Temperature woes

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I read the recent threads on low temperature with great interest, since it's something that's plagued me almost every time I cook. I decided to do my cook yesterday (spare ribs) using the Minion Method. I started with a full chamber of charcoal and put about 25 pieces of fresh Kingsford on top. A couple of things happened that I didn't expect. First, the temperatures (measured with 2 calibrated thermometers)on the grate was almost always the same as on the top thermometer. I was trying to run at 240 degrees on the lid thermometer, but they both said 240. I was under the impression that the grate was supposed to be 10-15 degrees lower than the lid. Second, as almost always occurs, after 5 hours, the temp dropped below 200 degrees despite all vents being wide open. Stirring the coals didnt work; I had to add charcoal to get the temp up. Fortunately, I caught it fast.

THe end result was that my 11 1/2 pounds of ribs got overdone in about 6 hours, and I'd figured that they'd take about 8.

Between the wide temperature ranges and the either running too hot/too cold, I'm beginning to get frustrated. ANy suggestions?
 
Jeff, my first suggestion is to relax. /infopop/emoticons/icon_wink.gif You are getting temps within Q range, that's all that matters. You can't expect to be able to dial in exact temps, there are too many variables. Thermometers are great for getting a handle on how your cooker's running on a particular day, but you still need to cook the meat until it's done. No two hunks of meat are the same, and no two days' cooking conditions are the same.

You don't need a full charcoal ring for a rib cook. Thursday I cooked for 35 people, doing 6 slabs of spares and 2 chickens cut into quarters. I filled the ring about half way and used about 30 lit coals on top (Minion method), along with a few chunks of cherry wood. This was good for a seven hour cook, starting with the ribs and adding the chicken later. Temps at the lid varied from 200? to 250?. I think I have had to add charcoal to my WSM maybe twice in the last few years, both times when doing a cook in excess of 12 hours.

So, if I were you, I would use less charcoal, not more, resist the urge to lift the lid and peek, and stop worrying about the temps as long as you're in Q range. Remember, there have been tons of great Q cooked before the invention of digital thermometers.

Enjoy!
Steve
 
Jeff,

I second everything Steve said and would just add a couple more comments. It does sound to me like you filled the ring with charcoal, much more than is needed for cooking ribs. With ambient temperatures of 70?, or more, try starting off with just a couple charcoal chimney's full of charcoal. A full ring inhibits airflow (as evidenced by your fire going out with the vents wide open) and I never fill my ring more than about half full, preferring to add more charcoal as the cook progresses, if necessary. Ribs only take between 3 and 6 hours to cook, depending on type, quality, and fat content. They are done when the meat has pulled back from the ends of the bones about 1/2" and you can easily twist them apart. (About 180? internal temperature.) Good luck!

BTW, if you haven't done so, you might like to check out the Getting Started section of the Usage Tips & FAQs on The Virtual Weber Bullet Web site.
 
Why would you use the Minion method on a six hour cook for ribs? Seems to me that the Minion method is best suited for long cooks 12+ hours, where you don't want to be adding charcoal.

But, surely a good load of fully lit charcoal will burn for six hours at 225 - 240 degrees in a WSM, won't it?

Seems to me that having a good ringful of burning charcoal would take car of any low temperature concerns.
 
Webb,

The Minion method works equally well for long or short cooks. It is faster getting started, easier to control initial temp (you catch it on the way up instead of choking it back down), and you have coals left over for your next cook. I use it for all my cooks, regardless of duration.

Steve
 
I tried the Minion method for a very successful rib cook this past weekend. Kept temps in the 240-250 range at the lid really consistent for around four hours. I too had the vents wide open most of the time and had to shake the ring a few times. I had to shut them a bit every now and then when I spiked past 250. I started with a full chamber of unlit charcoal and added about 20 lit briquettes. I had a lot of charcoal left over.

Should I start with only a half ring of charcoal next time? If I have to add more, do I add LIT or UNLIT charcoal?

So 200-250 is where I want to be?

I did relax a lot more this time and think I can get the hang of the low and slow. Ribs came out great. I think chicken is going to be my next adventure.
 
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