Party Advice
- Thread starter Jim Ver
- Start date
Steve McKibben
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Ver:
Second question, I really want to try lump. I've done three successful k blue smokes and am curious to how different lump might be. I only foil the water pan and I haven't had any problems with temps in the past and have found the wsm incredible easy. I guess my question is, how big of a variable is moving from k blue to lump?
Thanks everyone. </div></BLOCKQUOTE>
I don't know that it's that big of a deal migrating to lump, but it sounds like you're already changing a few things from your "routine". From my experience, the more unknowns, the greater the chance of at least one of them biting you in the backside. And the worst part would be that you may never know which one of them caused the failure.
As much of a lump proponent as I am, if I were you, I'd stick to what you're comfortable working with since you'll be doing an overnighter, and a partially unattended rib cook, both of which sound like they're new to you.
Second question, I really want to try lump. I've done three successful k blue smokes and am curious to how different lump might be. I only foil the water pan and I haven't had any problems with temps in the past and have found the wsm incredible easy. I guess my question is, how big of a variable is moving from k blue to lump?
Thanks everyone. </div></BLOCKQUOTE>
I don't know that it's that big of a deal migrating to lump, but it sounds like you're already changing a few things from your "routine". From my experience, the more unknowns, the greater the chance of at least one of them biting you in the backside. And the worst part would be that you may never know which one of them caused the failure.
As much of a lump proponent as I am, if I were you, I'd stick to what you're comfortable working with since you'll be doing an overnighter, and a partially unattended rib cook, both of which sound like they're new to you.
K Kruger
TVWBB 1-Star Olympian
I'd start the butt 1 or 2 hours earlier. If it's done sooner holding is not an issue. If there are any overnight issues that slow the cook you'll be cutting it close, what with getting the ribs prepped and on, the family out the door for the game, etc.
Migrating to lump is not a big deal, imo, but I'm with Steve. Wait for your next cook. Minimize new variables this time out. (Lump should be carefully loaded into the ring to maximize cook time; it can be started woth other lump or with briquettes; it might burn hotter but this simply means restricting bents more - but this is something you might need to monitor that you haven't before.)
Migrating to lump is not a big deal, imo, but I'm with Steve. Wait for your next cook. Minimize new variables this time out. (Lump should be carefully loaded into the ring to maximize cook time; it can be started woth other lump or with briquettes; it might burn hotter but this simply means restricting bents more - but this is something you might need to monitor that you haven't before.)
K Kruger
TVWBB 1-Star Olympian
Don't bother.
Either keep your cooker going, albeit low to save fuel, or fire it up 20 min before you want to srve them.
When the ribs are done remove them and allow to cool, meat up for good air circulation on a sheetpan to catch drippings. (If you're one to sauce ribs while they cook - I'm not - forgo this step during cooking.) Allow the ribs to cool then stick the pan in the fridge. When chilled they can be consolidated and covered.
Reheat on your hot cooker, noted above. If you sauce you can do so now, during the reheat.
Either keep your cooker going, albeit low to save fuel, or fire it up 20 min before you want to srve them.
When the ribs are done remove them and allow to cool, meat up for good air circulation on a sheetpan to catch drippings. (If you're one to sauce ribs while they cook - I'm not - forgo this step during cooking.) Allow the ribs to cool then stick the pan in the fridge. When chilled they can be consolidated and covered.
Reheat on your hot cooker, noted above. If you sauce you can do so now, during the reheat.