Hi. Although I am a new member, I am not new to this site. I have been a griller since I first got married just as my Dad was. He never smoked any food and neither did I until about 4 years ago. I stumbled upon the AmazingRibs website one evening and spent hours looking through the site. next thing I new, it was 1:00 AM and I had to work the next morning. That night, I decided to make ribs, smoked like the site said to do it. I didn't bother asking my dad how to do it because he never smoked in his life (other than cigarettes). I had a built in grill which had no vents on the bottom and the grate was in pretty Bad Shape. That week, I had one of my vendors weld me up a new grate (36" x 18" and a raised grate for the bottom that coals sit on so they got air. The grill did not have an adjustable vent in the hinged top but it had a door in the back that that could be opened full or kept closed.
That first smoking took about 3 1/2 hours, including crutch time. I must say that they turned out pretty darn good for an amateur! I cooked on that grill for 4 more years while living in Jacksonville. I did ribs a few more time, a Thanksgiving turkey, chicken and sausages. When I moved to Texas (Houston Area) all I had was a Smoky Joe when we moved that I had used for camping. My other grill was the permanent install. I really couldn't smoke in the little kettle very well and about 2 months ago I got a taste for the ribs I had cooked. I went out and bought a new Weber Kettle and I have since smoked baby back ribs, Smoked rub chicken, seared steaks, and I did jerk chicken tonight. every time I cook on the Kettle, I get better and better. Being a Chicago boy by roots, I made a smoked Italian beef with hot gardinier Still have some gardinier left in the fridge.. I also invested in a digital thermometer which reads the grill temp and the meat temp. Every time I cook I get better at controlling the temperature for the entire cook time.
I enjoy barbeque so much that I wish I could do it every night of the week!
I just joined the Pit Club and I hope it helps me become better at barbequing and that I meet some people online as mentors.
Regards to all and HAPPY GRILLING!
Kit Moran
That first smoking took about 3 1/2 hours, including crutch time. I must say that they turned out pretty darn good for an amateur! I cooked on that grill for 4 more years while living in Jacksonville. I did ribs a few more time, a Thanksgiving turkey, chicken and sausages. When I moved to Texas (Houston Area) all I had was a Smoky Joe when we moved that I had used for camping. My other grill was the permanent install. I really couldn't smoke in the little kettle very well and about 2 months ago I got a taste for the ribs I had cooked. I went out and bought a new Weber Kettle and I have since smoked baby back ribs, Smoked rub chicken, seared steaks, and I did jerk chicken tonight. every time I cook on the Kettle, I get better and better. Being a Chicago boy by roots, I made a smoked Italian beef with hot gardinier Still have some gardinier left in the fridge.. I also invested in a digital thermometer which reads the grill temp and the meat temp. Every time I cook I get better at controlling the temperature for the entire cook time.
I enjoy barbeque so much that I wish I could do it every night of the week!
I just joined the Pit Club and I hope it helps me become better at barbequing and that I meet some people online as mentors.
Regards to all and HAPPY GRILLING!
Kit Moran
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