My Typical 5 Hour Fire

[ecowper]

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.

[58limited]

What cooker are you using?

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]

ecowper Yall knows full well that beans is always worth Extry Bonus Points, leastwise, in My Eyes...:O

[Mr. Bones]

Is they some way(s) to make beans, un-drunken???

Frankly, I'm baffled, if so...

[ecowper]

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.

[FireMan]

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.

[ecowper]

They are about to come off the Hasty-Bake and sit in the oven for 30 minutes :-)

[JCBBQ]

ecowper is 5 hrs your typical time for a rib cook on the HB? Why the oven for 30? How many racks do you fit in there?

[ecowper]

JCBBQ

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.

[JCBBQ]

ecowper Thanks bro!

[bbqLuv]

Your pit looks used, and that is a good thing.
Happy Grill, happy life, and PBR too.

[ecowper]

I have been cooking on this Hasty-Bake Gourmet at least once a week (and more like 3X week) for 11 years now :-)

[tenphases]

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.

[ecowper]

70monte I’ve done both ways and not been overly happy starting on the left

[IowaGirl]

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.

[Mr. Bones]

ecowper IowaGirl 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!

[Smoldering Flea]

Out of curiosity, i assume you tried lighting it from below without using the chimney as a starter. any reason you prefer this method? thanks!

[IowaGirl]

Not Ecowper, but I can answer that because he shared that info in another thread -- https://pitmaster.amazingribs.com/fo...asty-bake-fire See around post #12.

Short answer -- Mainly personal preference.

[ecowper]

what IowaGirl said :-)