Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. hardwater

    Everything is coming together

    Looking good!
  2. hardwater

    Everything is coming together

    I'm using cowboy lump. I am smacking my larger chunks with a hammer to even them out. I'm getting pretty good results. Steady temps 220-240, it really holds 225-230 quite well, but I get a few mild flare ups and downs. For me to do a 12 hour burn, I'd probably have to change coals 3 times...
  3. hardwater

    Everything is coming together

    Mine didn't flatten out perfectly either. When I'm cooking I have been running my two at about 1/4 " and when I'm done they still cut off enough oxygen to kill the fire.
  4. hardwater

    Everything is coming together

    Love the bottom dampener handles. I'll be adding this this week for sure! Good thinking.
  5. hardwater

    My ECB + Q

    accidental post
  6. IMG_2696[1].JPG

    IMG_2696[1].JPG

    • hardwater
    • Media item
    • Comments: 0
    • Album: My ECB + Q
  7. hardwater

    My ECB + Q

    230 is easy with the snake method,  I had them on about 6 hours tonight. 
  8. hardwater

    My ECB + Q

    Ribs much better tonight
  9. null_zps9243c4cc.jpg?t=1376185137

    null_zps9243c4cc.jpg?t=1376185137

    • hardwater
    • Media item
    • Comments: 0
    • Album: My ECB + Q
  10. null_zps000ed66e.jpg?t=1376185137

    null_zps000ed66e.jpg?t=1376185137

    • hardwater
    • Media item
    • Comments: 0
    • Album: My ECB + Q
  11. null_zps7e1d7e82.jpg?t=1376185192

    null_zps7e1d7e82.jpg?t=1376185192

    • hardwater
    • Media item
    • Comments: 0
    • Album: My ECB + Q
  12. hardwater

    My ECB + Q

    I have never had better wings and drummies and my company totally agreed, they were awesome.  I brined them with 4 tbls of vinegar, 2 tbls of salt, 1 tbls of garlic and onion powder for five hours and them soaked them in franks and coated them in Alpine Spice.  I only basted them in franks once...
  13. hardwater

    My ECB + Q

  14. null_zps5d167019.jpg?t=1376174631

    null_zps5d167019.jpg?t=1376174631

    • hardwater
    • Media item
    • Comments: 0
    • Album: My ECB + Q
  15. hardwater

    My ECB + Q

  16. image.jpg

    image.jpg

    • hardwater
    • Media item
    • Comments: 0
    • Album: My ECB + Q
  17. hardwater

    My ECB + Q

    ABT's are great
  18. image.jpg

    image.jpg

    • hardwater
    • Media item
    • Comments: 0
    • Album: My ECB + Q
  19. hardwater

    My ECB + Q

    Not really after fall off the bone, I'd prefer a bit of snap.  But I totally hear you on temps, I'm just learning.   I think I'm going to stop probing the meat.  I see it's edible and I fear it's drying out beyond that.   I'll just wait for the bend test to pass.
  20. hardwater

    My ECB + Q

    I think you are exactly right.  I think I should of kept cooking, they were edible by internal temp, real juicy, but not quite pull off the bone, real close, but did have a little meat sticking to the bone in certain areas.  I cooked them 215-230... mostly holding 228 for about 5 hours.   The...
Top Bottom
Back
Clicky