Thanks for the tip.
"Oncler" wrote in message
...
JVD wrote:
Turned out OK, I think they could have been better. There is
definately a learning curve. Used lump for the first time, it's a
little different to handle than briquettes. The recipe I used
called to keep the bottom vents closed but the lump kept going out.
Don't think I used enough to start.



You need some air coming in from the bottom. I run mine with the top vent
open all the time. I have my base set so one vent is in the back (always
closed), and the other two are on the sides towards the front (sorta). I
find that keeping the two front vents open 1/4 - 1/3 of the way will keep
the lump cooking at 220-250 depending on conditions. I make sure the fire
ring is about 1/2 - 3/4 full of lump (mostly left from the last cook) ,
and
add a chimney full of lit lump on top........just shake the ash off the
used
lump and dump on the lit stuff.

"JVD" wrote in message
...
I think that's where I made my mistake, one I open up the vents the temp
stayed pegged at 250.


Well, you still have time to get some more ribs and go for the 'grudge
match' this weekend. Good luck and enjoy your new rig. I hope you've
christened it with a frosty lager as well.

Jack

Jack Schidt® wrote:
"JVD" wrote in message
...
I think that's where I made my mistake, one I open up the vents the
temp stayed pegged at 250.


Well, you still have time to get some more ribs and go for the 'grudge
match' this weekend. Good luck and enjoy your new rig. I hope you've
christened it with a frosty lager as well.

Jack




I christened mine with Bourbon :-)

JVD wrote:
I think that's where I made my mistake, one I open up the vents the temp
stayed pegged at 250.


I think you will find 250° an ideal smoking temperature. Low enough to
cook low and slow, yet high enough to cook stuff like ribs in 4-6 hours.
Though if you get into cooking briskets and shoulders, these take
considerably longer. It is not uncommon for folks to start these late at
night to be ready the next afternoon sometime.

The WSM is just the right ticket for these long cooks. Keep the vents
open and you will not have to get up every few hours to light lump :-)

Happy Q'en

BBQ

"DArbabi" wrote in message
...

Just bought a WSM and a slab of Baby Back ribs. Have lurked here and
other
places trying to find the best way to start. Any suggestions?

Sure. Visit www.virtualweberbullet.com for a _ton_ of ideas.

But use lump charcoal instead of briquettes.

JVD wrote:
Turned out OK, I think they could have been better. There is
definately a learning curve. Used lump for the first time, it's a
little different to handle than briquettes. The recipe I used called
to keep the bottom vents closed but the lump kept going out. Don't
think I used enough to start.

Throw that recipe away then. Closing the bottom vents will snuff your fire
out.

Controlling the temp in your WSM is a function of the bottom and top vents -
bottom to let air in for the coals; the top one controlling the amount of
air pull (venting) through the cooker. Someday you'll have a really hot
fire and almost closing down all vents will be the cure to getting the temp
down to cookin range.
--
-frohe
Life is too short to be in a hurry

Too all who have responded, thanks all the good info. I appreciate it.
Jack


"JD" wrote in message
...
Just bought a WSM and a slab of Baby Back ribs. Have lurked here and
other
places trying to find the best way to start. Any suggestions?