View Single Post
Old 01-13-2013, 10:10 AM   #2
is One Chatty Farker

DubfromGA's Avatar
Join Date: 01-08-13
Location: Georgia

Gonna try to cook 'em up Johnny Trigg style.....actually Johnny Clay style. He's the one that schooled me on the power of the wrap. I'd never used foil for anything....nothing. I took foolish pride in that. After taking his advice, though, my ribs have never been better.

Now, I'm all about the results. If foil gets me there.....then so be it. :cheers:

Fired up the lump at 9:00am. I'm sold on the Wicked Good brand. Huge chunks that burn evenly and yield consistent temps throughout.

After the fire took, I closed it and rough adjusted the dampers.

Thirty mins later the dome temp was holding at 250. The rub was glazing nicely, too.

I dropped in some chunks of hickory and apple wood.

I set the smoking stone and water tray in place along with the gratings. I foiled the smaller top rack where the smallest slab went.

Two larger slabs fit on the bottom with my Temp probe between them.
Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines)
DubfromGA is offline   Reply With Quote