GirlpoweredBBQ If it is dry even after its trip to the cambro spa for a few hours, chop it and add some sauce. You'll most likely get some good-eating sammies out of it.
Kathryn
Kathryn
-
-
GirlpoweredBBQ , way too late for this cook, but if this helps in the future, here is what I do. I thread my temp wire through the air intake. I have found that once my kettle gets to rocking, I close the intake vents to about the width of the thin temp wire (at the point farthest from the center) and do my small temp adjustments with the top vent, which is closed pretty far down.
There is a TON of great (grate) advice from some really talented and experienced smokers. You'll get there. We all have a struggle or two.
And you've seen the best of the pit! While a cook is going bad and you asked for mid cook help, look at the responses!
How did it finally turn out?Comment
-
I used the bottom grate once. I loaded up the top grate and hover grill with baby backs and put an 8 pound butt on the bottom grate. When the ribs were done I moved it up to the top grate.
The bottom grate will work just fine if you are cooking a bird on the top grate - usually targeting 325-350 at the grate level for a bird.Comment
-
Thanks, David Parrish. While I didn't throw the unlit coals on top of the lit ones, I do think I used too many lit coals. I counted out 12. But what you say is correct...they caught super quickly and before I knew it, half of them were burning. Next time, I think I'll use fewer. You're also correct that I let them burn while I put everything on the grill. Maybe that contributed. The week before, when I cooked ribs, I do think the unlit coals burned a lot more slowly. It took the temp a lot longer to rise. Ok, action items-- 1) Fewer lit coals 2) perhaps a narrower string of unlit coals (I had a huge pile, so when the first ones caught, suddenly tons were burning) and 3) Don't add the unlit coals until I'm ready to quickly add the meat and put the top on.Comment
-
Actually next time have the lit coals, unlit coals, and water all loaded up in the SnS and make sure you're at a stable temp. It doesn't have to be 225 F. It can be 250 F or even 275 F. The key is you want a stable temp. At that point quickly add the meat and close the lid. If it takes one or two minutes that's fine but much longer than that and your coals will really catch and cause the temp spike.Originally posted by GirlpoweredBBQ View PostComment
-
Ok! I'll try that.Comment
-
After a couple of less then perfect cooks I think I have using the SnS down on my kettle. I had followed directions, 12 lit hot coals, 80 unlit added, got stable temp added meat. Somewhere around 4 to 5 hours the grill temp would take a dive. I have a Performer, so standing in front I now put the SnS at the 9:00 position instead of 12:00. I also cover the lower grate not under the SnS with foil. (I did and still do use a disposable drip pan under the meat)
It appears I would get a ash build up blocking air flow to the coals which caused my drop in temperature. I now make sure to open it up around 4 hours into a cook to clear any ash build up in the SnS and reposition the meat. This has has been deliciously successful.
babybacks
Boneless beef. Thank you all for your help!
Comment
-
Gorgeous! Thanks for sharing your experience.Comment
-
GPBBQ I have 100% confidence you're going to be a pro at barbecue in the very near future. You're taking the time to ask questions and learn from others. That's all it takes!Originally posted by GirlpoweredBBQ View Post
Comment
-
You're the best. I'm so lucky to have your help! If I could, I'd invite you to dinner! ☺Comment
-
Update! David Parrish ,I was back at it today. Followed your instructions and had some incredible success. Hope I can reproduce it. I started with fewer lit coals. Made sure they were packed into the corner of the SnS. Tried to put fewer unlit coals directly adjacent to the lit ones, so they wouldn't light so fast. Filled the water, put on the top. Vents halfway open on the bottom. Started with the top vents open. Seemed to stabilize at about 240. Put my ribs on, and got the top back on ASAP. Four binder clips around the outside. When the temp rose a little more, I closed the top vents a wee bit. Temp stayed between 230-240 for hours. When it started to drop a little, I took off the top and stirred up the coals a little. Temp rose a little and then I closed the vents just a tiny bit more. When my ribs passed the bend test, I basted them with sauce and sizzled them over the direct heat. I got a lotta love for these ribs! Yay. I'm so happy. Hopefully I can repeat the process for the brisket I'm going to cook next.Attached FilesComment
-
-
-
You've got this, great work! You can often get by without swirling/tunking/stirring the coals until near the 4-5 hr mark when cooking at ~225, just FYI. No harm if you can't wait that long though. I know that sometimes not doing anything to the cooker gets boring!Comment
-
Those ribs look great! Great job!Comment
-
GirlpoweredBBQ can I just say that "Rome wasn't built in a day"? Seriously, getting good at BBQ is something that takes a lot of work, trial and effort. You're doing great. Asking questions, interacting, learning. Keep on keeping on!Comment
-
You're the best, my supportive friend. I am having the best time. -
GirlpoweredBBQ happy to be supportive ... More important, to me, is that being good at BBQ is an awesome journey ... You should enjoy the heck out of it every day.
-
Comment