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  • That's pretty cool!
    in XL Island Comment by funk49 August 2011
  • WD 40 did the trick on mine. Now It is so easy to close I'm afraid it will slam down and break!
  • What can I say but, oh well. Bettr luck next time I hope?
  • Mine got wet. Still worked. I wouldn't want to test it that way very often though.
  • My photos go from my phone direct to photobucket. I don't know why they didn't load from there?
  • wow. #-o  I'm trying to give it a chance. It's not easy. I do like the fact that the latest reply takes the thread back to the top. I don't like the fact that "done, and error on the page keep flashing and alternating at the bottom of the page.
  • The 3 cut outs are still there around the legs. I think it will be ok? If it does cut off too much air, I can go legs down and still get what I'm after, or just add a little spacer. Before the plate setter would "wedge" against the sides. I was af…
  • I have the older version of the XL. The dome is too short to be able to use a raised grid for much of anything of size. Now I can use it. I want to be able to use 2 tiers of rib racks. Now I can.
  • I agree! You need somewhere to set it down QUICK. 5 feet away is pushing it. Ask me how I know. :(
  • Thanks!
  • fieroguy wrote: Once burnt, lesson lernt. I've been burnt so mant times, I think I'm numb.
  • Must be a male brisket. They come off too soon. The females are always late. :laugh:
  • Thanks! I don't know what the temp of that platesetter was down near the fire, but the dome was 550 and it was there for about an hour. I don't know if even those gloves would have withstood that test. I can laugh about it now, but not that day. :…
  • I would have never got this close to good ribs if it wasn't for this forum. I was frustrated and about to give up. I'm glad I didn't.
  • These. I still had 5 feet to go when My hands started burning. That was the longest, quickest 5 feet I ever had. I think the only reason I didn't drop the platesetter is it was because my fingers would heal! The Platesetter was expensive!!!! :laugh:
  • I can tell you about another mistake you won't make twice. I was doing a clean, but couldn't seem to get the temp past 550 so I decided to remove the platesetter to see if it would get any hotter. I only had to move the platesetter about 5 feet to g…
  • It took 4 tries to get it about right. They may be a little overcooked, but that is a vast improvement. Usually they would come out dry and tough. I was undercooking them. Next time I might try an hour and a half foiled instead of 2 hours. That shou…
  • Did you knock the knob off of it?
  • Another is Stuarts out of N.Y. They seem to have everything and more. I'll try to find a link. Edit.
  • Wow! Thank you all. I don't have the time right now to digest all the good info here. But I certainly will get to it soon! I would also like to know how to save this, so it doesn't dissapear after 3 days on here! Thanks Edit. I found how to book…
  • Would the fact that the package said they were previously frozen, effect the cook time, or the tenderness?
  • They were marked as Pork loin back ribs. I did put in Apple juice and Apple cider vinegar while foiled.
  • Sorry, I don't understand the bend test. Do you pick them up with 2 pairs of tongs at the ends and try to bend them? Or do you pick them up from the center with 1 pair of tongs and see if they bend about 90* all by themselves?
  • Thank you. You are probably correct. Next time I'll leave them on longer. I have nothing to lose at this point. I'll try leaving them on till they fall apart. They can't possibly come out any worse.
  • Could the fact that I used a raised grid have had an effect on the temps? Would it have been hotter up higher, or cooler? Some but not all of the ribs had pulled back from the bone. I just pulled them after 5 hours. I was hungry. I thought they shou…
  • Yes. I had the platesetter in and a drip pan under the ribs.
  • I bought the Cyber Q2. Easily hooked up to the computer with usb cable. I had to use an adapter set for cat 5 to allow it to run 100'. About 40 dollars extra on Amazon for both parts. I just thought I would make you more confused. You can use it wit…
  • I'm calling it done! :laugh: That is the first time I used "Tasty Licks" rub with some mustard. I like it!
  • Bobby-Q wrote: Kick that temp up to about 350° and double wrap it agter 4 hours. Shoulc be done in about 8 hours or so. I'm going to pull it off soon. It's at 156*. I'm pulling it at 160.
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