Recent content by elninohese

When i use the vortex, i crack the lid an inch open...temp gets up to 600--but still after 40 mins, would like the skin to be more crispier....they are good but not like kfc crispy. I use only dry rub and oil them before--flip 30 mins in....

yes should of mentioned Toronto - 17 Celsius is around 2 Fahrenheit

yep going forward will be leaving lid a inch gap--with vortex going ...you can hear and see the difference between closed lid and slightly open gap...more air rushing to the vortex. Only be doing this for wings--maybe burgers....high high heat...I am in Toronto, cold week ahead of me....

Had the Weber kettle for over a year and vortex--always had mediocre wings--temp on dome always just hit 400f...Never figured it out--lump coal. Always used mapp torch to hit lump in vortex to heat up..vents all open...Decided after a year to buy Charcoal chimney starter--filled it up with lump...

try 3 hours at 280.....nakked...dry rub---come out perfectly..

Question...so do you put steaks on indirect --do you put probe in middle of steak, and wait till it hits 115--then sear to 125? have dual probes is this the best way to get readings?-- how long does it take to reach 115..if you have a roaring fire indirect piece of steak? guessing 5 mins? then...

i had a strange experience last time i did ribs...lump coal on on side of kettle..dual probe...had my rack of ribs on..one probe grate level hit 270 which i like...the other probe near top of ribs so guess 2 inches higher elevated..temp was saying 340? got the same readings switching...

Best rack to date. Under 3hrs, 275 Lump coal—Apple wood chips. Home made sweet BBQ sauce. Mash Potatoes. Kids all approved. I had one they shared the other

TLLBM ..yep we are very similar--I like them like this---

sorry meant to say 270..my error

Do other people prefer 3 hrs indirect at 270? Bare with no sauce just rub-- no spritzing? need to know if this is fine for life. I like it has a little pull off the bones--not dry? Any other people like this way? sauce them on the plate if needed.

maybe I should wrap them in apple just at the 2mark for 30 mins ? i will experiment this weekend on two racks..

i do the bend test..but taste kind of tough still at 2.5mark...and leathery....basically 275 for 2.5hrs ..no wrap or sauce...do spray them after 1 hour...hmmm...dont like fall off the bone..like to tear..but looking for more softness....

: question...anyone smoke ribs on kettle around 270 degrees for baby back? how long do you smoke for 3hrs? dry and no wrap?