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Unread 07-10-2013, 11:16 PM   #3
Pyle's BBQ
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Join Date: 10-25-06
Location: Des Moines, IA
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I use 3 firebricks across a Weber charcoal grate as a heat deflector. I have been using it to cook ribs for my restaurant and can get plenty of smoke flavor. I also have two firebrick in the charcoal bowl that form a V. I fill the bowl with lump and a 1.5" round stick that will span the bowl. I cook at about 275-300 according to the dome thermometer. I find that the using the long stick gives me a continuously burning piece of wood. That way it is does not have to restart, like with chunks.
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Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

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