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    Cumming Georgia

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  1. I don't think its needed. I have a Vision and never had a problem even in pouring rain.
  2. I could be the charcoal. Try taking the top vent completely off.
  3. Next time try going 2 hours and then foil for an hour. Once you foil close the vents a little and slowly bring the temp down to between 225 and 250. Hopefully within the hour the ribs are foiled. Take out of foil and brush with sauce. Then run nekid for 30 minutes and check to see how close they are to being done. Brush again and it may only need another 10 or 15 minutes or it may need another 30 minutes. Cook by feel not by time. When they are at the texture you like, pull em. I don't like a dark rib so that's why I like to bump the temp down for the last 45 minutes to an hour of the cook. I favor a sweet and spicy sauce and sugars will burn easily. BTW everything looks great and I'll take a fall off the bone rib any day of the week.
  4. Was it the same setup and the only thing that changed was the lump brand?
  5. A picture of the way you had it setup for pizza would help. My guess is airflow was restricted in some way.
  6. I was going to get some and got distracted and forgot. Went to the website today and couldn't find it. Thought I was going crazy. Googled around and found the above link. Wish I would have got some too. It was good stuff. I wonder why they discontinued it?
  7. Marabu no longer available Home / Marabu no longer available FOGO has discontinued Marabu Lump Charcoal. If you were interested in this product, check our comparable products here. Dam!
  8. Congratulations! Here is a good read I came across a while back. Its a loooooooonnnnnnng read...but its a good one. I really enjoyed reading it. It brings the reality of owning a food business into perspective. Nothing worthwhile comes easy. I wish you the best and success in your new adventure! https://www.bbq-brethren.com/forum/showthread.php?t=161123
  9. Yes I did it myself and I'm an old fat guy. Well I'm losing weight now.
  10. https://www.emerils.com/125191/herb-encrusted-roast-leg-lamb-garlic-roasted-baby-potatoes I like to cook it hot and fast to 140. I open it up and marinade for 48 hours. Grill and enjoy. Makes great pitas with tzatziki sauce.
  11. I have a vision B and it was on the inside top I believe.
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