New Pit
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- andyb
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- andyb
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This is fun!
Sorry 'bout that. I've read that everywhere.
Now I have the damper and chimnet shut all the way and I'm staying at 210.
I used a meat thermometer in a hole on the far side from the fire box.
I guess its just a new skill and there's a learning curve and I'm at the bottom!
I'm using the kingston competition charcoal. Costco had two 16llb bags for I think $16 or $18.
Sorry 'bout that. I've read that everywhere.
Now I have the damper and chimnet shut all the way and I'm staying at 210.
I used a meat thermometer in a hole on the far side from the fire box.
I guess its just a new skill and there's a learning curve and I'm at the bottom!
I'm using the kingston competition charcoal. Costco had two 16llb bags for I think $16 or $18.
- Gator
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Gator wrote:Andy,
Your temp issues may be due to poor air flow - BTW, do you have a picture of your pit?
I think the general default is to start with the exhaust all the way open and use the intake to regulate airflow and control your burn rate...
Ditto that. Otherwise your ribs will come out black as all get out.
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
- JamesB
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I too would not recommend shutting down the exhaust. That is probably one of the biggest mistakes new Q'rs make. Leave that puppy open until you learn the pit a bit more.
There are certain pits and times when the exhaust can be choked back, but I wouldn't recommend it at this stage of the game...
Let us know how those ribs turn out.
There are certain pits and times when the exhaust can be choked back, but I wouldn't recommend it at this stage of the game...
Let us know how those ribs turn out.
- andyb
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Ok. So the pipes back open.
Typing on a BlackBerry here with a beer in the other hand!
Pics on http://bbq.boyden.org
The ribs look like a smoked ham on one side - kid doesn't like spices. He's 4!
Hovering around 200 with damper slightly open now.
I'll post pics of the ribs later. They look good. Hope they taste good.
175 ish and they are done? Bendy also.
Typing on a BlackBerry here with a beer in the other hand!
Pics on http://bbq.boyden.org
The ribs look like a smoked ham on one side - kid doesn't like spices. He's 4!
Hovering around 200 with damper slightly open now.
I'll post pics of the ribs later. They look good. Hope they taste good.
175 ish and they are done? Bendy also.
- JamesB
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I've never checked the temp on ribs. U cooking loin backs or spares? Either way, when you pick up the rack in the middle and the meat between the bones starts to crack and pull away a bit, they should be done. Another easy way to check is the grab two adjacent bones and see if they pull apart easy...
Another question, how much charcoal are you using? Back in my SnP days, I always had trouble keeping the temps down as opposed the issues you are having.
Another question, how much charcoal are you using? Back in my SnP days, I always had trouble keeping the temps down as opposed the issues you are having.
Last edited by JamesB on Mon Feb 23, 2009 6:57 pm, edited 1 time in total.
- DATsBBQ
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I hope this wasn't the maiden voyage on this pit I say that cause they need a good burn in - like a cook without food. This allows the shiney walls to get a bit dull. Seasoning if you will. In any case, the first 3 or 4 cooks won't square with how it behaves down the road. It usually gets better.
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
- bwsdj
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andyb,
i checked out your pics and noticed a bottle of lighter Fluid next to your charcoal. You need to get a chimney starter or a weed burner to get your charcoal going. Then you wont have any lighter fluid taste in your BBQ. I was so amazed in the difference of taste when i first started bbq'ng and an older fellow told me about the Chimney starter and weed burner method. Havent used lighter Fluid since.
i checked out your pics and noticed a bottle of lighter Fluid next to your charcoal. You need to get a chimney starter or a weed burner to get your charcoal going. Then you wont have any lighter fluid taste in your BBQ. I was so amazed in the difference of taste when i first started bbq'ng and an older fellow told me about the Chimney starter and weed burner method. Havent used lighter Fluid since.
- andyb
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Got to be quick, honeydo's...
SO, all in all GREAT!
http://bbq.boyden.org/index.php?album=f ... pt-at-ribs
I learnt a few things here. Temperature - need thermometer. I did use a charcoal lighter but need a torch.
The ribs were great as you may be able to see in the pics.
I need to get the basket sorted (may just buy the lowes vegetable one) and the torch.
Next weekend it's brisket and I have some jalapenos (from our yard) frozen from the summer to use somewhere!
It wasn't the maiden. I heated it up yesterday to 350 (according to built in thermometer) for 5 hours or so!
SO, all in all GREAT!
http://bbq.boyden.org/index.php?album=f ... pt-at-ribs
I learnt a few things here. Temperature - need thermometer. I did use a charcoal lighter but need a torch.
The ribs were great as you may be able to see in the pics.
I need to get the basket sorted (may just buy the lowes vegetable one) and the torch.
Next weekend it's brisket and I have some jalapenos (from our yard) frozen from the summer to use somewhere!
It wasn't the maiden. I heated it up yesterday to 350 (according to built in thermometer) for 5 hours or so!
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