The Bullet is hummin'

[R.D. Harles]

Just purchased a new Weber bullet last night.
Very exciting!
I'm 2 hours into cooking about 4 lbs. of back ribs
and it's humming along at 235 degrees with all 3 bottom vents open about 50 percent.
I think I got lucky with the amount of charcoal
I used. It's seems to be just the right temp. with
the weather outside at 36 degrees and overcast - yuck!
Love this forum...! learned a great deal from it in the week leading up to my long awaited purchase...

 

[Dennis Solin]

Might want to spray those ribs with a little apple juice or a combination of apple juice and olive oil after they have been cooking for a couple of hours. Keeps them from drying out.

 

[Kevin Taylor]

Welcome RD!

Now you can drag that thing to the fly-in and impress everyone!

Have fun!

 

[R.D. Harles]

Thanks. I'll give that a try. Was just about to turn them and get my first look...
Hope it gets back up to temperature after I take
the lid off.

 

[R.D. Harles]

Thanks for the welcome Stogie.
Looking forward to a full season of smoked meat!