If cooking low and slow, do I put the meat on when the vents are set at 1/2 open on bottom, full open on top while I'm waiting for it to get up to the 150 - 175 range or wait until it hits that range and then put the meat on and adjust the vent to 1/4 open on bottom and 1/3 on top?
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I'm no expert, but I wait until the heavy smoke is done - I don't worry about temps. -
Dr ROK I'm no expert either but when the i get to about 170 I close the vents to 1/4 and 1/3 and wait for it to reach 225. Then I put the meat on. However, I have sometimes put it on when the grate temps hit 170. I have not noticed any difference in the finished product.Comment
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As soon as I dump the charcoal I put the meat and let 'er rip.Comment
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Dr ROK, I usually follow the Direction Dave and Huskee have on ABCbarbeque.Com! While I use a DigiQ-2 Temp Controller most of the time with the Bottom Vents Closed Tight and the Top Vent Open +-1/8-1/4 for 225*-250*! I hope this helps You Doc.
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, DanLast edited by Danjohnston949; June 14, 2016, 08:47 AM.Comment
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Huskee, @Dr. ROK, Mea Culpa and corrected Now! Dr ROK I think you want to read through both the Technique
And the recipe sections and you will be able to determine the correct procedure! From Fargo ND, Dan
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In Pittsburgh: I have found consistently that leaving the vents open well into the 220 mark and then closing to prescribed width AND putting meat on simultaneously holds the best temp. When I shut them at 170-180 mark it stays below 200 for far too long... Don't know if it's weather/elevation or whatever but I exclusively cook with SnS and kettle and rarely any other means and have found this to be the best results!Comment
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Dr. R....I do as Jerod does...everyone into the pool! My kettle runs hot...period. I need to adjust my bottom vent to a metal coat hanger wire width and the top to about 1/3 to run @ 240-250 degrees with a slightly leaky kettle lid. It remains stable once set, pretty much for the entire cook. Took me forever to figure it out
Most of my cooks were/are sear or roast so low and slow made me scritch me noggin for quite a few cooks.
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How often do ya'll clean/sweep ash out while cooking?Comment
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Dr ROK, About every 2 Hrs with Kingsford Blue Bag! I try not to open the Weber for the the entire Cook if Possible! From a Back Yard Cremator in Fargo ND, Dan
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You'll likely find your temps dropping near the 5 hr mark if you don't tunk and sweep by then, but every 2 or 3 is probably ideal.Originally posted by Dr ROK View PostComment
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Danjohnston949 I'm not sure where else to look on the Adrenalin site. The only recipe I see there refers back to AR for MH's recipe. Like I said, it's probably me, but I don't see where it says when to add the meat. Based on the comments from fellow Pit members, I think I'll get it up in the 220 range prior to adding the meat.Comment
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Dr ROK, I apologize if I added to the Confusion Doc! I am going to refresh myself on the subject again I do know there are references to the Smoke Clearing before you add the Cook! I think in the intro to Amazing Ribs
Meathead also had a section on the S 'n S and its use! From Fargo ND, Dan -
Danjohnston949, thanks for the info! I didn't know MH had a section on the SnS. I'm going to have to check that out.
ABC[dot]com is the TV network
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