One issue I have with the OTG...

ColdFyre · 02-09-2013, 05:15 PM

Heat rises... darnit.

It's just not big enough for me to lay down 2 racks of ribs. I have 'em on end in a rib rack and the tops are getting burned.

Gauge at the top is reading 310 but my probe at grate level is 242.

Result? Burned edges! Still a few hours left to go too

(the more 'mahogany' ones on the right are crisping up cuz I marinated 'em in some teriyaki sauce last night. I'm guessing the sugar is burning. The two racks to the left (not the single one to the far left, that's a tester) are just have Montreal on 'em and aren't nearly as dark on the tips)

ColdFyre · 02-09-2013, 05:22 PM

Don't get me wrong.... still the best purchase I made last year :)

HeSmellsLikeSmoke · 02-09-2013, 05:52 PM

Well, it is primarily a grill, not a smoker. I never have the coals directly under meat when I set up for indirect.

I am not sure how you are set up there? Perhaps you are asking too much of it?

ColdFyre · 02-09-2013, 06:06 PM

Yeah.. I know it's a primarily a grill. One of these days I'll graduate to an offset, WSM or drum of some sort. I got this one cuz of it's versatility. Didn't wanna buy one that could only do one thing just to come to realize I hated doing it :)

My coals are shoved to one side, as usual. Got the snake method going. Bad camera angle in that shot. Foil is under the meat to catch the grease. Here's a pic pre-meat.

Bludawg · 02-09-2013, 06:08 PM

Those bones look done to me, You can rotate the ribs in the rack every so often. I haven't used a rib rack in a very long time IMO they'e a useless piece of equipment like a BCC gizmo and charcoal holders.

ColdFyre · 02-09-2013, 06:23 PM

bones on top are pulled back nicely but the ones on the bottom arn't... gonna be pulled here in a few minutes. I'm hungry!

Racks are nice if I wanna do more than 7 ribs.

Untraceable · 02-09-2013, 06:24 PM

Buy a wsm and never look back. Except then the last rib on each end will be burnt

J'ville Grill · 02-09-2013, 06:34 PM

OK you've got the OTG now get the Cajun Bandit conversion kit for it.
ImageUploadedByTapatalk1360456465.844199.jpg

Sent from my iPhone using Tapatalk

silverfinger · 02-09-2013, 06:37 PM

Use a rib rack. This will allow you to cook at least 3 racks and brings your ribs just that much farther from the heat. It works, I've done it. Keep your temps down to 220. And only get just a couple briquets going. They will slowly spread evenly. The bottom vents, only leave open an 1/8 inch and adjust your heat from the top. Hope this helps.

Q-Dat · 02-09-2013, 06:54 PM

Find yourself an 18" by 3" deep cake pan and a braising pan rack from restaurant suppy that will fit the pan. Bend the legs so that it sits half way off the bottom of the pan. Burn your charcoal(preferably in some type of basket) under the pan which is filled with water to about a half inch below the rack. Only light 2-3 coals to start and run the kettle with the vents wide open. I never check the temp. They are usually done somewhere between the 4 and 5 hour mark.

3rd place ribs at a 50 team contest a while back using this method. It is a pain toclean the pan and rack, but it makes awesome ribs every time.

Carbon · 02-09-2013, 08:14 PM

Kind of a hassle but you can stack them tandem and keep rotating them every few minutes.

dadsr4 · 02-10-2013, 10:15 AM

Weber kettle second cooking grate
http://www.bbq-brethren.com/forum/sh...d.php?t=153514

dadsr4 · 02-10-2013, 10:23 AM

Raise charcoal grate on Weber Kettle?
http://www.bbq-brethren.com/forum/sh...d.php?t=117854

02-09-2013, 05:15 PM	#1
ColdFyre Knows what a fatty is. Join Date: 09-03-12 Location: Diamond Bar, CA Downloads: 0 Uploads: 0	One issue I have with the OTG... Heat rises... darnit. It's just not big enough for me to lay down 2 racks of ribs. I have 'em on end in a rib rack and the tops are getting burned. Gauge at the top is reading 310 but my probe at grate level is 242. Result? Burned edges! Still a few hours left to go too (the more 'mahogany' ones on the right are crisping up cuz I marinated 'em in some teriyaki sauce last night. I'm guessing the sugar is burning. The two racks to the left (not the single one to the far left, that's a tester) are just have Montreal on 'em and aren't nearly as dark on the tips)

02-09-2013, 05:52 PM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Well, it is primarily a grill, not a smoker. I never have the coals directly under meat when I set up for indirect. I am not sure how you are set up there? Perhaps you are asking too much of it? __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-09-2013, 06:08 PM	#5
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Those bones look done to me, You can rotate the ribs in the rack every so often. I haven't used a rib rack in a very long time IMO they'e a useless piece of equipment like a BCC gizmo and charcoal holders. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-09-2013, 06:34 PM	#8
J'ville Grill is One Chatty Farker Join Date: 11-18-10 Location: Jacksonville, Fl. Downloads: 0 Uploads: 0	OK you've got the OTG now get the Cajun Bandit conversion kit for it. ImageUploadedByTapatalk1360456465.844199.jpg Sent from my iPhone using Tapatalk __________________ Rick 18.5" Weber Smokey Mountain 22.5" Weber OTG with Cajun Bandit Conversion Kit Char-Griller Akorn with side cart 1999 Weber Master-Touch - bent but not broken 14.5" Weber Smokey Joe Silver

02-09-2013, 06:37 PM	#9
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	Use a rib rack. This will allow you to cook at least 3 racks and brings your ribs just that much farther from the heat. It works, I've done it. Keep your temps down to 220. And only get just a couple briquets going. They will slowly spread evenly. The bottom vents, only leave open an 1/8 inch and adjust your heat from the top. Hope this helps. __________________ I woke up to the smell of BBQ and I said to myself, self, This Is Going To Be A Good Day! Capt of the S.S. Farkanaut Winner of the 1st annual BBQ Brethren Beard War! 50 year Old Imperial Kamado with ears. Another old Kamado. Size #3. 22" fire pit with Weber lid. Nothing like a big fire after dinner. Weber gasser with side burner, silver. 22" Weber Kettle Gold. 14" Smokey Joe Silver. BLACK PIRATE THERMAPEN Yes, It's FAST.

02-09-2013, 05:22 PM	#2
ColdFyre Knows what a fatty is. Join Date: 09-03-12 Location: Diamond Bar, CA Downloads: 0 Uploads: 0	Don't get me wrong.... still the best purchase I made last year :)

02-09-2013, 06:06 PM	#4
ColdFyre Knows what a fatty is. Join Date: 09-03-12 Location: Diamond Bar, CA Downloads: 0 Uploads: 0	Yeah.. I know it's a primarily a grill. One of these days I'll graduate to an offset, WSM or drum of some sort. I got this one cuz of it's versatility. Didn't wanna buy one that could only do one thing just to come to realize I hated doing it :) My coals are shoved to one side, as usual. Got the snake method going. Bad camera angle in that shot. Foil is under the meat to catch the grease. Here's a pic pre-meat.

02-09-2013, 06:23 PM	#6
ColdFyre Knows what a fatty is. Join Date: 09-03-12 Location: Diamond Bar, CA Downloads: 0 Uploads: 0	bones on top are pulled back nicely but the ones on the bottom arn't... gonna be pulled here in a few minutes. I'm hungry! Racks are nice if I wanna do more than 7 ribs.

02-09-2013, 06:24 PM	#7
Untraceable is one Smokin' Farker Join Date: 05-19-11 Location: mn Downloads: 0 Uploads: 0	Buy a wsm and never look back. Except then the last rib on each end will be burnt

02-09-2013, 06:54 PM	#10
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	Find yourself an 18" by 3" deep cake pan and a braising pan rack from restaurant suppy that will fit the pan. Bend the legs so that it sits half way off the bottom of the pan. Burn your charcoal(preferably in some type of basket) under the pan which is filled with water to about a half inch below the rack. Only light 2-3 coals to start and run the kettle with the vents wide open. I never check the temp. They are usually done somewhere between the 4 and 5 hour mark. 3rd place ribs at a 50 team contest a while back using this method. It is a pain toclean the pan and rack, but it makes awesome ribs every time.

02-09-2013, 08:14 PM	#11
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles Downloads: 0 Uploads: 0	Kind of a hassle but you can stack them tandem and keep rotating them every few minutes. __________________ ....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....

02-10-2013, 10:15 AM	#12
dadsr4 is one Smokin' Farker Join Date: 02-08-10 Location: Howell, MI Downloads: 1 Uploads: 0	Weber kettle second cooking grate http://www.bbq-brethren.com/forum/sh...d.php?t=153514 __________________ Two Weber daisy wheel kettles A: 1979 P: 1993

02-10-2013, 10:23 AM	#13
dadsr4 is one Smokin' Farker Join Date: 02-08-10 Location: Howell, MI Downloads: 1 Uploads: 0	Raise charcoal grate on Weber Kettle? http://www.bbq-brethren.com/forum/sh...d.php?t=117854 __________________ Two Weber daisy wheel kettles A: 1979 P: 1993