help-last minute for first cook

guavawood

Here's my scenario. I'm planning on doing 4 racks of spares and two spatchcocked chickens. I want to do the ribs on a rib rack on the BGE grate and the chickens on a second grate 7" above the first one. [p]Here are my questions: [p]Should I put the rib racks in a pan or direct? If direct, should I put a drip pan below even though I have no stone o plate setter? Can the drip pan catch fire?[p]Should I do the chickens with or without a pan or foil? Is it ok to drip on ribs?[p]Should I keep lover vent 1/2 open or 1/4 open? Any tips on how much to open daisy wheel?[p]I'm thinking 3 hours for chicken and 5 hours for ribs at about 250 degrees.[p]Should I fill with BGE lump to just above holes?[p]This is going to be happening in a couple of hours![p]Thanks and Aloha![p]Greg Kemp

Unknown

guava wood,
I usually put the plate setter in legs up so it is an indirect cook (for ribs). As far as drip pans, I have done it with and without. Without makes the platesetter messy. I've never done a double-decker thing, so will leave that for others to talk about.[p]The lower vent and daisy wheel will probably not be open much to keep the temp at 250. I think it's different for each egg.[p]I fill the lump up to the top of the fire box, so I guess that is above the holes.[p]Have fun with your first cook - sounds like you're being quite ambitious![p]Gwen

JeffHughes

guava wood,[p]I hate to put a damper on things, but cooking chicken over pork is considered a nono.[p]I'd cook the spares at 250 dome, direct on elavated grid, for 4 or 5 hours, then wrap in foil and store in a towel lined cooler. Then cook the chicken at 350 dome(less than an hour)...[p]Each cooker will have it's own temp control personallity, but on mine the vent and daisy wheel are barely open for 250. When I remove the daisy wheel completely(topless), temp runs about 350.[p]Just fill the egg up to about the top of the fire ring.[p]Enjoy--Jeff

thirdeye

<p />guava wood,[p]Pictured are beef ribs, but you get the idea. Ribs like an indirect set up. I would use some kind of drip pan or just some foil. If you have no platesetter, maybe you can rig up some sort of heat shield. [p]The chicken will cook fine at 250°. Put the ribs over the chicken. Fill the lump well above the holes. Adjust vent settings to get a 275°-300° dome temp which will put you in the 250° range for your grate temp. On my LGE, for 250°,the lower vent is open 1/2" or less and the daisy is cracked. [p]~thirdeye~[p]PS Love the guava, another shipment is headed my way right now.

guavawood

thirdeye,[p]how long for chicken at 250° indirect on BGE grate level? how long for chicken at 350° same place?[p]Ribs are smelling great! Temp is now at 260°...started 1.5 hrs ago...[p]Thanks and Aloha![p]Greg

thirdeye

guava wood,[p]I'm most likely late for your reply, as I've been out delivering butts to friends during the cocktail hour..... For chicken, at 250 grate I go around 2-1/2 hours, and at 350, around 1-1/2 hours. (But my basting habits slow down my cooks a little) I'll bet your ribs will bring the whole meal together! What did you figure out for your set up?[p]~thirdeye~

guavawood

thirdeye,[p]perfect timing...the ribs have been on for 2.5 hours at dome temp of 250-300° so in half an hour I was thinking of wrapping them in foil (ribs) and then putting chickens on. I have 4 slabs of spares on raised grid (cut in half slight over lap) and will put chicken on when I foil and sauce the ribs. (should I foil?) any way hoping it wall be ready in in 2-2.5 hours. Thanks for your help and I will take pictures and post them![p]Aloha![p]Greg

Car Wash Mike

guava wood,
I had no idea how to respond so I have just been reading. Sounds like you are doing great. I love pics. Lawn Ranger don't like mine though.[p]Mike

thirdeye

guava wood,[p]Smokin' Joe turned me on to a "holding" technique of foiling & resting ribs in a cooler after 3 hours (instead of foiling and returning to the cooker). This method would work great for you while the chicken cooks. Then you can unwrap & return the ribs to the Egg when the chicken comes off & rests. If you want sauce, brush it on in the last 20 minutes or so.[p]~thirdeye~

guavawood

<p />thirdeye,[p]Thanks! Things are smelling good! It's amazing how long a wood chunk will last in there! [p]I just put on the chicken...I know the ribs are too cozy together..I should spread them out a bit.[p]Aloha![p]Greg

guavawood

<p />thirdeye,[p]A special moment...

guavawood

<p />thirdeye,[p]Mostly between 250-300 degrees...

guavawood

Car Wash Mike,[p]Stop lurking..show me what you got... and I'll put in a good word for you to Lawn Ranger...![p]Aloha![p]Greg

ccrider.disabled

guava wood, a white lid. so long ago. it's fun ain't it.

Unknown

guava wood,[p]First step...[p]First kiss...[p]First date...[p]...[p]
bc