I agree, had some lessons learned so next time should go much better.I followed the lighting instructions, closing down the vents around 175. But I guess I needed to close them down more. I guess it was a hot day and the sun was shining directly on the kettle causing it to be a little hotter.I forget if I mentioned, but I don't actually have a WEBER kettle, its a generic brand one with the same dimensions, same output vent. The only difference is there's a ash catcher can at the bottom with two holes and metal sliders on each side for air intake. The sliders don't give any sort of seal. So maybe too much intake air. I can figure out a way to improve the seal. Maybe the weber kettle is made of thicker metal so it isnt affect as much by direct sunlight. However, I can't tell from comparing at the store.Regardless of any of this, I average above 225 (around 240) and it lasted me about 8hrs but it took me 9-10hrs to finish a split 7lb shoulder (and it was wrapped mostly through the stall). It seems like it took longer than usual especially for such small pieces. Should I bother trying to get the temp down to 225? or should I perhaps go at a higher temperature. I'm not sure how much of a difference it makes. Would lowering or raising the temp affect cook time by much?
Tonight's rib cook:
How much would the post and packaging be for a slow n sear to the UK, ABCbarbeque?
Quote from: ABCbarbecue on September 05, 2015, 08:40:09 PMTonight's rib cook:Holy Moly that is a money shot right there.
Well, I've spent the last month getting to know how to control temps on my 26. After reading through this thread again, I may have to take the plunge on this.
...It's heavy and feels rock solid. I can't wait to try it out...
Topic: Another AmazingRibs Promotion Slow and sear (Read 26937 times)