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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-15-2013, 11:01 PM   #16
flyingbassman5
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Looking good from here!! Keep it up!

You'll learn to relax eventually and will even give up some of the nitty gritty tasks like mopping. You'd be surprised at how many guys DON"T do that on here, myself included. You will even question the need for foiling eventually...

Your wife (or girlfriend) will eventually question your sanity too...
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Unread 04-15-2013, 11:11 PM   #17
CharredApron
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Darn skippy from here! Welcome enjoy yourself, It's only food, not a heart transplant. Yet.....
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Unread 04-16-2013, 08:05 AM   #18
VeRTiGo91
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Looks great!! Welcome to your new obsession for sure!!
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Unread 04-16-2013, 11:07 AM   #19
1911Ron
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They look good to me There plenty of knowledgeable people here and at the Weber kettle club site that can help you on your cooking on the kettle.
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Unread 04-16-2013, 11:19 AM   #20
Big George's BBQ
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Looks great to me
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Unread 04-16-2013, 11:57 AM   #21
Mason Dixon Bowhunta
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Looks good
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Unread 04-16-2013, 12:39 PM   #22
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Off to a good start. Now, don't be a stranger!
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Unread 04-16-2013, 02:11 PM   #23
Fo Sizzle My Nizzle
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Good looking grub for sure!
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Unread 04-16-2013, 02:18 PM   #24
dwfisk
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Look good from here! Welcome,
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Unread 04-16-2013, 03:11 PM   #25
Big M1ke
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I'm at hour 4 on my kettle as we speak. It took me a few tries but i've gotten the snake method down really well finally. She's been rolling at a steady 230 since i threw the ribs on at noon. I used to worry about temps constantly but now i just check it every hour and give em a spray of apple juice.
The kettle isn't as difficult to low and slow on as people think. Got me a drip pan, couple fire bricks and loaf pan with water on the grate over the coals. I use Stubb's briquettes. Haven't been able to figure out lump yet. I couldn't stay below 300.
Anywho....Those ribs look dead on to me.
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Unread 04-16-2013, 04:37 PM   #26
sawtooth
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Quote:
Originally Posted by Big M1ke View Post
I'm at hour 4 on my kettle as we speak. It took me a few tries but i've gotten the snake method down really well finally. She's been rolling at a steady 230 since i threw the ribs on at noon. I used to worry about temps constantly but now i just check it every hour and give em a spray of apple juice.
The kettle isn't as difficult to low and slow on as people think. Got me a drip pan, couple fire bricks and loaf pan with water on the grate over the coals. I use Stubb's briquettes. Haven't been able to figure out lump yet. I couldn't stay below 300.
Anywho....Those ribs look dead on to me.
Thanks!

If you get a chance, I would love to see a picture of your setup and hear any lessons you have learned about using the snake method. I was frustrated that I could not get the heat above 215 or so yesterday with all the vents open but I was only using a snake of 2X2 kingsford briquettes. I suppose I could add a 5th briquette and close the vents a bit if the temp gets too high.

Given that I have not yet mastered the snake, I was not ready to go with lump on the low and slow. I have been using Royal Oak and it burns super fast (not to mention the fact that the pieces are tiny and slip through my grate:( ).
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Unread 04-16-2013, 04:43 PM   #27
JABonk
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Looks darn tasty to me
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