I treated myself to a 57cm WSM last September.

Luckily within a short bus ride is a very good butchers shop call Turner & George. One of the owners is Richard Turner, who is very well known in London for being the executive chef of the Hawksmoor Steak restaurants.

I toddled over there and bought:

A whole rack of breast (spare) ribs
A 4 rib of short beef ribs
4 Angel Hot Guts beef sausages
4 Pepper Pig pork sausages.

The butcher also kindly gave me some fatty offcuts so help with the seasoning of my new smoker

I got them home and fired up the Weber, using the minion method. I filled the water bowl with hot water.

It got up to temperature quickly, even with all the bottom vents shut. I think I put too many lit coals in as the temperature quickly rose to 275+.

I bought the Franklin Barbecue book, and prepared the ribs accordingly.

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All dusted up

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I forgot to photograph the dusted up ribs

I threw the ribs on the barbecue

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Also got to use my remote themometer!

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After a few hours, I had a look and they looked very exciting. I was having real problems with the temperature, it spiked up to about 310 F at one point, even with the bottom vents shut. I wound up refilling the water bath with cold water which did the trick for a while.

I cooked 2 different types of sausages, the Angel Hot Guts were described by a Texan barbecue enthusiast I met as the closest to Central Texas style barbecue sausages he's tried in the UK.


I went for the 3-2-1 method of cooking ribs, but wound up doing 3-1-0.5 as it was cooking just so quickly.

The ribs came out well - they were a bit over done, the ribs pulled right out of the meat when I cooked it. The meat was still lovely and tender though and the bark was good.

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This was after an hour of rest

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A nice cross section, and it tasted good!

The beef ribs didn't come out so well - I would up pulling it at about 220 F as it rose too fast as I was sorting out the pork ribs.

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I was very happy with the bark, but the inside was overcooked and very dry.

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I was very pleased with the smoke ring, but the meat was very dry and I could just about slice it. I wound up cubing it and using it in chilli, which worked well. The wet cooking broke it down nicely.

The sausages had about an hour and a half, and came out really well. The Hot guts took the smoke much better than the Pepper Pigs.

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So there we go!

I've done 2 further cooks and the heat was much more manageable each time.

Any feedback and suggestions are more than welcome