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Here my ribs i did this weekends, this was my first time with this offset, when really well.
tested new sauce made with Canadian Club , was excellent, a little bit too much kick for th wife , by my 6 year old loved it.
Is that a smoke n pit? I have the same one...i see the water pans underneath the grate there, howd you place them there are they on a rack on the bottom? Does it act as a baffle bc i took the charcoal tray, flipped it and have it sitting on two bricks for support..just curious if it helped with the temp control bc i have a horrible time right now maintaining temps.
Hey Shootn! See My comment to DB below. We're pleased to see you here too. Follow the links when you get a minute and give an Intro about yourself if you don't mind. Glad to have you here.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit Mr. Baker! When you get a minute, head to the Introduce Yourself channel and give us a little info about yourself...also be sure to check out Pit Boss' Welcome & Announcements channel, as well as the tips posts in that channel. These will help you learn your way around The Pit, as well as set up your signature. There's also a post that explains the best way to post nice big pics here... we like to see bragging pictures of equipment and your cooks. We look forward to hearing more from you! Enjoy!
Last edited by Huskee; September 24, 2014, 03:58 PM.
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