Recent content by Midwest coast

I just downloaded Jeffs recipes and couldnt figure when you add the 2 cloves garlic to the sauce. Any help would be appreciated. Thanks

I did my fourth cook on the Dyna-Glo over the weekend. I did some St Louis spares, pork belly burnt ends and some pork tenderloin. Everything ran pretty smooth at a constant 225 for the first 3 to 4 hours and when I did a relight it pretty much ran at about 250 for the rest of the time.

How much of a chimney do you usually put in when relighting?

How are you burning your charcoal?

Thanks but how do you preheat your charcoal?

I do use the minion method. The first couple times I did it like a volcano with the 15 lit coals in the middle. But last time I put 12 lit coals in one of the corners. I had my vent all the way open on the Firebox. So after the 3 to 4 hours runs out and I need to relight again any ideas on what...

So now it looks like I can get a consistent 225. Next to see how I can get it up around 250 consistently. Maybe start off with a few more lid briquettes?

Did my third cook today and the temperature held better at a consistent 225 to 230. I put my water pan on the bottom rack instead of the floor to also work as a battle. I also tried a different way of lighting my charcoal. Instead of putting my light coals in the middle like a volcano I put them...

Ive used mine twice now. First time did four racks of ribs and some chicken thighs. Temperature held pretty well where I wanted it but had problems getting it back up to Temp after my first round of charcoal burnt out. Second cook I did 2 chickens halfed. This time my temperature rose higher...

Just got mine put together last night. I used silicone everywhere where I thought it would be needed and used a lava lock gasket for both doors. I plan on seasoning it tomorrow and trying my first cook with it on Sunday. I'm going to do a couple racks of ribs and some chicken any tips on how I...