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Welcome aboard! You and your family will love that grill!
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I was the same way with mine not too long ago and enjoy just throwing everything in there at the last minute (including wood chips)...watching it smoke to beat the band..and wondering all afternoon what it will look like when the probe tells me to open it up again. I don't worry about much when using the GrillGrates.
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Welcome. What kind of ribs? Oink or Moo? I'd vote for short ribs. Or plate ribs.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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NPHuskerFL said:Welcome. What kind of ribs? Oink or Moo? I'd vote for short ribs. Or plate ribs.
Edmonton, Alberta - XL & Minimax -
Welcome. And what time should I stop by for some ribs?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I'd say today was relatively successful. The temp got away a bit high during the day and the lump went out a couple times but overall things were pretty good.
lessons learned:- i need something effective to light the lump
- i need to figure out how to get more smoke flavor On the meat
- although my subtitute platesetter worked i think the real thing would allow better airflow which may have stopped the lump from going out.
Edmonton, Alberta - XL & Minimax -
Change your avatar. You're scaring me... Welcome!! Take it in jest.
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Improvise. Adapt. Overcome. Looks like you did well to me. If you haven't already bought a PS. I might entice you to review CGS website prior to the PS purchase. Nothing wrong with just a PS (that's what I run w/ on my LG) but, there are other options available.
http://ceramicgrillstore.com/
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
matoch said:I'd say today was relatively successful. The temp got away a bit high during the day and the lump went out a couple times but overall things were pretty good.
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- i need something effective to light the lump
- i need to figure out how to get more smoke flavor On the meat
- although my subtitute platesetter worked i think the real thing would allow better airflow which may have stopped the lump from going out.
When the initial smoke clears, I've been just getting everything staged...throwing a handful of those lightly soaked Oklahoma Joe chips on the flame...quick throwing the guts in with the meat and leaving it. It seems to smoke (evenly) as the lump burns and the 10" stone in the woo (or whatever you come up with) seems to isolate things well enough.
As far as the lump going out; I'm finding that you have to fill the firebox as much as is practical for your setup, be prepared for some lump to be better than others and that my 'scatter chips to the wind' method might exasperate the problem.
I just don't care vs setting it/forgetting it and the quality of the initial smoke that I'm getting. -
matoch said:Thanks everyone.
i kinda forget that my work photo follows me around online
This is me when I'm not working.
Ans these are the two that are usually crawling all over me.Good looking kids...must take after their momma..jk!
Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee" -
feef706 said:matoch said:I'd say today was relatively successful. The temp got away a bit high during the day and the lump went out a couple times but overall things were pretty good.
i've thought about it a bit more and although the makeshift platesetter may have contributed to reduced airflow I'm not convinced it caused the lump to go out.
When I figured out that it was no longer burning effectively I pulled the grill and makeshift platesetter out to see what was going on. I had only lit one spot in the lump and that had nearly burned to completion and had a good amount of ash left that was covering the holes of the grate. I knocked as much ash through the grate as I could and re-arranged the lump without adding any. I was able to get it burning a bit by blowing onto the lump.
The second time it went out I added more lump and put a piece of paper towel in canola oil and then lit it on my gas barbecue. I put this in to light the lump and it did a decent job and stayed lit until the end of the cook.
In short it may have been caused by- makeshift plate setter reduced air flow
- vents may have needed to be open further
- poor lighting of lump/ash build up may have allowed it to burn out without igniting the rest of the lump.
Edmonton, Alberta - XL & Minimax -
I don't see how the fire could have gone out with those settings, but I'm limited in experience
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NPHuskerFL said:Improvise. Adapt. Overcome. Looks like you did well to me. If you haven't already bought a PS. I might entice you to review CGS website prior to the PS purchase. Nothing wrong with just a PS (that's what I run w/ on my LG) but, there are other options available.
http://ceramicgrillstore.com/
Thanks for the recommendation though.Edmonton, Alberta - XL & Minimax -
Lump that produces a lot of ash can clog up your airflow. Rockwood produces very little, and Royal Oak is pretty decent for low ash as well.
@nphuskerfl made a good suggestion about Ceramic Grill Store. I'd much prefer their set up to a placesetter. Although not sure what's available for a MM since I don't own one.Phoenix -
Eggzellent said:
- i need something effective to light the lump
- i need to figure out how to get more smoke flavor On the meat
- although my subtitute platesetter worked i think the real thing would allow better airflow which may have stopped the lump from going out.
When the initial smoke clears, I've been just getting everything staged...throwing a handful of those lightly soaked Oklahoma Joe chips on the flame...quick throwing the guts in with the meat and leaving it. It seems to smoke (evenly) as the lump burns and the 10" stone in the woo (or whatever you come up with) seems to isolate things well enough.
As far as the lump going out; I'm finding that you have to fill the firebox as much as is practical for your setup, be prepared for some lump to be better than others and that my 'scatter chips to the wind' method might exasperate the problem.
I just don't care vs setting it/forgetting it and the quality of the initial smoke that I'm getting.
Would you consider the BGE or other brand fire starters to be a necessity or can you light lump directly with one of those torches?
When you say a handful would you grab the absolute most you could grab with one hand or is it just what you'd get if you stuck your hand in and pulled out a comfortable amount?
I grabbed BGE lump this time since I figured it would be a safe choice. I'm going to look around and see what else is available where I live.
Thanks for the comments and ideas.Edmonton, Alberta - XL & Minimax -
matoch said:Eggzellent said:
- i need something effective to light the lump
- i need to figure out how to get more smoke flavor On the meat
- although my subtitute platesetter worked i think the real thing would allow better airflow which may have stopped the lump from going out.
When the initial smoke clears, I've been just getting everything staged...throwing a handful of those lightly soaked Oklahoma Joe chips on the flame...quick throwing the guts in with the meat and leaving it. It seems to smoke (evenly) as the lump burns and the 10" stone in the woo (or whatever you come up with) seems to isolate things well enough.
As far as the lump going out; I'm finding that you have to fill the firebox as much as is practical for your setup, be prepared for some lump to be better than others and that my 'scatter chips to the wind' method might exasperate the problem.
I just don't care vs setting it/forgetting it and the quality of the initial smoke that I'm getting.
Would you consider the BGE or other brand fire starters to be a necessity or can you light lump directly with one of those torches?
When you say a handful would you grab the absolute most you could grab with one hand or is it just what you'd get if you stuck your hand in and pulled out a comfortable amount?
I grabbed BGE lump this time since I figured it would be a safe choice. I'm going to look around and see what else is available where I live.
Thanks for the comments and ideas.
Countless methods and even more firestarters. Some apparently use an oiled napkin/paper towel. I use little chunks of the cardboard looking firestarters as I have them. Some will argue that the fire needs to be started from the top and others just the opposite. I like the vent-hole-bent-tube method with the torch as I really don't need a firestarter even with propane fuel. In comparison I've got a weed burner for the XL. If I'm too lazy to go get a firestarter square or make one I still don't have sparks shooting all over the place using the vent hole/torch regardless. One disadvantage (and it may contribute to more lump burned quickly) is that the highest volume of air needed for rapid fire spreading is closest to the fire using this method. Light it 180 opposite and the air 'struggles' to reach a fire burning at the back of the firebox. Makes sense to me but who knows.
"..When you say a handful would you grab the absolute most you could grab with one hand or is it just what you'd get if you stuck your hand in and pulled out a comfortable amount.."
Probably leaning towards the latter and always leaning towards less on subsequent cooks. At $2 bag (on sale) from Menards (not sure what they have up there) that's probably less than $.50 a cook on the grab-as-much-as-you- can side. I've been trying this on the assumption that most meat only absorbs smoke for so long..some will say soak the chips..some will say not..it seems to smoke plenty long soaked for a short time. I'm guessing that this also contributes to burning the lump fast due to the chips being scattered all over haphazardly.
As offered before..don't do as I do because I'm always looking for the KISS or works by accident method and this cooker seems not to mind. I've always liked the BGE lump that you picked up yet am stuck now with the Menards (straw/ green)/Walmart (orange/red) RO and feel just glad to have it (works fine/doesn't taste bad). -
Mini to XXL there is plenty to learn here. It's a great hobby and a great way to feed your family at the same time!XL BGE; Medium BGE; L BGE
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@matoch you can get Maple Leaf lump at Canadian Tire. I personally tried a whole bunch that were available locally and that's the best one for me.XLBGE, MMBGE, CyberQ
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I too like the Maple Leaf when I tried it, but the $18.99 price tag at CT makes me much more inclined to grab the $12.99 Basque Nature's Own at Costco. It's also great lump!
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GrateEggspectations said:I too like the Maple Leaf when I tried it, but the $18.99 price tag at CT makes me much more inclined to grab the $12.99 Basque Nature's Own at Costco. It's also great lump!XLBGE, MMBGE, CyberQ
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1move said:@matoch you can get Maple Leaf lump at Canadian Tire. I personally tried a whole bunch that were available locally and that's the best one for me.GrateEggspectations said:I too like the Maple Leaf when I tried it, but the $18.99 price tag at CT makes me much more inclined to grab the $12.99 Basque Nature's Own at Costco. It's also great lump!Edmonton, Alberta - XL & Minimax
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1move said:GrateEggspectations said:I too like the Maple Leaf when I tried it, but the $18.99 price tag at CT makes me much more inclined to grab the $12.99 Basque Nature's Own at Costco. It's also great lump!
38$ / bag - HOLY CHIT!!!. I just bought an emergency bag of Royal Oak (same stuff) and paid 10$.
From one canuck to another - yous gettin screwwwwed.
Phoenix -
blasting said:1move said:GrateEggspectations said:I too like the Maple Leaf when I tried it, but the $18.99 price tag at CT makes me much more inclined to grab the $12.99 Basque Nature's Own at Costco. It's also great lump!
38$ / bag - HOLY CHIT!!!. I just bought an emergency bag of Royal Oak (same stuff) and paid 10$.
From one canuck to another - yous gettin screwwwwed.XLBGE, MMBGE, CyberQ -
matoch said:1move said:@matoch you can get Maple Leaf lump at Canadian Tire. I personally tried a whole bunch that were available locally and that's the best one for me.GrateEggspectations said:I too like the Maple Leaf when I tried it, but the $18.99 price tag at CT makes me much more inclined to grab the $12.99 Basque Nature's Own at Costco. It's also great lump!
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A beautiful family you have there. Welcome aboard....Love my MM.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Welcome to the MiniMax family. I got one about 2 weeks ago. I'm going to do my first cook tonight on it.
Is that the big green egg rib rack? I've been debating about picking up a rib rack for my egg
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