I tried my first low and slow with the egg tonight. 2 slabs of baby backs. One was rubbed down with dizzy dust and the other with red eye express.
I started my fire ,pushed a chunk of apple down into the lump , put the plate setter in legs up , placed a 1 x 17 x 11 1/2" drip pan on and filled it with hot water and a glug of apple juice. I put the grid in and clipped my maverick probe 1" above the grid. I stabalized the egg at 250 for about an hour before adding the ribs.
At 2 1/2 hrs. I put on some abt's , and put more water in the drip pan ; as it was almost dry.
At 3 hrs I sprayed the ribs with apple juice , foiled them , and right back on
At 4 hrs I unfoiled the ribs , and right back on.
At 4 1/2 hrs raise temp to 375 and sauced 1/2 of each rack.
5 hrs pulled ribs and abt's.
I never thought that regulating temperature could be so easy. After stabilizing the egg I never touched the vents and it held 250 dome spot on the whole time until I raised the temp at the end.
The ribs and abt's were great ! My taste buds couldn't tell much difference between the 2 rubs.
The only issue I had was the drip pan . 2 hrs was all I could get without running it dry. Is there anything that can be done about this so water doesn't have to be added every 2 hrs ?