Lighting and learning

anzyegg

You guys were correct when you said play with lighting and controlling temp first. I've lit and played with temps now about 30 mins. A really neat experience... I think I'm gonna be an eggaholic.... I'll put place setter in and grill stabilize. Next turbo ribs here I come.....

SGH

@anzyegg‌
There ain't nothing to controlling the temp is it. Easy as pie. Now that you got temp control down let's see those turbo ribs my friend. =D>

anzyegg

Thanks SGH... Yeah, I was able to keep the temps pretty stable. It was however challenging with turbo ribs because you open it every 30 mins.... I'll look forward to a Pork Shoulder upcoming... A long smoke would be fun.

NPHuskerFL

That's a good baby step. Now jump in the deep end and take off the floaties :-D
Ready to see some foodie posts. You've got this ;-)

SGH

@anzyegg‌
If I may sir, why do you open every 30 minutes when turboing? You have my curiosity aroused.

anzyegg

Because I was reading RRP and that's how he cooked his ribs.... He said to turn them...

SGH

I will accept that answer my friend. I would offer a alternative but this go around I am out gunned so I stand down. Go luck and looking forward to your posts in the future.

anzyegg

Thanks man.

SGH

@anzyegg‌
You are more than welcome my friend.

henapple

Personally I don't think opening the egg is the end of the world. I don't turbo anything but beer so I can't comment on turning.

SGH

@henapple‌
I agree that there is nothing wrong with opening the egg or any other cooker during the cooking operation. It's actually a necessary step at times. It was his use of every 30 minutes that raised my curiosity. The clock work like methodology if you will. I felt sure that he had a reason for it but I couldn't figure it out. For the record I open my smokers quite frequently for various reasons. Nothing wrong with it at all my friend. I was just being nosy.

tksmoke

@SGH - I'm sure it was not a problem.  I wondered too.  On turbo ribs, I get the temp stabilized at @350, throw on the ribs indirect, with an elevated drip pan, but no water, and let it rip for 1:40 or so.  I never turn them.  I check to see if they are about done at 1:40, and if they are, I sauce for @20 minutes.  That is all.  No turning ever.  It's too easy.  Ron is the master, and if he turns them, I'm probably doing it wrong.  But I'll continue to do it wrong - the results are most excellent.  There are so many ways to do everything on the Egg.  Some work, others are a lot of work.  Turbo ribs are easy and draw rave reviews.  They are on the menu for Sunday night.

SGH

@tksmoke
You said exactly what I wanted to say. But I have learned the hard way that some times my opinion is not wanted so I try to refrain until I'm asked directly for my input. Again you took the very words right out of my mouth . We turbo exactly the same way my friend .

anzyegg

Thanks guys and I welcome any and all advice. No thin skin here, I'm just new at this and figured I'd try Ron's method. I did have drip pan and cooked indirect. It's all good!!!

tksmoke

But wait!!!  We missed the most important point.  How were your ribs??? 

anzyegg

They came out pretty good Tksmoke... I posted a few pics on another post...thanks for asking.