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Water in the pan? How much fuel? How much lit? Minion start? Cold meat? All these things will influence temps. You should be able to sustain anywhere from 220 to 275. For shoulders i like 250-275. At 225, you're going to have a long cook. If the weather turns on you, foil wrap and finish in...

Thanks, Tom.

I'm sure there is a work-around for what you want to do. Be darned if I know what it is. Why not buy a stone?

bump

Yep, maple good. I particularly like pecan with pork bones.

I feel you, man. I even tie bone-in butts, just keeps everything under control. So they didn't turn out, according to your fans?

Bravo to all of the above. I have a hard time rembering my first cook, since it was many decades ago. I have had failures and triumphs, oddly enough my family only talks about the triumphs, at least when I'm around. I seem to remember the failures more...oh well. Cooking on the grill now just...

The smoke particles are available to adhere to the meat while the wood is burning. Whether this occurs at the beginning, or sometime during the cook matters little, imo.

I'll be visiting my kid's fam in LA next week, and am hoping someone can recommend a good, actual butcher shop. Looking for one around Valencia, Santa Clarita. Thanks in advance.

When the nieces and nephews come over, we offer lemonde from scratch and water bottles.

Adding a vent to the lid will add draft. This in turn will cause accelerated combustion in the pit, raising temps. This mod avoids the neccessity of utilizing other methods, such as hooking the door upside-down, and propping open.

Tim, I also am curious about your post, that its not good to foil the pan. Please shed a little light on that if you care to.

Ditto to that. I use my wire brush while the whatever is resting to knock off the big bits while the grill is still hot. Then I just close it up until next time.

WEll, I don't foil, and use a clay saucer. I minion the start and run at 230 or so. I would forcast a 5 hour cook for what you describe, but, as I said, I don't foil.

I like to use 3 sheets of paper towel, drizzled with a little cooking oil. Plenty hot and no ash. 20 minutes later, it's good to go. When using wood chips, I do soak about a cup of chips, wrap in 2 layers of HD foil, makes about a 4" packet, poke it one time with a fork, and put it on the 'coal...

If you buy your ribs name brand from a supermarket, chances are great that they were 'enhanced', treated with a salt solution. Apparently the large meatpackers are of the opinion that we are generally too feeble minded to be able to season meat all by ourselves. If that is the case, and your rub...

My first thought as I read your post was aligned with Mr Kruger's supposition. I might suggest checking the accuracy of you thermometer. Weber OE therms are notorious.

Yes, though we all admire your multi-lingual capabilities, english please. However, if any of you care to post in finnish...I'm your guy.

Yeah, we definitely want to see further posts, WITH PICS.

Or vice-versa....if the meat is done to your satisfaction, pick a spot and stick with it. Meat is BBQ'd somewhere between 220 and 350. The meat doesn't know or care. The oft quoted phrase "when it's done it's done" is completely true. FYI, the temps mentiond in the recipes on the home page are...