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2nd BURN

ciret

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Well, got 'er goin'. . .

Made some quicky fire grate & baffle mods. Put the OEM grate on top of some paving bricks set on edge. Made a baffle of tin foil.

See pics: they're in reverse order, 1st uploading pics :)

Cook is progressing nicely, more later. . .
 
WooHaa
Finished at 10:30pm, chicken and fatties came off at 6:45pm, internal temp 160. Ribs off into foil and cooler at 10:30pm, meat pulling from bone and bones twisted loose easily.
Used 24lbs of Kingsford, about 3lbs of hickory chips and a few hickory chunks.
Was able to maintain temp on the door thermometer between 180-190 fo rthe 1st 5 hrs, then dropped to 150-160. I don't have a remote probe, so I stuck an instant read thermometer into the cooking chamber at door. I measured the temp at the 3 shelf levels. Tried to maintain the middle at 230-240. High was 330, low was 220.
The fire grate raised on the bricks gave me plenty of room to maintain air flow with the ash accumulation.
I haven't tried the ribs yet, but he chicken and the fatties came out great. My daughter said it was the best chicken I've ever made :)
Well, I'm gonna go try the ribs and then upload some pics.
 
:lol:
Man oh MAN
I just tried the ribs, farking awesome. I thought I had turned out some pretty good ribs on the Weber, but these are unbelievable. And this is only my 2nd try on the new unit!
My prep was to brine the chicken and rub it with lemon pepper, then after I pulled it off the cooker I threw it in the oven at 450 for 10 min to crisp up the skin.
For the ribs I pulled off the membrane. It seems that there is not a clear consensus on this. What are the pros and cons? Then I rubbed them with yellow mustard and used 3 different rubs, Sourthern Flavor from my friend Bill, a garlic pepper blend from the grocery store and a concoction I made up of McKormicks Grillmates Montery Steak seasoning with hot chilli powder, cayanne pepper, black pepper & garlic powder. After about 2 1/2 hrs I started spraying with apple white grape juice (it's grandson juice :) ) with some olive oil, worchestershire and a little herbed vinegar.
I think if I had kept the temp down closer to my target of 230, lower and slower, they may have turned out even better.
Like I said before, if I could get food this good on my 2nd try, I can't wait to try again. And again and again. . .
I'm learning and happy. :D
 
Like I said before, if I could get food this good on my 2nd try, I can't wait to try again. And again and again. . .
I'm learning and happy.

Brothers, another one is hooked...........Don't ya just love it!!!!!!!!!
 
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