Hi all,
Had my kettle for a few weeks now, so far I’m loving it. I’ve cooked ribeyes, burgers, sausages and veggies on it. All done with a medium to high heat.
Last night I decided to attempt a low and slow cook on a rack of ribs. They turned out okay, but not what I’d hoped. I won’t get into the debate about wrapped/unwrapped, spritz or water pan, etc.
What I would like help with is figuring out where I went wrong controlling the temp. Until the last 2 hours of a 4 hour cook the temp kept pushing from the low to mid 300s where I wanted to keep at 225 - 275.
I started off with a dozen charcoal in the corner, then added in a unlit chimney and water after 10 minutes. I opened the vents to 1/4 bottom and 1/2 lid, when the tempts got to 170/180 I put them down to 1/8 and 1/4. When it started creeping to the high 200s I shut them completely.
I have some friends coming over on Sunday, and I’m doing another rib cook. Any advice would be appreciated. For full disclosure I did add hickory and filled SNS water pan.
-H