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Don't buy an EGG unless you know what you are doing. It is an expensive item and you should get your stuff together before you step into it.
Sounds like a plan to me, although lump to the top of the fire ring sounds excessive-how much clearance would there be between the lump at that height and the stone for the indirect cook (I don't use the ar set-up)? When I light the lump for low&slow I always light in the middle around bottom dead-center-then build up the lump around the initial fire. Haven't lost a fire with that approach-but there are as many ways to light as posters. I would wait to sauce til the ribs are very close to passing the bend test. Here's a link (scroll down to the section about pork) for some great info.
http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html Good luck.
I am so happy witha kitchen company called www.the-kitchenfactory.co.ukthat I found on Google. I do think that when buying a kitchen that you shouldtry and buy from a local dealer so that if you do have a problem with missingitems than you can just go and collect them rather than having to wait for thecompany to deliver them when it’s convenient for them to do so. If you live in Luton. Then you should try buy your kitchen from Luton. As well as safe guarding yourself againstproblems you’re also supporting the local economy.
I was selfish andwent to a national company and I ended up with a kitchen that was 80% completeand I had to wait over a month for it to be finally completed. I had drawersmissing and the wrong design of tap to the one I ordered. They delivered theitems in three separate deliveries spanning a four week period.
I saved nearly £1500 by using the company. My full Kitchen cost £1100 and they recommended a kitchen filter for me who fitted it for £700. Tatal was £1800 fitted. The localcompany wanted £3295 for the samekitchen fitted. So you have to weigh up if you are prepared to wait a month andsave £1500. If you are prepared to wait then www.the-kitchenfactory.co.uk isthe company for you but if not then my advice is to buy your kitchen from localcompany.
If I have the bottom vent open that small the temp will be below 200.
Don't buy an EGG unless you know what you are doing. It is an expensive item and you should get your stuff together before you step into it.This comment is rather harsh and uncalled for in my opinion. That's what makes this community the best, because everyone here is willing to help, no matter what. The learning process is half the fun.
Rob I'm glad to see your starting to get the hang of things, the ribs look great. Keep cooking and your techniques will continue to evolve.
I have to comment on the amount of lump you used though. I start every cook with more then you have there. Even it its just a one hour cook. I'd say I have at least twice what you have there, maybe more. Every cook I knock the ash down and add enough lump to at least cover the bottom of the fire ring. More if I am cooking for a couple of hours. Starting with the same amount of lump each time my temps stay pretty consistent with the same vent settings from cook to cook. You will learn where 400 is compared to 300 and so on. Sometimes I don't even wait to get to temp since I know where say 400 is. I can light it, set the vents and go take a shower. Its slower to come up like that but it saves time If I get home late and have other things to do while starting dinner. Once in a while for who knows what reason things might get a little to hot but its not often.