First cook with my slow n sear on my Weber kettle 22"!!

[GirlpoweredBBQ]

ecowper, I'm in San Jose, smack in the heart of Silicon Valley. I'm one of *those* tech industry people. But I'd move in a minute, if I could find a way out. ☺ I'm really just a writer. This is one of the few places a writer can truly earn a decent living. I want to start writing about BBQ!

[Reds Fan 5]

Great effort, GirlpoweredBBQ! I drove myself crazy chasing temperatures and ended up over correcting vent settings. When I realized fluctuations were normal (thanks to The Pit) I have more fun smoking and my food is better. Welcome to The Pit!

[GirlpoweredBBQ]

@Reds Fan: I definitely learned a lesson on Sunday. I'm going to do just as you say. I did get myself a little frustrated. Thanks for your support! :-)

[GirlpoweredBBQ]

@ecowper--we're kindred spirits! :-) But I think I knew that already.

[GirlpoweredBBQ]

The fruits of my labor and your collective expertise. These were absolutely amazing. Thank you so much for all your help.

[ecowper]

Good looking ribs! Don't stress so much. Let the meat cook. Don't peek. Enjoy a beer and a great evening. Don't fiddle with the smoker too much.

[Breadhead]

Nice... You pulled it off. You're swiftly becoming a Pit Mistress. When are you going for the big time... A brisket? Make sure you do the Caviar of BBQ with that brisket too... Burn't ends.

[GirlpoweredBBQ]

Thanks for the compliment. ::blushing:: I really aspire to be a Pit Mistress! :-) Brisket next--definitely! I couldn't really fit a whole brisket on my WSM 14". The kettle with the SnS should give me enough real estate. Can't wait to try it again.

[ribeyeguy]

Lol, great job! See, all that worrying was for nothing. You did good!

[DWCowles]

You did all the work GirlpoweredBBQ we just gave you helpful advice. Nice cook!

[Spinaker]

The fruits of my labor and your collective expertise. These were absolutely amazing. Thank you so much for all your help.

Looks great. To be honest, I never really cook anything at 225 F. I am usually at 250 to 275 F. And poultry is further up the thermo than that. That even goes with my KBQ, which has a thermostat. I still choose to cook at an average of 275 F. A lot of folks cook at 225 F, there is nothing wrong with that what so ever. But I just settle at around 275 F and it works great. So don't stress hitting and maintaining 225 F. As others have said, have patience and let the smoker respond to your small changes in airflow. Its not like a widget, is going to take time to respond. The SNS/Weber combo is awesome. Sit back and let it do its thing.

Looks like you had a great first cook. Congrats.

[GirlpoweredBBQ]

Thank you all for the compliment. It was a great day. I think there's nothing I'd rather do on a Sunday. Have a great week, you guys!

[fuzzydaddy]

Congrats on your success GirlpoweredBBQ! Nice looking ribs. Thanks for the photos.

[RonB]

See... It worked out after all. You did wind up with great looking ribs. When you get confidence in your ability to hold a specific temp it will be time for a longer cook. Pork Butts are forgiving, (and one of the few times a man can tell a woman she has a great looking butt ). Chuck roasts are amazing too, and so versatile - you can use pulled beef almost anywhere you use ground beef, and that will amp up almost any dish.

[GirlpoweredBBQ]

Oh! I hadn't even considered a chuck roast! I do those in my slow cooker all the time...but it will be MUCH better with bark. (Isn't everything? Much better than bite. Ha ha). I have done several pork butts now and am getting the hang of it. They're so addictive. The smell alone is sublime. Mmm.

[Mosca]

Great looking ribs! I like ribs on the kettle + S&S better than on the BGE, FWIW.

My eyes were opened when I put a digital oven thermometer in my home oven. Try it. Set your oven for 350*, and watch the digits. It will go up to 405*, then drop to 310*, up to 375*, drop to 315*, up to 390*, drop to 320*... it's all over the place. But for years, all your dishes came out fine, didn't they!

[GirlpoweredBBQ]

Wow! That's very interesting!

[David Parrish]

Great looking ribs! I like ribs on the kettle + S&S better than on the BGE, FWIW.

Mosca I've felt this way for quite a while now based on my own experience. Glad to hear you agree.

[rip1877]

congrats on the ribs, I am in the same boat as you but I havent picked up my SNS yet. Been using my WSM 14" for ribs and chicken. First time took getting used to the temp, and it would have helped had I not made the sin of taking out the charcoal ring in the bottom to add more coals. Lesson 1 keep the vents clear.... After that it has been running 250 for 6 hours no problem. Cant wait to get the SNS for my kettle too. Been dying to try smoking a brisket...

[GirlpoweredBBQ]

Yes, yes! My first smoke, I had the same issue (clogging the vents), Then I learned to only add unlit coals (and to start with far fewer lit coals) on the WSM. That helped. So NOW with my cool new SNS, I am ready to try a brisket! Let me know how it goes, rip1877!

[fzxdoc]

Congrats on that nice-looking rib cook, GirlpoweredBBQ! Looks like everything worked out perfectly.

Kathryn

[Bob's BBQ]

Way to go - Awesome first run! The ribs look great!