Low and slow vs High heat?

[Ken Serwatowski]

I haven't tried anything high heat yet, I'm with Mike. Crack a beer, find a comfortable chair and explain to your wife why you can't do anything for the next 12 hours or dinner will be ruined LOL

 

[r benash]

Originally posted by Ken Serwatowski:
I haven't tried anything high heat yet, I'm with Mike. Crack a beer, find a comfortable chair and explain to your wife why you can't do anything for the next 12 hours or dinner will be ruined LOL

LOL - only thing is if you do cooks more than once or twice a week I would need to retire to do that every time

I would have to expalin to my Wife and the other boss

That's where "Higher Heat" methods, an ATC or a remote therm comes in handy. Unless you want to just grill all the time.

 

[Lew]

Originally posted by Gary S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Not the way I usually do it, but great ribs in 4 hours.

Lew, were they cooked over a dry pan or saucer?
Was that just a straight cook no foil?
Just curious. </div></BLOCKQUOTE>I cooked them on my Performer/Smoke EZ. Similar to my WSM, where I use a saucer, but since I don't have a saucer that large yet, I used the water pan. Straight cook, no spritz, no foil.