Smoker_Boy I've not tested this, but I feel I read somewhere that it is actually hottest at the side of the grill AWAY from the SNS, due to convection currents. The heat rises, rides along the dome of the kettle and then down the other side. I feel overall the temps are pretty even in the indirect area, especially when using water in the SNS for low and slow, but do feel I read this somewhere. I feel this would be a worthwhile test for someone with a Fireboard and 6 ambient temp probes!
jfmorris - Interesting!!
I'll have 2 probes in the racks, but I'll have 2 more. I'll put one close to the SNS and 1 clear away from it. I'll let you know what I find out.
That was a great name when he first started, since it was a single product he offered along with a lot of recipes and tips and such; it was the A-B-Cs of BBQ. When he began offering more customized accessories and his own line of cookers, it just made sense to rebrand focusing around the cookers.
I will throw out an observation....
Those are HALF racks of ribs! I feel cheated! I expected two full racks, haha! Where are mine! 🤣
The real observation.... don't trust those big bulky meat probes in a thin rack of ribs, and go by pull back, tenderness or other methods of determining doneness. My experience with baby backs is that the meat is so thin, and the bones are so close, that it's hard to get a good probe placement with anything short of a needle probe.
However things go, I wish you a GREAT COOK and AMAZING RIBS!
Agree. The meat pulling back from the bone is just as good an indicator as temperature measured with a thermometer, in my experience. I do like to check them with a Thermapen just so I can put a number on it, but totally unnecessary.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Bad news - I totally forgot to take a "done" picture. Next time (maybe... hopefully)
Now, for the moment you've all been waiting for, the Official Observations:
(cue dramatic music) ♫ ♫
1 - I was actually able to get that "Clean Bite" that I always see on BBQ Pitmasters. First time ever.
2 - Thicker bark, especially on the rack (OK, half rack ) that I didn't wrap. My wife liked this.
3 - We could definitely taste way, way more smoke flavor, as opposed to our pellet grill.
4 - I think I ran too low of a temp at the start. I didn't get a whole lot of pulling away from the bones. .....And also the fat didn't render out quite like I get on the pellet grill.
Overall, for the first charcoal cook, I am very, very happy with the whole SNS / Weber set-up.
Thank you very much to everybody who stopped by and shared your tips and experience.
That alone almost makes it worth the $35 to join here.
Almost. Close, but no cigar.
(just kidding)
Last edited by Smoker_Boy; January 25, 2024, 05:07 PM.
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