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The Smoke is fed through the top vent, plenty of wire leeway!
Just now registering 195.
Top vent is currently full open, bottom is on the #6 dot (pretty much open)
Also, how many beers should we allocate to a rib cook?-
Panhead John commented 6 beers for baby backs, 8 for spares….
Short cooks? I prefer low and slow. 8-12 is more like it.Last edited by bbqLuv; August 15, 2022, 10:09 AM.
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Check the instructions
. It’s time to dial the bottom vent down to a crack, and the top no more than 25% open.
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We know its been said over and over in the Pit: the number one tool to make anyone a better cook (indoors or out) are accurate cooking/ambient and meat thermometersComment
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We dialed back the bottom to #3, and the top vent is around 40-50% probe is measuring 200 which is probably okay, being on the far back of the grill away from the heat. Assume it would be hotter closer to the SNS
heat gun says the outside edge of the grill immediately above the SNS is 225. Opposite side outside reads 155. Weber dome gauge says 275
Pretty certain we're in the right hoodLast edited by WillTravelForFood; August 14, 2022, 11:20 AM.Comment
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I’m sure everyone’s kettle is a little different, but here are my settings today. My temp has stayed between 236 and 239 for the last half hour. Even the dome thermometer (which I never look at) is pretty close.Comment
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Sounds like you are at the right temp. Let's see those ribs when done.Comment
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Last edited by Sid P; August 14, 2022, 01:18 PM.Comment
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Sid P Thanks for that! I’m not surprised you got a different reading. Honestly, you can put the probe in 6 different places and you’ll probably get 6 different readings. With all that hot air swirling around inside the kettle it’s bound to happen. I learned to quit worrying about "the best" place for it, as long as I’m a couple of inches or more from the meat and kinda near the rear.Last edited by Panhead John; August 14, 2022, 03:13 PM.
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Panhead John Yes, I too learned to not worry about stuff like that. Just for the record, I have two probes checking the temp simultaneously, although I don’t have a full weather station in my kettle like I will in my new Sasquatch Quattro Grande smoker. And yes DaveD, the probes were manufactured by different companies and have not been calibrated, so this whole experiment is probably meaningless🙃.
Last edited by Sid P; August 14, 2022, 02:28 PM.Comment
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Ok, now you’re gonna make me go and Google that Sasquatch Quattro huh? 😂 -
Panhead John Come on, man, it’s Sasquatch Quattro GRANDE. The non-grande is for suckers and wannabees 🙄.
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What size kettle? I have a 26†and find I need a dozen KBB to get started and need to pack the SnS with unlit briquettes to get it up to temp. A dozen KBB with a cube takes 15 mins min in good weather conditions. My kettle runs hot so I crack the bottom vent, leave top wide open. When it hits 175-190 degrees I start closing the top vent and then use only top vent to adjust temp during the cook. It also helps to have a small gap between the side of the kettle and the SnS.Comment
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Standard kettle.Last edited by WillTravelForFood; August 14, 2022, 04:13 PM.
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Pulled these after 4.5 hrs and bend test, Taste test proved "yes!"
To loop this back to our previous thread about multi-year old Freezer Ribs.... um, yeah. Theres some funky aftertaste on those. Dunno if sauce could save em.
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So we have the vents closed up now, looks line lots of B&B briquettes and some untouched hickory left. Where should these be stored? Back with the main supply?
And whats the best way to drain the water from the S&S?Comment
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It’s a matter of preference of course, but I prefer to keep previously used charcoal stored separately from virgin stuff, just so I’ll know what’s what for future cooks. I often use the salvaged stuff in a chimney starter, or place it in such a manner in the charcoal basket that I know it will be completely burned up during the next cook. Don’t want any pieces surviving from cook to cook to cook, as they become fragile and just fall apart. -
Grill all cleaned up, foil was a lifesaver. reusable bricks in a bowl for now, but will move to the chimney in a bit. Thx all! -
Usually the water has boiled off by the end of most of my SnS cooks. When cool, you could always stuff a couple of paper towels into the water compartment to soak up any residual water and then discard them.
Leftover charcoal is, to my mind, best used in the chimney. I've tried to use it a couple of times, mixed in the kettle or PBC with fresh charcoal but had problems with temperature stability.
Kathryn
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Is your original question about the startup timing only? If so, are you leaving the lid off and the bottom vent open fully? I don' tuse B&B but I typically use roughly 12 briquettes if I'm using the 22" kettle.Comment
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