Running Blind


 
J

Jimmy T

New member
No real questions to ask, I have information overload.

Wish me luck!

Took the weber out of the box yesterday afternoon. Purchased an 8 pound butt and 3 racks of ribs for the party tomorrow.

So much for a few practice runs.

Butt goes on tonight at midnight on the bottom rack and the ribs will go on at 10am for the party that starts at 3PM.

I foiled the bottom of the pan but the pan is bigger than the foil. I am going to put water in this time.

Any tips?
 
Should be perfect timing! Don't worry over temps too much. I like to cook my butts around 250. As long as your south of 275 which should be no problem with water in the pan, it will be great
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Jimmy, Welcome. You are adventurous. Don't know the type of ribs, but if spares, you may want to add 1/2-1hr longer. You can always hold if necessary, better than not being done when hungry friends are waiting.
Send up some pics, we love BBQ purn.

Mark
 
Every day is a school day..........

After fighting to get the basket of charcoals lit
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I got the Butt on at 12:34am. It is now 1:10 am and the temp on the WSM is pinned exactly at the 250 mark with all bottom vents closed 2/3rds.

A few more check and then its nap time.
 
2AM, Temp says 260 and I added 20 ounces of water into the pan, just in case I fall asleep on the couch.

I'm not even tired, this is addicting.
 
Jimmy, it must be noon there. Wake up!!!!!

I love a saga, how is yours going. I think that I smell the smoke from here.

Mark
 
Keep in mind the lid temp gauge could possibly read about 30-40 degrees cooler than grate temp. At least mine does. So I thought I was cooking at 260-270, ended up being more like 300-310.
 
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