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  • Re: Temperature Control

    If you are going for lower temps, don't light a whole lot of coals on fire.  If I am smoking at 250, I only use one small lighter block.  Then as soon as a few coals are lit I close the lid with the bottom vent open and top vent off.  I let the temp start rising and put the top vent on at 200, start closing it and the bottom till the temp levels off at 250.  I never let it get super hot if I am using low cooking temps. 

    Good luck, it takes a little while to figure it out. It took me a couple times to get the temp control figured out, and thats after using a weber grill for 16yrs. Until you are pretty comfortable, I would stay right with the grill while stabilizing the temperature. 
  • Re: Corn on the Cob Newbie

    I take off the husks and silk, rub cold stick butter on it, and then season with salt, pepper, and garlic powder. Grill direct, rotating every now and then.  If the corn over cooks it will pop like popcorn.

    I've served this to many people, almost all of them say it's the best grilled corn they have ever had.
  • Re: Thermapen questions/gripesl

    I had the same problem with a set of mechanics tools. I had a car problem, bought the tools, and the problem still exists.  I don't get where they can advertise a product as "professional" and yet it doesn't do the work for me.  

    My passenger side door still doesn't open.  Even IN daylight.  Sheesh.
  • Re: How do I know when the egg is ready to use?

    All of the above is good advice, and is exactly what I do.  

    As for your question about when you are smoking with wood chunks, it depends on if you are doing low and slow, or just using smoke as flavor for steaks or chicken in a faster cook.  If I'm doing a quicker cook I just get the fire going, stabilize the temp and make sure the smoke is clear.  Then I throw my wood chunks/chips in and start cooking.

    For a low and slow I mix chunks in with the lump, so it's a little harder to tell when the VOC's have burned off because the wood is also smoking.  In that case, I just give the egg a while to burn while stabilizing the temps.  I've never had the "off tasting" smoke flavor that way.  

  • Re: Foiling Ribs

    I do 3-2-1 method at about 250-275 dome with the plate setter and a drip pan
    3 hours rubbed and on the grate
    2 hours wrapped in foil with a little liquid splashed inside
    1 hour unwrapped back on the grate

    We love them using this method.  I've not heard a whole lot of people who foil, caring how others cook them.  Lots of people in the "no foil" camp seem to think foiling is bad.  Draw your own conclusions.  I just do them the way my family and friends love them.


    *edit* Making them fall off the bone is easy with foil, but falling off the bone isn't "competition" style
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