Some Pron and Thanks

This is my first post! I've learned a ton here and check frequently for new ideas and equipment reviews. I've learned a lot from amazingribs.com but love to hear different techniques from everyone here. Here's some recent cooks for you hungry folks. I know it's crazy to most to have a $200+ dollar toy on a $150 grill, but I don't think I'll get much criticism here. I still need to try a brisket on the kettle.




These ribs were the first time I foiled anything. I foiled them for an hour after 2 hours at 275 on the grate. They sure did cook quick but still had good bite and were not falling off the bone. If they didn't cook so quick I would have left them for another half hour or so on the grate to firm them back up. I used dry Maple Wood, from Smoke Me Wood. One, rather big chunk, always puts off good smoke for around an hour which is all I've been using.

Also, here is a small pork butt cooked at 250 for 10 hours and taken off at 195. Both the ribs and butt were rubbed w/ Meatheads Memphis Dust. I will try some others but I do love the flavor that rub has.



Lastly, a round of eye I did for some roast beef. With only salt & pepper I'd like a more of an Italian Style roast beef flavor like Boars Head has for next time. The GA held great at 300 for over an hour w/ an indirect setup. 135 was a little over done for me though.



I might as well throw this in too. It's past lunch time, and I'm hungryy.

Thanks all. I've been doing a lot of outdoor cooking the last year. Bought the GA because I don't think I've cooked for more than 4 people this whole year and I want to fire it up if it's just me for lunch. Used a gasser when I was younger for a couple years then living in apartments, school yada yada and didn't cook. Never had a clue what temp I was cooking and no charcoal experience before this. The electronic help is much appreciated for now.

I don't know about others in the kettle but I will defy foil my next butt. Cook time's has been crazy for a 5 pound bone in butt.