I was smoking the 7 ribs from my roast this Christmas Eve and finishing up the honeydew list at the same time. One of my many tasks was to reroute the giant bright orange extension cord that feeds my Memphis Pro pellet smoker to a less conspicuous path (i.e. not directly across the deck). When doing so I was quick and efficient and was fairly certain that my cook had continued uninterrupted. However much to my dismay once I had blown the leaves and tidied up the side yard I came back to find that my grill had thrown an error code and there were roughly 45 minutes with no fire in the box. So my question to all is "how much adverse effect will this have?"
billhaecker
I ain't certain which temps are which, so I'll guess....(extrapolate, fer y'all city folk)
CH. 3 Th' highest one is yer pit tmp,
CH. 1,2 other two variously placed ITs
Nothin' fell below safe food range, so I call No Harm, No Foul.
It'll jus' take longer t' git yer food done.
Enjoy!!!
(I'd try not t' screw with th' cord, or th' leaf blower, or anything thet might PO yer grill agin.) If'n y'all wanna eat t'night.
Last edited by Mr. Bones; December 24, 2016, 06:55 PM.
Reason: Oops, fixed CH designations. D'Oh!
I really appreciate all of the feedback and certainly happy to hear that I didn't screw up these beautiful ribs. Mr. Bones, I would love nothing more than to just sit back and BBQ all day today but the misses is pretty uptight about the dozen or so guests we'll have tomorrow so I didn't have many options. I'll post pics when they come out if I'm not so drunk i forget.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I'm a little confused. First picture some really nice looking ribs. Second picture virtually no meat, just bones. Third picture meat perfectly back on the bones!
How were you able to get the meat so perfectly back on the bones? Just wondering.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
)
If'n y'all wanna eat t'night.
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