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First cook in Backwoods Chubby
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Club Member
- May 2017
- 1885
- La Crescenta, CA
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Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
PK360
PK Original Grill
Pit Barrel Cooker
Weber "Brownie" Circa 1978 22"
Weber 70th Anniversary model 22"
Weber Genesis
Weber Gas Grill, Silver A
Santa Maria Attachment for PK360
Vortex
Favorite Beer: Peroni
Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins
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Charter Member
- Oct 2014
- 807
- Texas
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Backwoods Chubby G2
Weber 22" Master-Touch GBS Kettle
Blackstone 36 Griddle
SlowNSear (Original)
Fireboard Extreme
Maverick 732
Super-Fast Thermapen
Rapala 7 1/2
Bear Paws
Weber Rapidfire Chimney
Grill Beast 304 Injector
G&F Suede/Leather Gloves
Foodsaver V4880
Your chubby will vary about 20 degrees from bottom to top. Lowest right above the water. Highest on the top rack. I always put ribs that have been glazed and poultry as close to the top of the chubby as I can get it for the last hour. This really helps crisp the chicken skin and set the sauce on ribs. You will learn with a few cooks what internal temp to move it up. For example, I move chicken up around 125 with a target removal of 165 on the breast. Ribs only get about 30 minutes at the top. Top is great for cooking brats.
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