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05-28-2012, 06:25 PM
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#11 |
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Senior Member
Mingo
Join Date: May 2011
Location: Pensacola
Posts: 110
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The bottom lets fresh air/oxygen in and the top lets heat out/keeps it in. To drop temp, open the top to let the heat escape and close the bottom to cut off oxygen to the fire....
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05-28-2012, 06:30 PM
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#12 |
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~~~~~~~Creepin'~~~~~~~
Grand Slam
Join Date: Oct 2007
Location: In the woods, lookin' fer ticks!
Posts: 8,035
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Jeff, You'll learn what temps to close your vents to after a bit of fooling w/ it.....
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05-28-2012, 06:39 PM
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#13 |
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Super Moderator
Sailfish
Join Date: Oct 2007
Posts: 2,016
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Foil is a rib racks best friend
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05-28-2012, 08:19 PM
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#14 |
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Senior Member
Grouper
Join Date: Oct 2007
Location: Navy Point
Posts: 1,105
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you can also smother it with fresh coal and drastically reduce the airflow
They heat up fast but are slow to cool down |
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05-28-2012, 08:26 PM
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#15 |
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Senior Member
White Marlin
Join Date: Oct 2007
Location: BLACKWATER BAY
Posts: 3,253
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And to heat it up real hot real quick, I have been known to put my leaf blower on the bottom hole...
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05-28-2012, 08:50 PM
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#16 | |
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Senior Member
Sailfish
Join Date: Jan 2009
Location: gulf breeze
Posts: 1,509
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Quote:
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05-28-2012, 09:20 PM
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#17 |
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Senior Member
White Marlin
Join Date: Aug 2010
Location: Pensacola, FL and East Central AL.
Posts: 3,873
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There is nothing wrong with cooking ribs at 250 degrees.
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05-28-2012, 10:05 PM
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#18 | |
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Senior Member
White Marlin
Join Date: Oct 2007
Location: In the Green Room
Posts: 2,640
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Quote:
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05-28-2012, 10:07 PM
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#19 |
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Senior Member
White Marlin
Join Date: Oct 2007
Posts: 3,973
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Wow, the foil did the trick. They were as tender as I have ever tasted. Need to work on a better rub, but I used poplar wood and it was great. Thanks for the help. Also did a front shoulder from a doe that turned out nice and tender. Mmmm
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05-28-2012, 10:14 PM
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#20 |
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Senior Member
White Marlin
Join Date: Oct 2007
Posts: 3,973
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All that's left...
Last edited by jspooney; 07-13-2012 at 11:39 PM. |
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