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Altitude....how this affects cook

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Comments

  • Slippy
    Slippy Posts: 214
    Burnttoastburgos said:
    Oh, just a rack of ribs this go around as I'm still a newbie to the egg. Slower is better ,no?
    For ribs I like to cook them about 275.... Baby backs take about 4 hours and spare ribs take about 5 at that temp.. give or take... You can go Lower and Slower than that, but at some point you just want to eat!!! I have never done ribs at 225, so not sure how much time that adds. Probably at least an hour-ish if I had to guess... If you wrap them after 3 hours, you will save some time... 
    Rockwall, TX  •  LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... 
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  • brimee
    brimee Posts: 127
    I usually do my brisket and pork butt at around 300-325. I usually don’t have enough beer in the fridge to go much longer  ;)

    I have done them at 250 in the past but I’m getting to old to cook that long. I had a brisket that accidentally got a dome temp of 300 once and had no adverse effects except that it was ready much sooner so I have done it that way ever since....
    Brian
    Fairview, Texas
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  • Burnttoastburgos
    Burnttoastburgos Posts: 12
    I thought you fill to the height of the fire pit ?
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  • nolaegghead
    nolaegghead Posts: 42,109
    Burnttoastburgos said:
    I thought you fill to the height of the fire pit ?
    Top of the fire ring, that sits on the fire box.  (on most eggs, some minis might be diff)
    ______________________________________________
    I love lamp..
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  • Slippy
    Slippy Posts: 214
    On a large, I go to the top of the fire box. I have never gone above that... On a medium, perhaps you will need to go higher for longer cooks. Maybe someone with a medium can chime in on how they do low & slow... 
    Rockwall, TX  •  LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... 
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  • brimee
    brimee Posts: 127
    Long cooks I always fill to the top of the fire ring, once I got carried away and my plate setter was sitting on top of the lump. While the brisket is off in the cooler chest resting I’m usually cooking something else either to go with it or in addition to it, I have never run out. I would bet if I didn’t cook other stuff I wouldn’t need that much.
    Brian
    Fairview, Texas
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  • nolaegghead
    nolaegghead Posts: 42,109
    Why would you only fill your tank up halfway if you are going on a long trip?  
    ______________________________________________
    I love lamp..
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  • Slippy
    Slippy Posts: 214
    nolaegghead said:
    Why would you only fill your tank up halfway if you are going on a long trip?  
    I would love to see how this looks when the platesetter is in place... Is it sitting right on top of the coals? I have a stick burner, so I don't do really long cooks on the egg. I'll do ribs for 4 hours or so... but that's about it.  All of the videos of l&s cooks I have watched, they filled up to the top of the firebox... Now you got me curious... 
    Rockwall, TX  •  LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... 
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  • Rascal
    Rascal Posts: 3,923
    I don't cook as good when I'm high...  hic~~~
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