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Lighting and learning

anzyegg
anzyegg Posts: 1,104
in EggHead Forum
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.....
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Comments

  • SGH
    SGH Posts: 28,989
    @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>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anzyegg
    anzyegg Posts: 1,104
    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.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    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 ;-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,989
    @anzyegg‌
    If I may sir, why do you open every 30 minutes when turboing? You have my curiosity aroused.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anzyegg
    anzyegg Posts: 1,104
    Because I was reading RRP and that's how he cooked his ribs.... He said to turn them...
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  • SGH
    SGH Posts: 28,989
    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.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anzyegg
    anzyegg Posts: 1,104
    Thanks man.
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  • SGH
    SGH Posts: 28,989
    @anzyegg‌
    You are more than welcome my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • henapple
    henapple Posts: 16,025
    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.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SGH
    SGH Posts: 28,989
    @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.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • tksmoke
    tksmoke Posts: 776
    @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.
    Santa Paula, CA
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  • SGH
    SGH Posts: 28,989
    @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 .

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anzyegg
    anzyegg Posts: 1,104
    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!!!
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  • tksmoke
    tksmoke Posts: 776
    But wait!!!  We missed the most important point.  How were your ribs??? 
    Santa Paula, CA
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  • anzyegg
    anzyegg Posts: 1,104
    They came out pretty good Tksmoke... I posted a few pics on another post...thanks for asking.
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