I just did 6 racks of ribs last weekend. What I did was fill the charcoal pan up and dug a hole in the middle to do the "donut" style of minion cook. I used hot water since it was roughly 35 or so degrees outside and did not use any wind shield or heat blanket... just basically cooked out in the cold.
It got to 275 at the lid relatively pretty quick and I throttled the bottom vents back to a little less then 50% open to level off at 275 (maybe between 50% and 25% open). About 4 hours into the cook 3-3 1/2 hours into the cook I notice the temp starting to creep down. When it hit 250 at lid I opened the bottom vents 100%. Basically the temps did not move up or down they just stayed at 250 at the lid. I cooked for a total of 5 hours, took the ribs off and shut down the vents. After words I went back to check and most of the charcoal had been lit and only a few brickets we still re-useable.
Do you figure this to be a normal amount to fuel usage for a 5 hour cook in weather such as little wind between 35-41 degrees? What about the turning the vents to 100% open and not climbing in temp?
Just wondering your thoughts...
PS- Ribs came out awesome! I like the tender but with the meat having some pull on the bones.
It got to 275 at the lid relatively pretty quick and I throttled the bottom vents back to a little less then 50% open to level off at 275 (maybe between 50% and 25% open). About 4 hours into the cook 3-3 1/2 hours into the cook I notice the temp starting to creep down. When it hit 250 at lid I opened the bottom vents 100%. Basically the temps did not move up or down they just stayed at 250 at the lid. I cooked for a total of 5 hours, took the ribs off and shut down the vents. After words I went back to check and most of the charcoal had been lit and only a few brickets we still re-useable.
Do you figure this to be a normal amount to fuel usage for a 5 hour cook in weather such as little wind between 35-41 degrees? What about the turning the vents to 100% open and not climbing in temp?
Just wondering your thoughts...
PS- Ribs came out awesome! I like the tender but with the meat having some pull on the bones.