Timing a cook during lunch, to be ready at dinner


 
P

Phil L.

TVWBB Member
Have some friends coming over on friday..

i wanted to come home at lunch at about 1 oclock, and start the ribs so they will be done when i'm home from work..

so i need some tips to smoke with my performer.. ive done many cooks but never any unattended.

how many total K's would u use? how many lighted?

i'm afraid of spiking temps so vents opened or closed?

i'm using the firebrick method, and i foil the bottom of the cooking area where there are no coals. thanks.
 
Well I cook ribs all the time on my performer and your a much braver man than I if your going to leave it alone for 4 hrs after starting it. You need at least an hour to make sure its dialed in properly.
I can dial mine in where I want quite easily from years of doing it.

How long are you leaving it alone?

What is your max cook time?

Are you going to be home a couple hours before serving?

If you have a couple hours after getting home
I would do a minion start at lunch with your charcoal and wood and add maybe 1/4 chimney lit. On my kettle I would tape off 2 of the vents and tape off about 1/2 of the remaining vent(my propeller damper is seized but I have better control with my foil tape than with the damper anyways)and 1/2 close the top vent. This will allow the ribs to smoke but Your temp shouldn't go to high.

When you get home. Check the ribs and if needed crank the temp up to finish.
 
thanks for the reply.

i will be home two hours before serving, i was gonna be home by 1, get fire going, put in at two and leave it be till i get home at 530.
 
i have a thermometer in my top vent, maybe i'll just close off all the bottom vents,

i have never reheated ribs before for guests..
is it still good?
 
I reheat all the time. They are great the next day. Smoke flavour is usually more subtle. If you usually sauce leave off the sauce and add it when you reheat on the grill.
I think that would be better for you.
 
That looks interesting, Miguel. The fire bricks provide a heat sink for stabilizing the temp. Another possibility in this case might be a pot of water over the coals -- start with hot tap water. It should help keep temps even and relatively low.

Gottat let us know what you do and how this works, Phil.

Rich
 
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