New Pit

Custom manufactured BBQ Pits, Do-it-Yourself projects, parts and ideas.

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Postby andyb » Mon Feb 23, 2009 4:38 pm

Got it all fired up. Turned the ash pan upside down in the main area.

Having troubles keeping above 150. Got a rack of ribs on. What to do?!
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Postby JamesB » Mon Feb 23, 2009 5:13 pm

How are you measuring temps at the cooking grate? If your using a thermo mounted in the lid of the pit, they are notoriously inaccurate on these smaller pits. Get yourself a cheap oven thermometer and set it on the grate and figure out what the temp really is.
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Postby andyb » Mon Feb 23, 2009 6:07 pm

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.
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Postby Gator » Mon Feb 23, 2009 6:29 pm

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...
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Postby DATsBBQ » Mon Feb 23, 2009 6:37 pm

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.
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Postby JamesB » Mon Feb 23, 2009 6:38 pm

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.
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Postby andyb » Mon Feb 23, 2009 6:49 pm

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.
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Postby JamesB » Mon Feb 23, 2009 6:55 pm

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.
Last edited by JamesB on Mon Feb 23, 2009 6:57 pm, edited 1 time in total.
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Postby DATsBBQ » Mon Feb 23, 2009 6:56 pm

I hope this wasn't the maiden voyage on this pit :shock: 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.
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Postby bwsdj » Mon Feb 23, 2009 7:15 pm

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. :lol: Havent used lighter Fluid since.
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Postby andyb » Mon Feb 23, 2009 8:59 pm

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!
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Postby Papa Tom » Mon Feb 23, 2009 9:19 pm

Looks like a fabulous first cook to me...quick learner.
tarde venientibus ossa....
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Postby JamesB » Mon Feb 23, 2009 9:23 pm

Looks like ya survived the first cook! Ain't learning fun when you get to eat the educational material!
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Postby super8mm » Mon Feb 23, 2009 9:35 pm

Looks great andyb :D
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Postby Gator » Mon Feb 23, 2009 9:35 pm

Good show, they just keep getting better from here! 8)
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