Hello all, just got a PCB and running the first load of KC Ribs today, basically after reading this entire thread I decided to follow Noah's direction this time. I do not have an internal thermometer but have a Maverick ET 732 en route from Amazon. I tried to find a short Webber chimney starter, but it seem the world is out. I have joined the Pitmaster club as it is a great value for the information received. I'll post will pictures of the finished product if I can. Thanks for all the great information you all post.
Update: here are the pictures, while the family love them, I was not happy, due to mistakes made. From the research I determined , not having a thermometer yet, and being at sea level the cook would take 2 hrs. I checked and they were almost done at 1 1/2hrs. so I sauced one and went another 20 min. Good but a bit tough. The chicken I cooked 1hr 15 min and took out at 155 deg and it was perfect. I now have a Maverick and wil use it to control the cook next time, Thanks for the advice .
Update: here are the pictures, while the family love them, I was not happy, due to mistakes made. From the research I determined , not having a thermometer yet, and being at sea level the cook would take 2 hrs. I checked and they were almost done at 1 1/2hrs. so I sauced one and went another 20 min. Good but a bit tough. The chicken I cooked 1hr 15 min and took out at 155 deg and it was perfect. I now have a Maverick and wil use it to control the cook next time, Thanks for the advice .
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