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321 spare ribs under cooked
I think even with propane you're in a manual fight against mother nature making constant adjustments. If you've got some sort of thermostat, it takes the guess work out of it. -
It finally arrived!
A baconless life, is no life at all. IT of the pork is up to 150°. And hey, it's well past noon so time for some liquid refreshment:- wrbasher
- Post #18
- Forum: General Discussion
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It finally arrived!
Here's the mac and cheese. About to take it to the wife for her employee picnic. Obviously the smaller pan is for those confused souls who don't eat bacon.- wrbasher
- Post #13
- Forum: General Discussion
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It finally arrived!
Fired her up this morning. I've got a batch of sqwibs (sp?) Mac and cheese going, along with about a 4 lb pork butt. The temps are a little tricky to figure out at first but it's rolling along now at 230°. It's hard to let it do its thing after making an adjustment. Gotta keep telling myself to...- wrbasher
- Post #11
- Forum: General Discussion
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It finally arrived!
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It finally arrived!
Ordered the WSM from Amazon. It qualified for prime and took about 5 days to get here. I was like a kid on Christmas tearing the box open and setting it up. Can't wait to fire this bad boy up and smoke a pork shoulder!- wrbasher
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- Forum: General Discussion
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Weber kettle help
I made the switch from propane to charcoal this summer and haven't looked back. I picked up the premium Weber and as was already stated the hinged grates and ash collector work very well. You won't be disappointed, the flavor is awesome! Plus that Weber ceramic finish will look a lot nicer than...- wrbasher
- Post #10
- Forum: Charcoal Smokers
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321 spare ribs under cooked
Thermometer was calibrated, the charcoal in the pic is old and wasn't burning. The basket of burning coals/wood is out of the frame. I think the bottom line is it needed more heat & more time. The temp is objective and doesn't lie. But taste is subjective and these were tough. -
321 spare ribs under cooked
Just finished reading the thread and as most on this site are, very informative. I really think I was fighting mother nature, a losing battle, to maintain smoking temps on a grill. -
321 spare ribs under cooked
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321 spare ribs under cooked
I smoked up a batch of spare ribs using the 321 method on a Weber kettle. The temp at the grate read around 200-220 throughout. I used kbb and cherry to smoke. I think my problem was trying to smoke meat on a day when a cold front is moving in. I had the dampers wide open and a wind break set up... -
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