TexasGuppie
Full Fledged Farker
- Joined
- Feb 20, 2006
- Location
- Marana, AZ.
Please help. Neither Oprah nor Dr. Phil will return my calls (I started a rumor that she was carrying his love child and they have been hacked off ever since.)
Okay...this is what I need answers to:
Or maybe I just put a "For Sale" sign on the pit and start eating McRib sandwiches when the "Q Jones" hits.
Please fellow Brethren-don't allow me to languish in this void of the unknown for too long.
-Gup
Okay...this is what I need answers to:
- What is the best way to clean my mobile pit? I've been cooking on it for almost two years now so I'm sure there is plenty of gunk in the bottom of the cooking chamber below the baffles.
- Ribs. Spares to be exact. Mine need help. I use the 3-2-1 method and they come out too dark (I'm searching for that beutiful mahogony color), the bark is mushy and taste a little heavy on the smoke. I need rib guidance. Remember: K.I.S.S.
- When do I stop adding wood and use lump or Kingsford for heat. I typically fire up a bag of Kingsford briquettes to get the pit up to temp, add my meat(s), toss on a log or two of hickory for smoke and then settle in for the long-haul. When the temps start to die I add more wood and nothing else. I think I might be over-smoking my meats (see my rib problem above.)
- A good rub recipe that will result in a nice CRUSTY bark and not this sticky gunk that I currently end up with.
Or maybe I just put a "For Sale" sign on the pit and start eating McRib sandwiches when the "Q Jones" hits.
Please fellow Brethren-don't allow me to languish in this void of the unknown for too long.
-Gup