I currently have two weber kettles. One is a performer and one is just a regular one touch gold. I also have an 18.5 weber smokey mountain, which I absolutely love.
I'm thinking of buying a Kamado. I'm not sure why, I think maybe I just want a new toy? But my local costco has an incredible deal on a 24" pitboss, so I was thinking of putting my WSM and Performer on craigslist / kijiji and picking up the pitboss.
This would leave me with my gas grill hotdog machine, the 24" pitboss and a 22" weber kettle.
Anyone think I would regret this? Im wondering if the Kamado's hold temperature as well as the WSM does? I mean that thing is magical , I'm worried I would miss it.
Of note, I'm in Canada, and I run my smoker all winter. So I like the idea of the insulation provided by a ceramic.
Thanks in advance
Hey all, first time posting here, but I'm hoping with your help I can make some BBQ worth sharing on reddit.
My buddy's wife got him a grill a few weeks ago (https://www.homedepot.com/p/RiverGrille-Stampede-37-5-in-Charcoal-Grill-CG2053904-RG/206291330) and while it's been great for grilling, we've been having trouble sustaining temperatures optimal for BBQ. Our most recent failure was on a pork shoulder that took about 15 hours to cook, and came out at around 195, but felt more dry than tender.
We had a water pan, were doing two-zone cooking, and had digital probes monitoring both the ambient temperature of the grill and the meat. Any further tips for some noobs looking to enjoy some backyard bbq?
I did my first big smoke last weekend. I made ribs and a pork butt. They both turned out very good, except the pork butt took nearly 20 hours because I kept the temp too low.
The ribs were also good, but a little too sweet for eating more than a couple without getting a flavor overload. On the ribs I followed a lot of YouTube videos, which basically had me using a sweet and hot tub with mustard. After 3 hours I wrapped with brown sugars, honey and apple cider vinegar for two hours. I then added a small layer of bbq sauce for final 30 minutes.
Anyway, what I’m looking for now is to tone down the sweetness on the ribs. What are some of your suggestions? Do I just eliminate the brown sugar/honey step and smoke them with the rub only? Should I not wrap?
Thanks for any advice.
Did dry rub ribs for my first time yesterday. Used St. Louis spare ribs on a charcoal grill. Rub was on for hair over 12 hours. Used snake method, placed pan with boiling water under the ribs. Didn't use any wood, forgot to get some.
Cooked for 5.5 hours, tasted amazing. Small problem, the parts where the there isn't much meat on that 1 side of the bones was dry.
Is there a way to stop this or is it unavoidable? Rest of the ribs were perfect. Just that tiny amount at the end.
I probably could have taken ribs off sooner, but wasn't for sure if they were done. My temp probe was going everywhere, so i tried using the bend test. Do you do bones up or down when you do this test. Mine were down and no tears really accord, just a few minor ones. Tried it bones up, then they tore pretty good.
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