had some trouble with the heat, a lot of trouble actually. I was running it around 350-375 and I couldn't get it down. The ribs came out good with some nice pecan wood flavor I threw in it but it was a little tough tasting than I can make.
One thing that I didn't take into consideration was how much the ambient heat effects the cooker. It is 113 today but it was 104 when I started and it still wasn't pleasant sitting out cooking. Since the temperature was high should I have pulled the meat out sooner?
Does anyone have suggestions on keeping the heat down or controlling it a little better? I'm also thinking of moving my smoker to the front with the kettle grill because my backyard faces west and it is brutal in the summer back there. I currently grill in the front yard so I think the smoker is going to have to come out front too.