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Posts
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I cooked it at 425 to get the cedar smoking then shut the vent and let it cool down while cooking. Probably about 30 min. I could hear the cedar cracking and when the plank started smoking, the wood aroma was wonderful. -
There are thermocouple type probes that can go up to 1000 degrees Fahrenheit. That's not something that you can use as a plug in replacement with most thermometers. Best of luck. -
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Let me say 300* is not too hot for ribs (if it really was 300*). I've done baba back ribs at 300* numerous times. 3 hours from walking in the door to eating. 30 minutes to get kamado to 300* Put baby back ribs on for 1 hour. Foil for 1 hour. Baste unfoiled for 30 minutes. Baby backs in 3 hours. Search my user name there is a post or two about turbo cooking baby backs in 3 hours. Now if you went 4 or 5 hours at 300* you can expect dried, burnt, baby back ribs. @CentralTexBBQ yup go with the zen of the cook. There is no magic with a set temp or time. -
By MRSKINNER82 · Posted
Ha ha. Yes I did eat them. And they had really good flavor. Just crispy in some spots. Way over cooked. Leftovers when in the trash. But yeah I guess better luck next time. -
By Spartan-Fan · Posted
I have the same grill (Diamond B from Sam's); I have a picture of it in a thread elsewhere in this forum showing the table I built for it. I just zoomed in on the picture, and it says "Vision Grills" on my handle (I'm not at home to check it out right now). My thread is the one called "Vision + FlameBoss = too easy". --Jeff -
By CentralTexBBQ · Posted
Years of public speaking and playing in a band have taught me something helpful regarding cooking. Don't panic- adapt. There are things you can do to better control temps but, in the moment- it is still possible to achieve great results cooking ribs even at 275° or 300°. I can't remember but one of the guru's here talks about going with the 'zen of the cook'. Cooking is cooking at 225° or 300°. As opposed to a timed cook, it would just be necessary to check earlier and possibly more often to ensure cooking to doneness. I regularly have temps climb toward 290°- almost always on purpose now- during brisket cooks. I do it to ensure the brisket will come off by a certain time and help it plow through the stall. Anyway, the point is- revisit your cook for adjustments in controlling the temp but in the moment- go with the flow and just adjust for a shorter cook time. Finally, depending on your crowd burned hot dogs may be the preferred doneness. My family always clamours for a little black (or a lot) on their dogs. -
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