Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
If you want to see how I typically set up to cook for 5 hours on the Gourmet ... here you go.
9x13 foil pan at far left of fire box. I fill that with a quart of hot water
120 Kingsford pro briquettes and 2 chunks of apple wood (cause I’m cooking ribs) .... sometimes that is a small split of red oak.
25 Kingsford pro briquettes lit in a chimney, then dumped in the open space at the far right of the fire box.
Put the heat deflector on. Set the fire box low down, only maybe 1/2†clearance underneath for airflow.
Back left vent and door vent wide open until I hit about 240 and then close down to about 1/4-1/3 open.
This will run at 250F +/- 20 degrees for 5 hours. Perfect for ribs.
I just put a slab of ribs on the KBQ. I have an oval cast iron roasting pan filled with your drunken beans recipe under the ribs to catch the drippings.
Mr. Bones I never make something you might call undrunken beans, so I can’t help with that question. BUT I do have a method called "Drunken Beans" that’s sorta special.
But, but, but where are the Wibs? They are missing! Call the authorities! First it’s RonB ‘s memory, now it’s yer Wibs. This has been a very tough weekend so far.
I find that SLC spare ribs are done in 5 hours on the HB ... this fire will actually run 6.5 when you count time to get up to temp and time it’s still burning after the ribs are done.
I can lay 5-6 racks flat across the grate. Or I can do 3 racks plus their rib tips. Tonight, just my wife and I, I’m doing 1 rack plus rib tips.
I like to hold ribs in the oven for about 30 minutes @ 170F. I have found that I have a better outcome. For what that’s worth.
First off, this is gold thank you. Im not sure what you mean by the "empty space at the far right of the fire box." I dont see an empty space and I desperately want to try this.
I build the fire in my HB the same way Ecowper does next to the fire door. It works fine. If you think about it, very little if any of the air flow in a HB will go sideways -- it's going to flow pretty much upwards due to convective heating. IMO, the most important thing is to seal the fire door perimeter to get more control over the air flow.
ecowperIowaGirl Appreciate th input, an learnin; Savin it away, back in a wrinkle in th (remainin) Grey Matter, fer th (Hopefully Attainable) Day when I can, mebbe emulate becomin one th Kewl Kids, by buyin meself a Hasty Bake lol!
Last edited by Mr. Bones; April 12, 2021, 03:24 PM.
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