Wife Surprised Me With A Weber Smokey Mountain, Looking For Best Tips

[klflowers]

I also have the hanger, but I haven't used it. I have a Bronco that I hang stuff on, thanks to Uncle Bob and Panhead John and a few other enablers around here.

[kenrobin]

I followed ecowper's suggestions for the seasoning. I decided to do a pork butt hot & fast without water. It took around 6 hours and I enjoyed the entire process. Best of all, everyone loved the shredded pork. I tried Sucklebuster's Honey BBQ Rub..... man it goes great with pulled pork, I highly recommend it!

[ecowper]

That looks awesome!

[Porkies]

Looks tasty!

[klflowers]

That is a beautiful thing. Welcome to the WSM club

[Skinsfan1311]

Not much I can add here to the wealth of great info that's already been posted.

I bought a used 18" years ago. Only mod I did is to put gasket around the door and bottom of the lid. Not because I'm obsessed with leakage, but I'm cheap and less leakage = less charcoal burned.

I removed the lower food grate and run it with the water bowl empty. I've never put water in it. I keep it double wrapped with foil with a few crushed foil balls in between the layers. That prevents any grease dripping from burning. I do use a drip pan on top of the water bowl for easy cleanup.

I use the minion method, but I don't count out briquettes. I put a few chunks of wood on the bottom, fill the charcoal ring completely and blast the middle of the pile with a propane torch until some of it is lit.

These things hold temp really well....there's no need to overthink it.

[kenrobin]

Skinsfan1311 This sounds like a solid approach. I would have never thought of adding a few crushed foil balls in between layers..... thanks!

[Skinsfan1311]

kenrobin You're welcome! I would've never thought of it either. I read about it on another board and it works!

[Pitmstr]

Great help with all that’s been shared. I have a 14” and a 22” WSM, amount a collection of equipment, and they are my go-to for ribs. No water, just a foil-lined water pan to catch the drippings. I can fit 5-6 wracks of St. Louis style in the 14” and double that in the 22. See the attached. Fuse style in the 22” and Minion Method in the 14”. Five hours with Kingsford Blue keeping the temps between 225 and 275. SPGP is my favorite rub. Very much Texas style. Always awesome with the meat and smoke as the star. I use small skewers to keep the ribs coiled, upright and with air space all around each one. Halfway through, I flip them and move the ribs from the top to the bottom and bottom to the top. If the ribs are only on top, then a tray of baked beans will be on the bottom for the first 2.5 hours. Really awesome method I’ve used for years. Enjoy and keep on smokin’.

[Purc]

They look awesome!

[holehogg]

Good looking cook. You are aware by posting your first post you have just reduced your lucky chance of winning the monthly giveaway :-) That said you may as well continue posting more often given this pleasing post.

[kenrobin]

Looks fantastic! Great first post!