Recent content by Pete Vance

Thanks for the responses. So I guess I should light all the burners and get the grate temp to around 250 or just light the burners on one side and cook over them? Should I monitor the heat at the grate the way I do on the WSM? BTW the ribs did turn out good. Tender and tasty.

I'm still waiting on final temp. It's 168 now

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I checked the cooker temperature with teo separate methods. The thermometer on the grill and probe to thermopro and they both read around 300 all day. I had a probe at grate level and it read 185 on the unlit side. From what I have read on several sites the ribs should be cooked at 290-305 to...

I tried my first ribs on the grill today. I think I did everything right. Grill stayed right around 300 degrees. I lit the right two burners and left the left two off. Ribs on the left side. The ribs have been on the grill for five hours now and the ribs are only 166 degrees. I added some sauce...

Mine has the rear drain. Other than that it looks just like yours.

Thanks for the responses. I bought mine from a friend. I think it is the 28 inch. Two controls, four burners. It took a little cleaning and now I need to get some avocado oil to get it cured. I fired it up and checked the temp with an infrared thermometer. It maxed out at about 460 degrees. Is...

I had not considered a Blackstone until a friend of mine had one for sale for $40. I got it home and cleaned up and now I can begin to experiment. I plan on doing some steaks and would like some advice. Cook it on high? Sear it on high and move to the cooler side of the griddle? Something else...

I plan on smoking a turkey breast for Thanksgiving. I did one a few years ago but need some refreshers. I did not brine the last time and do not plan to do so this time. What is a good wood for turkey? I have maple, hickory, apple, and oak. I think I used apple the last time. What is a good...

Smoked the ribs yesterday and they turned out pretty good. I did have a problem with the smoker. About two thirds in to the cook the temp just kept going up. I was trying to keep the temp around 225 to 250. Then the temp just kept going up to around 280. I closed the top vent and it finally...

how do you clean your grills? I clean mine with brush and scraper and then wash with dawn detergent. Anyone used oven cleaners? Any advice appreciated, pete

Not much leftover.

Ok. I smoked the flat and point together yesterday. The point was about 4 lbs and the flat about 5 lbs. I put them on about 6 am and temp around 225. Wrapped about 195 degrees and removed at 205 (after about 7 hours). I used salt and pepper only. They had a great taste and were fairly tender...