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feinhorn's Achievements

  1. I finally got the cooking stone after years of just using the wally world pan. My question is this: There is a lot of open space on the three "sides", I didn't expect it to be so small. Do people find that if their product hangs over the open areas in the stone that there is some direct heat hitting the meat? Tonight I'm doing a shoulder and I don't expect it to hang over but if I were doing two, each of them might. Also, do you guys wrap the stone to keep it clean, I didn't plan on it and I use a drip pan? Also I recall people saying to put it on the weber grate instead of the three tabs so it is less likely to crack, any truth to that?
  2. Ivation Long Range Wireless Digital Thermometer Set - Dual Probe - Remote BBQ / Smoker / Grill / Oven / Meat / Thermometer - Monitor your Food From up to 300 feet away by Ivation $43 with code PY9J8MAO Link: http://amzn.com/B00ANCXJR6
  3. Drank a few of these doing Saturday's abt and steak cook.
  4. Ribs have been on for 2:45 min @ 275. Just put on ABTs and plan to pull everything at 3.5 hours. Hope it's good, I have the in-laws coming
  5. Will 3 racks take longer than 2 by a little bit?
  6. My thoughts exactly, think I'll go with 275 for 3.5 and not sauce finishing, sauce at the table.
  7. I have to cook 2 slabs of ribs Sunday and I will not be home until 1:30 - 2 pm and want the serve by 6pm. Should I put them on turbo @ 350 for 2 hours or 4 hours at 250?
  8. Kara, have a few questions: 1. did you use temp probe during foiling phase or did you just check it after 2 hours? 2. Any reason I shouldn't use my dutch oven lid instead of foil? Below is my recipe, please comment: Chuck Roast Grill 250° Indirect Cook chuck roast to 165° (2 hours roughly) on upper rack Put Dutch oven with veggies below on main grate Veggies: clove of garlic, Potatoes, carrots, 2 green peppers, 1 red pepper, 1 yellow pepper, yellow onion, red onion, jalapeno, 1/4 cup of Worcestershire Sauce, a dark beer or 12-16oz of beef broth. When 165° remove from rack and add to Dutch oven of veggies and cover with foil or lid. Raise grill to 325°, cook another 2 hours (internal temp around 205°)
  9. Do you do yours 2 hours @ 350*? Usually takes a total of 3 hours. 30 mins to get the grill to temp then 2 hours and 30 mins cook time. 1 hour indirect. 1 hour foiled. 30 mins basting and turning with sauce. I want to try your turbo rib recipe. Can you explain in full detail? My thoughts are: 1 hour indirect in rib rack (got this part 1 hour foiled (indirect heat) on grate or do you use rack here too? Add anything inside foil? 30 min basting and turning (on grate or in rack? if grate meat side up, sauce, then meat side down, sauce? if in rack, sauce,rack, flip 90°, sauce, rack?
  10. I am a little concerned that the cheap pan may be giving off some toxic smoke? All the teflon is already gone and now its just rusted. Are there concerns here? Should I buy the cheap cast iron round next? I have never used a teflon pan. I just used those cheap $4 pizza pans from walmart. You don't have to worry about those being toxic in any way. They are designed for high temperature cooking. Ok maybe they are not teflon then, it was the $4 cheap-o from walmart. Either way the paint/coating is gone entirely after a few cooks.
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