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About Ballistic147

  • Birthday 01/07/1970

Profile Information

  • Gender
  • Location:
    Central North Carolina
  • Interests
    Grilling, working in the lawn, and hanging out with all my dogs.
  • Grill
    Pit Boss

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  1. I just did 6 racks of baby backs over the weekend on a 22" Pit Boss. Actual cooking surface is about 17" so not a lot of room. This was my second 6 rack cook. Bought a Weber replacement rack at Lowe's along with a few nuts, bolts and washers to make a 3rd rack (the one on top). The bottom two racks were done about 45 minutes before the top two. All ended up in a pan foiled over and wrapped in towels while I brought the grill temps up to 400 to cook the baked beans. Ribs were awesome! It's definitely a tight fit but works. I seriously doubt I could get another rack in there.
  2. In the photo I posted earlier I was using the meat probe to check the temp higher in the dome. I was cooking 6 racks of ribs on 3 levels of racks and wanted to see the temp difference at different levels inside the grill. On the Smoke, the bottom temp is the grate probe located on the middle rack. The top temp is the meat probe which was stuck down through the top vent. The goal was to make sure all the meat was being exposed to about the same amount of heat. It was surprising how even it was throughout the gill. If you notice the dome thermometer was reading 150 degrees which is why I did the experiment. The photo was taken 4 hours into the cook which indicates the dome thermo is about 80 degrees low. Going by the dome thermo would have put me into the 300+ temp range.
  3. A couple months ago while doing a rib cook I did a little thermo test. Basically, I had checked both the grate probe and meat probe of the Themoworks Smoke in boiling water. Both came up within .2 degrees of each other. Then checked the dome thermometer and it was way, way off in left field. During the cook I decided to use the meat probe (I don't use it when cooking ribs) to measure dome temp near the dome thermometer to compare readings. This cook was 6 racks on a 22" Pit Boss using 3 layers of racks to fit them all in. Grate probe on middle rack and meat probe inserted through top vent to put it within about 1" of the dome thermometer. While the two Smoke probes never got more than 8 degrees from each other the dome thermo was easily 85 degrees off. Granted, this is a cheap Pit Boss thermometer and it seems to work just fine for higher temp grilling but I would never trust it for low and slow. Here's photos of the set up:
  4. I usually spend around 1.5 to 2 hours bringing it up to temp for low and slow. I've found with my Pit Boss anything much faster than that and it seems much harder to stabilize. For lighting a low and slow I use a cotton ball soaked in denatured alcohol. For a quick hot fire, sometimes I use a chimney and others I use a map gas torch and it takes about 30 minutes to get to temp.
  5. Occasionally I use a chimney like the others have said but most of the time I use a map gas torch. Just light 4 spots on the outer edge and one spot in the center. I find it's just as quick and a little less mess than the chimney.
  6. Thank you. I have a soft spot for dogs. Soon I'll be fostering for one of our local rescue groups. We got Xena, the American Pit Bull Terrier from them. I've got a great pack and feel they would benefit from having new dogs coming and going. Plus I want to do something to help out with all the homeless and abused/neglected dogs. I actually live in Lexington where we are well known for our pit cooked pork BBQ and the vinegar based sauce (known as dip around here). Also home to The BBQ Festival every year in October. I've heard attendance is close to 200k people. To be honest, I might eat BBQ from one of the many restaurants maybe twice a year. I much prefer to do my own thing at home.
  7. Yes, she is one of my 5 dogs and all are rescues. She was taken from her owners when they found both of her parents too weak to walk from starvation and she was the only puppy in the litter to survive. She is a sweetheart and loves all people, dogs and even gets along with cats. I also have 2 rat terriers, a shaggy mutt dog, and a boxer mix that were either abandoned or dumped at the animal shelter. Hard to imagine anyone treating animals like that. My wife isn't quite the dog person I am but she never really complains much when I bring a new one home. Here's a photo of my gang plus my parents two dogs. Everybody is gathered around for treat time.
  8. Just picked up a 22" Pit Boss this weekend. Been cooking on gas, charcoal and over wood fires now for about 25 years and never knew what I was missing with the kamado. Only cooked twice on it so far and it is fantastic! Got a lot of things that I want to try in the near future and look forward to the knowledge of all the folks here.
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