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Posted on 4/14/13 at 8:41 am to gmrkr5
relit for the ribs. watched the temp climb up slowly with vents open. got up to 235ish and i start closing the vents, temp still climbing. wondering if this things has some serious air leaks
Posted on 4/14/13 at 8:43 am to CE Tiger
It probably does have some leaks but you should still be able to control it. if your shooting for 250 you should start closing vents closer to 200
Posted on 4/14/13 at 8:49 am to CE Tiger
Close the vents before they get to your desired temp because it will continue to rise. I keep my top vent barely cracked.
As I light it I keep the bottom wide open. If I'm trying to smoke 225ish I close it to about an inch when it gets to around 150. When it hits 200 I close it to about credit card width and adjust as needed. As you've seen it is tough to get it to come back down once you've overshot your temp. I e made that mistake countless times before figuring out how to more accurately get to your temp. Takes a lot of practice and learning how your particular grill works. It's not a result of too much charcoal like someone else already stated
As I light it I keep the bottom wide open. If I'm trying to smoke 225ish I close it to about an inch when it gets to around 150. When it hits 200 I close it to about credit card width and adjust as needed. As you've seen it is tough to get it to come back down once you've overshot your temp. I e made that mistake countless times before figuring out how to more accurately get to your temp. Takes a lot of practice and learning how your particular grill works. It's not a result of too much charcoal like someone else already stated
Posted on 4/14/13 at 8:55 am to Coater
opened the grill to cool the temp, got it down to 165 within a few minutes grill back up to 300 with all the vents closed. i have a new respect to those grill masters who can slow cook, this shite is tough 
i would think with the vents closed this thing should hold a temperature
i would think with the vents closed this thing should hold a temperature
This post was edited on 4/14/13 at 8:56 am
Posted on 4/14/13 at 8:57 am to CE Tiger
Every time you open the lid you introduce fresh air to the fire. This feeds the burning charcoal. Keep the lid closed and work the vents to lower the temp and then steady it.
Posted on 4/14/13 at 8:57 am to CE Tiger
Keep them closed until it drops to about 200. You may end up needing to relight it. You'll be fine
This post was edited on 4/14/13 at 8:58 am
Posted on 4/14/13 at 8:59 am to CE Tiger
quote:
opened the grill to cool the temp, got it down to 165 within a few minutes grill back up to 300 with all the vents closed. i have a new respect to those grill masters who can slow cook, this shite is tough
i would think with the vents closed this thing should hold a temperature
your probably making it worse opening it like that. the coals get a blast of oxygen every time you open it. i would leave it alone with the bottom vent about an eighth to a quarter of an inch and the top about the same (i'm assuming this thing has vents similar to a bge). like the previous poster said your going to have to learn the grill. pretty ambitious trying to do 2 butts and several slabs of ribs on the first go round...
Posted on 4/14/13 at 9:02 am to CE Tiger
If u got them to 180 last night, no problem finishing them n the oven. They have absorbed all the smoke they r gonna take.
Posted on 4/14/13 at 9:15 am to bossflossjr
Good point boss
Posted on 4/14/13 at 9:41 am to Coater
seems to be going better for the ribs, grill temp hanging at 259. 
Posted on 4/14/13 at 9:42 am to CE Tiger
quote:
seems to be going better for the ribs, grill temp hanging at 259.
there you go! the less you mess with it now the better.
Posted on 4/14/13 at 12:42 pm to T-BRO
Lunch time!
not as fall apart as i had hoped but it had a great smoky flavor and was very tender. for the 2am disaster that was last night, im happy. ribs should be ready in a couple hours
not as fall apart as i had hoped but it had a great smoky flavor and was very tender. for the 2am disaster that was last night, im happy. ribs should be ready in a couple hours
Posted on 4/14/13 at 12:44 pm to CE Tiger
Looks good. What was the internal temp when you took it off?
Posted on 4/14/13 at 12:47 pm to Coater
it was about 210 when i yanked it this morning after the relit. wrapped it foil and kept in a cooler. tossed it back on for a bit and got it back to 180. figured its internal temp had been fricked with enough so decided it was time to eat
when you do a butt if bone in preferred? these were boneless
when you do a butt if bone in preferred? these were boneless
This post was edited on 4/14/13 at 12:48 pm
Posted on 4/14/13 at 1:21 pm to CE Tiger
I usually do it with a bone in and pull it when the temp is 195-200. You may have taken it off a little early if it was a little tough.
Posted on 4/14/13 at 2:27 pm to Coater
quote:
I usually do it with a bone in and pull it when the temp is 195-200. You may have taken it off a little early if it was a little tough.
Same here.... And if it wasnt pullable, u took it off a little early.
Here is a recent bone pull...
Posted on 4/14/13 at 3:11 pm to bossflossjr
That looks awesome.
At the link I posted, there's a high-heat brisket method that cuts cook time to about 6-7 hrs.
Enjoy your smoker, nothing beats slow-smoked meats.
At the link I posted, there's a high-heat brisket method that cuts cook time to about 6-7 hrs.
Enjoy your smoker, nothing beats slow-smoked meats.
Posted on 4/14/13 at 4:45 pm to T-BRO
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