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Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
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  1. #1
    Jackb is offline Allowed to bring in wood for The Pit Jackb is an unknown quantity at this point
    Join Date
    Dec 2013
    Location
    Kearney, Mo.
    Posts
    51

    Default Thanks to your advice....

    Tried again with a couple slabs. Started the drum and after awhile it settled in to a temp of 240. Put the slabs on followed all I learned reading the rib threads and they came out PERFECT!! Drum held the temp throughout the cook; when I took them off to foil, I'd bet that lid was not off ten seconds so it did not really have a chance to spike. I THINK I'm getting the hang of this thank you all for your help and advice!

  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Glad to hear it is working out for you.


    Remember, it just takes time and practice.
    Jim

  3. #3
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    Sounds great. We all had to learn and that is why we try to help those having problems. Hope you enjoyed your ribs and post some pics of your next cook if possible.
    Steve


    1-UDS
    1-Homemade stickburner/ Buela

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    That's awesome! Congrats on a successful run. Maybe a pic or two next time. You'll be a master soon!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default



    I love success!!

    Sounds like you are gettin' the hang of it! Next time
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  6. #6
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    Awesome! Thanks for letting us know the out come. Keep coming. You'll be a drummeister in no time.
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

  7. #7
    Jackb is offline Allowed to bring in wood for The Pit Jackb is an unknown quantity at this point
    Join Date
    Dec 2013
    Location
    Kearney, Mo.
    Posts
    51

    Default

    Thanks guys appreciate the support!

  8. #8
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Just remember, it's not the "spike" you really need to worry about if you remove the lid.
    It's the FIRE you will have if it's off too long. And too long is not very long. The paint will start changing color and stinking. And what you are cooking will be "WELL SEARED".
    Get the lid off and do what you need to and get it back on.

    How do I know this?....... ummmmmmm......
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  9. #9
    Join Date
    Aug 2010
    Location
    Oconomowoc,Wisconsin
    Posts
    197

    Default

    Money!!!!!! Keep it up.
    2 Weber 22.5 OTS
    2 Weber 14.5 SJS
    UDS
    Weber 14.5 SJG Smoker
    Akorn Jr.

  10. #10
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Jack are you still cooking? How's that frum treating you?

    Sent from my SAMSUNG-SM-G870A using Tapatalk
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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