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guavawood
Posts: 213
Comments
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guava wood,
got my guava wood yesterday, using it tomorrow![p]great price, great service![p]jorge
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guava wood,[p]Here is a link to Wess B's recipe section. I have used his technique before and had good ribs!!![p]mule
[ul][li]http://www.wessb.com/Cooks/cooks.htm[/ul] -
Hey Greg![p]Got my 10# care package on Friday. I'm going to try spare ribs and chicken tomorrow with guava wood smoke. Really looking forward to it![p]How pungent is the guava wood? Normally I would burn three or four golf ball sized chunks of hickory to get the right amount of smoke for ribs and chicken (medium). How much guava wood should I use?
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Hi Howard,
Try www.cooking.com/products/shprodde.asp?SKU=103249
Have fun,
Steve -
BBQBluesStringer,[p]that sounds about right since our chunks are usually bigger than golf balls.[p]Can you believe I have to wait till next weekend to do my first ribs? My wife already made her costco run. I think I've opened my new EGG a dozen times already just to look in it!![p]Aloha![p]Greg Kemp
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Good luck and congrats.... you are going to pour a beer over your head and do the funky chicken around the egg to break it in aren't you?[p]john
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WooDoggies,[p]Thank you for the compliment! The EGG is very photogenic isn't it? Your rib cooking method sounds low and slow...do you use a drip pan below? Fill just above holes with lump or more?[p]Thanks and Aloha![p]Greg Kemp[p]
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guava wood,[p]Yes, you can use a drip pan or a plate setter or anything that will create a barrier between the direct line of heat of the coals and your ribs.
I like to have a few inches of air space separating the ribs and the barrier... that distance will allow the air to flow easily around the meat.[p]I will also do ribs direct as djm5x9 teaches here but you will have to be more careful keeping the grate temp from getting above 220 - 230. With that method, you will want as much distance between the ribs and heat source as you can.
For direct ribs I will clean out the firebox, build a smallish fire on the metal grate, then cover with fresh lump and smoking wood, let the fire establish and smoke clean up, then put the ribs up "in the dome" on an extended grill. Works real good.
Hope this helps and is not too late..... let us know how they turn out.[p]John
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