For grilling I let it come up to temp but for low temp cooks I toss it on as soon as the smoke starts rolling to take advantage of the nice cold egg and longer smoke times.

I always sweat my balls off but that's another matter altogether

which is why when I work outside in this kind of weather I always wear a grey Hanes type t-shirt and a bathing suit

I think I've done enough manual labor for Memorial Day

Painting plastics of the interior of the car is a real PITA......its made even worse when the wind suddenly pics up. Even light winds tries to pick up the plastics. Cant use the garage case the bird is in there with a bunch of other crap. Moving the car out isn't much of an option as the driveway is slanted and the spring on my e-brake needs re-set.

J

Two or four of these: http://www.parts-express.com/pe/showdetl.cfm?Partnumber=264-916

powered by: http://www.parts-express.com/pe/showdetl.cfm?Partnumber=300-383

To replace my failing computer speakers. On a budget at the moment.

No need for the neo versions.

Ribs turned out pretty well I think. Tender, but not fall off the bone. I need to use a rub with a bit more kick next time though.

Painting plastics of the interior of the car is a real PITA......its made even worse when the wind suddenly pics up. Even light winds tries to pick up the plastics. Cant use the garage case the bird is in there with a bunch of other crap. Moving the car out isn't much of an option as the driveway is slanted and the spring on my e-brake needs re-set.

J

Sounds like a conundrum.

Painting plastics of the interior of the car is a real PITA......its made even worse when the wind suddenly pics up. Even light winds tries to pick up the plastics. Cant use the garage case the bird is in there with a bunch of other crap. Moving the car out isn't much of an option as the driveway is slanted and the spring on my e-brake needs re-set.

J

Sounds like a conundrum.

frame up a lil room and use some big pieces of plastic for a little paint booth?

like plastic sheeting?

Well, ate some of the ribs and then took the rest to a friends bbq and a couple people commented if my normal job doesn't work out, I can go into making ribs. I thought they were pretty decent, but not that good.

Oh, and wipe the buttermilk off before rubbing. All meat pre-rub should be dry.

How long do you rub your meat for?

Only as long as it takes

Sean, a little over 30 min from nothing to a stable 215kip with two slabs of cold ribs on it.

Brave man, you stabilize with your food? I always have the fire exactly where I want it before meating it.

I think I've done enough manual labor for Memorial Day

Me too. Enough AZ oxidation on the damn boat to make me sick to my stomach. Well not anymore. Whole boat got compounded. Some area's more aggressively than others. Add the swirl, glaze, wax, re-wax, and my body is shot. 23' of fiberglass is not a trivial thing to go through in a day.

Cooler is ready for paint as well. Better work BETTER.

Well, ate some of the ribs and then took the rest to a friends bbq and a couple people commented if my normal job doesn't work out, I can go into making ribs. I thought they were pretty decent, but not that good.

What was the problem with them to your palate?

Sean, a little over 30 min from nothing to a stable 215kip with two slabs of cold ribs on it.

Brave man, you stabilize with your food? I always have the fire exactly where I want it before meating it.

Yea, I normally do but when I first start the fire I baby sit it pretty regularly so anything that is starting to overshoot I can nip it in the bud. For 215 I have to have the dampers pretty well completely closed on intake and exhaust so it can't get to far away. I haven't had any overshoot problems yet with it, but I'm sure it'll bite me in the ass sometime.

Well, ate some of the ribs and then took the rest to a friends bbq and a couple people commented if my normal job doesn't work out, I can go into making ribs. I thought they were pretty decent, but not that good.

What was the problem with them to your palate?

Not enough kick to them, the texture and tenderness was awesome, but they were lacking the BBQ flavor/kick that I wanted. I didn't have as much smoke in them as I normally would have and I ran a lot more mild rub than I have before. I went with a local rub that was a bit more mild that I picked up at the local BBQ store.

Oh and a big thanks to Sean and crew on ribs advice.

With the stoker I never open any dampers. Top one is open JUST enough so it can breath. Mine is just a cap that rotates off though so it's probably "open" 1/8" x 1.5" total. Perhaps a bit less. Bottom damper is closed completely by the stoker.

Mine overshoots as it heats pretty far. Of course the cure is to put a big cold piece of meat on it and it comes right down. If I set it at 215 it'll hit 240 then come back to 215 within an hour. So instead I just set it lower, let it overshoot and then put on the meat towards the end of the overshoot. Usually a 45min or so process. If I'm lazy I'll just start it a couple hours before I want to use it and let her smoke. Add some fresh wood when the meat goes on and boom.

Well, ate some of the ribs and then took the rest to a friends bbq and a couple people commented if my normal job doesn't work out, I can go into making ribs. I thought they were pretty decent, but not that good.

What was the problem with them to your palate?

Not enough kick to them, the texture and tenderness was awesome, but they were lacking the BBQ flavor/kick that I wanted. I didn't have as much smoke in them as I normally would have and I ran a lot more mild rub than I have before. I went with a local rub that was a bit more mild that I picked up at the local BBQ store.

Oh and a big thanks to Sean and crew on ribs advice.

I would recommend to stop buying rubs and make your own. Only way you can dial things in. Rather easy as a starting point and you can dial up whatever portion you like. I do mine sort of from scratch everytime so it's never the same but I measured myself once so my wife could write it down for me. Sort of how my recipes get transcribed. Remind me tomorrow and I'll dig it up. It's only 20' away atm, but I am comfy so no.

I sold you a BGE I didn't get commission on so I might as well try to help you use it

And that is actually the biggest problem with the kamado style smokers. Not enough smoke is easier than too much. Since they hardly use any fuel, it's hard to create a lot of smoke. Chunk placement in the initial stages of cooking are the key. That and accepting that smoke isn't the most important part, but the natural lump is what makes you golden. The smoke is the coup de grace.

And if kick is your only problem, before eating next time whip up some Carolina BBQ sauce.

Key ingredients are vinegar and something hot. Normally slightly sweetened with a sugar as well. Of course anything else you hanker for can go in. I have some red chile from India that a colleague brings me once a year that is super hot and yummy. Mix a little of that in some apple cider vinegar and BAM sauce that'll kick the notch up on any smoked meat. If the tang is too much just sweeten it a tad. There is always some in our fridge. Sort of like those shitty fake mexican sauces you can buy but with less flavor and more heat.

I'd made the rubs I've used before but bought this one. The folks who have at it love it, but I think its lacking in some places.

You've sold multiple BGE's, they should give you a commission or at least a free hat.

I will have to look at making some of that Carolina BBQ sauce then.

I need to find a good Japanese cook book to read. Had some near fast food that consisted of a hot plate that you cooked your own steak on and the steak was smothered in what I am guessing was green onions and miso of some sort. Only guessing though as it was pureed. Fucking super yummy though.

I can experiment but am afraid my diluted memory and random guess (not ultra familiar with miso and don't hardly use it outside of mixed with daishi as a soup) I am not so sure I'll succeed. if I don't find what I need somewhere I will be experimenting.

I will still run the dampers on the top onf the egg, and then there is a damper on the fan that I'll run depending on how clean the vents are and what temp I'm running.