len440

Congrats on the 18 years. I remember when i had my 30 in and told the boss seee yaaaaa

Glad to see it's already in use

I haven't seen one of these so i can't comment too much with them being a ceramic grill. You have about 150 lbs or so of ceramic to heat up, this will take a bit of time. The amount of pellets lit will have an effect on the time. On my classic II I wait about 45 min to an hour for it to reach 250 and to stabilize. Enough time for a cold one or a couple of fingers of bourbon (Makers Mark). Some use a chimney to light the coals faster and to heat soak the ceramic faster. Hopefully some one with more knowledge will respond

Looks like a great meal

If they want $700 the crate and ship maybe it might be worth while to sell and add the saved $700 and buy a new one . But all would depend on availability in Mexico. Good luck with your move.

Glad to see the next generation of grillers off to a good start. Best of luck in her studies

I agree about the bone but those are good looking steaks will look better after your sear.

Hi DJ welcome to the forum can't comment on either grills but I think BBQ guys have Kamado joes with free shipping. I'm not trying to push a brand on you, I like joes because well Ii have one. While your waiting here is something to read if you haven't good luck with your grill search

When I want to end a great meal and relax in a comfortable chair this is what I turn to. A word of warning this will give a sweetness over load for a while

Taking the guts out will lighten it some what Sorry i can't offer more than that. When i had my deck built i asked the guys to help move mine from in front of the garage to the new deck. One of the Amish guys picked it up in a bear hug and i had to run after him with the stand as he went up 3 steps across the front porch( 30 ft) through the living room through the dinning room and on to the deck, then he lowered it on to the stand didn't even break a sweat. I'm not suggesting you try this just a slight humor side note. Good luck with your move. I keep my joe covered with there cover and it works out pretty good.

First of all fill the charcoal basket, The vent settings you posted are a good starting point, they might work for my classic II but not for yours each grill will have different settings. The temp will be controlled by type and brand of charcoal, how it's lit, length of time after fire started. Now why did the temp creep up could be you have a slight air leak could be sun warming the grill some what, ( little effect just a guess) , once you had the fire lit you closed the vents once it hit 250. You choked the airflow when you did this but at these settings it still was allowing enough air flow to allow the fire to heat up to 280. I would rerun the experiment but fill the basket, close the vents at about 200 and let it soak for about 1/2 hr or so, as it gets close to your desired temp you may have to change the vent settings a bit Slap on a slab of ribs (this way you're not wasting charcoal) and keep an eye on your temps. Be careful it's easy to start chasing the temp with vent settings wait about 1'2 hr per vent change. My settings vary slightly every cook after awhile it almost becomes second nature, you're just going through a learning curve. Don't know if you have seen this

The only problem i see is the EGG is way to clean on the inside . I'm pretty sure you will remedy this The ribs have you off to a great start.

It will depend on the charcoal and how it's lit or in how many places,

Ahhhh we are starting to see their is more than one way to skin a cat. (sorry for the old adage ) As long as we enjoy the ribs it doesn't matter how their cooked. I've done them every way mentioned here but the hot pot (I don't have one) and had no problem eating them. By the way Nice video John.

If they tasted good then they weren't burnt. Beef and pork are 2 different animals ( pun intended) and react differently to smoke