swamprb
somebody shut me the fark up.
- Joined
- Oct 27, 2006
- Location
- Bothell WA
With the new Kettle sized trays!
And I am the first to demo them, so I modified the center section of my 22" WSM, added the Weber motor mount and the Rib-O-Lator is ready to roll!
Made a 14" diameter expando charcoal ring (same size as the 18" WSM) for fuel efficiency, emptied a 9lb bag of Stubb's briqs and used Apple and Peach for smoke.
Pork Loin Back Ribs
I ponder my next move - and fire up the Cajun Bandit and Rib-O-Late some Chicken thighs and legs! Brilliant!
Back to the Ribs! 3 hours at 250*, then I kicked the temp up to 300* for 45 minutes, and these Baby's are done!
Temps were easy to control, even with the spit rod cutouts, the WSM ran rock steady at 250* with 2 vents closed and one open 50%.
I love cooking with the Rib-O-Lator!
And I am the first to demo them, so I modified the center section of my 22" WSM, added the Weber motor mount and the Rib-O-Lator is ready to roll!
Made a 14" diameter expando charcoal ring (same size as the 18" WSM) for fuel efficiency, emptied a 9lb bag of Stubb's briqs and used Apple and Peach for smoke.
Pork Loin Back Ribs
I ponder my next move - and fire up the Cajun Bandit and Rib-O-Late some Chicken thighs and legs! Brilliant!
Back to the Ribs! 3 hours at 250*, then I kicked the temp up to 300* for 45 minutes, and these Baby's are done!
Temps were easy to control, even with the spit rod cutouts, the WSM ran rock steady at 250* with 2 vents closed and one open 50%.
I love cooking with the Rib-O-Lator!
