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Re: Rib foiling question
When I did them this way, I would stay set up indirect for the last hour. Try direct if you want. The sauce will gum up quicker than indirect, but you risk scorching if there is a lot of sugar.3 · -
Re: Rib foiling question
Rather than try to sell you one way or another regarding your method, I will try to answer the question you asked. If you decide to foil, foiling them all together in one pan will not cause a problem…4 · -
Re: Remedial Fire Starting Question
"Too smokey" is something that needs to be broken down. If it is too much of a good thing, that is simple. Less smoke. If it is bad smoke, unpalatable, chemical tasting, then it is your sta…2 · -
Re: Thoughts on "The Stall"?
The Stall2 · -
Re: Do you use Dome Temp or Grid Temp?
@chokeonsmoke Problem is, if you are using a specifically BGE recipe, say Edler Ward's, and it says "225", that reference is for dome temperature. And what it means is, the correct tem…1 ·
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