Ribs, ribs,ribs, Super Bowl

Steve76

OK, so I've had my share of successes and failures in the last 2-1/2 years cooking on the egg... So, smoking a batch of ribs today for the Super Bowl... Did a little "redneck engineering" and fished the Flameboss grid temp probe through the Stainless Steel daisy wheel replacement, down into the dome, clipping it to the BGE thermometer probe.  Set the temp for 238 degrees, and let her rip...  The last 2 hours the temp has varied less than 2 degrees, and I'm happy, cooking with dome temp rather than grid temp, and watching it on my phone, rather than standing out in the rain!!

GregW

Sounds like you have it under control. Technology really makes it easier, particularity when the weather is bad.

Steve76

Yeah, love the tech stuff. Not using the meat probe... Kinda hard to do on ribs. Think I'll use the toothpick method at about five hours.

sirlancealot

GregW said:

Sounds like you have it under control. Technology really makes it easier, particularity when the weather is bad.

Tech. Is good but I'm curious. I have had my lg for 8yrs. And never used anything other than a wireless remote meat thermometer for long cooks.

My egg has never messed up a brisket, butt, or any large cut of meat. 

So if the egg is designed to do what it do, why do people use fan blowers, grid temps,etc?

I've never considered that the egg needed help. No offense to each his own. I'm just curious.

baychilla

I use a blower because I've had a few I think the term is circular burn outs where the fire extinguishes itself (there was some odd looking device that resembled a tree that you could buy that was supposed to resolved this issue as well).  Also being able to get "work" done while keeping an eye on the cook is a good thing.