Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Rib time.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Clarkgriswald
    replied
    I just brought my barrel inside last night because I wasn't sure how the moisture would affect the inside. I know I am not going to do that in winter time but for now I am just paranoid.

    Leave a comment:


  • fzxdoc
    commented on 's reply
    About the PBC temperature: Perhaps you needed some air flow under the barrel to help maintain the temp the way we all see it with our PBCs which are on stands. I hope your stand comes soon!

    When my PBC temp runs too hot, I poke some aluminum foil into the rebar holes at the top of the barrel until the temp gets down to where I want it. That works for me. Some people slide a square of aluminum foil over the hole at the bottom of the barrel but I haven't had to do that. The little wads of foil in the rebar holes are easy to poke in and take out as needed.
    Last edited by fzxdoc; November 2, 2014, 05:54 AM.

  • fzxdoc
    replied
    I leave the coals to do their thing overnight then I clean them out in the morning.

    I got to your album post by going to your posts page (by clicking on your name) and opening it from there.

    Kathryn
    Last edited by fzxdoc; November 2, 2014, 05:45 AM.

    Leave a comment:


  • Clarkgriswald
    replied
    I have a question. Now that my coals are pretty much done (still a little warm) can I just leave the lid on until the morning or will the inside get funky. Its only going to be in the mid 20's tonight.

    Leave a comment:


  • Clarkgriswald
    commented on 's reply
    I see the same thing you do Huskee. I don't get it.

  • Clarkgriswald
    replied
    Thanks Kathryn. I thought it went well for my first time but I couldn't figure out why it was so hot. If you notice my barrel it didn't have a stand under it because then never sent me one. Hopefully I get it this week.

    I wonder why they show up in my album which I posted through my Ipad but I can't attach them from my desktop.

    Leave a comment:


  • Huskee
    replied
    Originally posted by fzxdoc View Post
    I saw your rib photos over in your "First Ribs" album, Clark. They looked good! What did you think of the cook?

    Kathryn
    Weird. I see nothing. Here's a screen cap of what I see. This is the same with every "album".

    Click image for larger version

Name:	blank.JPG
Views:	10
Size:	46.1 KB
ID:	28929

    Leave a comment:


  • fzxdoc
    replied
    I saw your rib photos over in your "First Ribs" album, Clark. They looked good! What did you think of the cook?

    Kathryn

    Leave a comment:


  • Clarkgriswald
    replied
    I am on my desktop right now. I will try some more and if not I will PM you Huskee. Thanks.

    Leave a comment:


  • Huskee
    replied
    There's an issue with Albums though, no one else can see anything in an album. (Usually anyway). We're hoping the new version of vBulletin will solve this. Are you uploading from an iPad or iPhone by chance? There also seems to be issues with Apple stuff. Sorry for the trouble.

    You could always PM me your pics and I could try to save and upload them if you cannot get it to work.

    Leave a comment:


  • Clarkgriswald
    replied
    I keep getting an invalid file every time I try to upload the pictures. I can see them in my photo album.

    Leave a comment:


  • Huskee
    replied
    Originally posted by Clarkgriswald View Post
    How do I post the pictures. I am trying to figure that out.
    This will walk you through it. Easy as pie once you do it a time or two.

    Leave a comment:


  • Clarkgriswald
    replied
    How do I post the pictures. I am trying to figure that out.

    Leave a comment:


  • Huskee
    replied
    Clark, your pics didn't show up in the "Albums" channel where you posted them (they usually don't, it's a Gremlin as Pit Boss calls it). Can you post pics here?

    Leave a comment:


  • Clarkgriswald
    replied
    Well my first batch of ribs are done. Had a hard time getting the temp to spike. Finally got it up to 350 ( after about half an hour, I don't think my coals were hot enough initially??) and put the lid back on. Temp settled around 305-315. How do I get it lower? Close the vent on the bottom? The ribs were juicy. I put hickory chunks in with the coal and that kind of gave them a taste that might have been to much hickory flavor for us. We used Cookies bbq sauce.

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

Click here for our article on this exciting cooker



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker


Blackstone Rangetop Combo: Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review