I get the coal picture...use up old ones quite a bit.....
yea, coals cost money, why waste money
....and get the dawgs waiting on dinner just the same....
they seem to know when it is ready, that is for sure
So it seemed like the bigger basket will hold a good burn trail.....nice fixup....
my frustration with the single baskets was long cooks, part of the beauty of the baskets is not having coals against the side of the grill, the grill will last longer. Now I have a long cook basket that protects the sides.
The times I've tried similar with a single basket have worked & not worked so well, but these bigger setups maybe allow just a tad more airflow so you can pinch down the vents some still get a good continuous burn...
I went outside my last quote and opened the vent as much as they were, it is not much on the bottom. one change I had done with my foil setup is no foil blocking the side vents of the baskets, instead when I set the bottom foil I bent it up to block the direct heat but allowed air to get to the side vents.
Nice lookin' ribs & dinner !!!!!
I have always been able to make better ribs on the Weber than on any smoker I have ever owned, including the Lang offset stickburner I once owned. I actually have a few welded up racks I made up just to be able to use max space inside a 22 inch kettle. It just takes being judged on your ribs a few times before you start to take notes and decide those judges know what they are talking about. When you have gotten judged 70 or 80 times you should have started collecting ribbons. If not give up. I can tell you, I made one huge mistake in those ribs, but it did not affect anything but the looks. But to a judge that would be important, to me at home it was minor.
The backyard griller does not need to get that serious, he needs to just make a set of ribs that are very tender and moist at the same time, be able to grab any bone and pull it from the rack and have a flavor profile that makes people come back for more. If one person complains about the heat, you screwed up. Let the heat freaks pour on the hot sauce. If one of your guest goes away hungry because the food was to spicy, you messed up.