Last one...

Carol 83

Flower Girl
Messages
11,171
Reaction score
27,349
Location
IL
Looks delicious! You reminded me I have a few slabs of ribs and some sausage I need to get after, before the smoker goes dormant for the winter.
 

Dav4

Drop Branch Murphy
Messages
13,098
Reaction score
30,139
Location
SE MI- Bonsai'd for 12 years both MA and N GA
USDA Zone
6a
So, I was digging through the freezer in the garage taking inventory last week and found this one. With the world coming to an end and all, I said “what the hell!”. Also, it’s 82f and I weigh less then 200 pounds for the first time in over 30 years 😎
88BFC900-0DF2-42A7-ACA7-64D509E6089E.jpeg
 

leatherback

The Treedeemer
Messages
14,037
Reaction score
27,322
Location
Northern Germany
USDA Zone
7
a weber kettle... no way to adjust the temp or feed fuel.
Same here.
No thermometer build in mine either. I do find that with the top and bottom air vents you can work the temp up and down quite well. I can even kill the fire if I close the slits eneough, which I reqlized on of the first times I made ribs.
 

Brian Van Fleet

Pretty Fly for a Bonsai Guy
Messages
13,992
Reaction score
46,129
Location
B’ham, AL
USDA Zone
8A
You use gass/electric? Or how do you keep the fuel coming in and the air controlled?
Big Green Egg, ceramic grill and charcoal. It does a great job keeping temps even. It will grill steaks at 500 or smoke butts at a steady 225 for 15+ hours. I put 2 big butts on Friday evening at 5:00, and never looked again until I pulled them off Saturday around 9:00 AM, perfect. My wife shot me grilling Christmas Steaks last year, I was sick as a dog (no doubt now that it was ’Rona).
31F192C1-6911-4E0A-A302-B628F8F5F0B3.jpeg
 
Top Bottom