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Re: 9:30 and the Ribs are on the Grill 

By: Decomposed in POPE 5 | Recommend this post (4)
Fri, 31 Aug 18 8:19 PM | 54 view(s)
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Msg. 06950 of 62138
(This msg. is a reply to 06949 by Decomposed)

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My immediate problem is that the temperature is going too high. Excess heat can be a problem with hibachi pots. The things are so well insulated that getting temperatures that have gone too high to come down again can be a challenge. I definitely want to keep this thing in the 225° to 275° range from the start. Once I have the oxygen set right, it'll settle in where I want it and I can leave it pretty much unattended.

When I started, I threw some wood in with the coal in order to generate initial smoke. The wood ignited, which is probably the reason for the rapid temperature climb.

In response, I almost completely cut off the oxygen intake. That ought to help. Now I just have to watch so that the coals don't go out. That's not easy to do that but it can happen.

BTW, clo, OCU, weco and zz: MASSIVE CO2 emissions here! Bah-hahahaha!!

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The above is a reply to the following message:
9:30 and the Ribs are on the Grill
By: Decomposed
in POPE 5
Fri, 31 Aug 18 8:11 PM
Msg. 06949 of 62138

Getting back to Nemo's question from yesterday, I'm BBQ'ing the ribs. I don't have a true smoker anymore, and I'm not even close to starting a smoke house project. The meat is over coals, not cooking via redirected smoke - and that means I'm BBQ'ing.

However, the ribs aren't sitting directly on the grill, either. They're in pans. I'm cooking on a low temperature and closing the smoke vent most of the way so as to create a smoke house effect.

As you can see, it's a good thing I bought disposable aluminum pans. I had to bend them to make 'em fit! (There was another option: I could have put one of the pans on a higher grill that isn't currently installed. I didn't want to do that since it's like cooking in an oven; the temperatures on the two grills wouldn't be the same. When I try the meat tonight, I want to know if I did things well or badly so that I can do at least as well next time. It's hard to know what went wrong if two batches haven't been cooked the same way. I might not even remember what I did differently between the two or which batch I'm evaluating.)

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