well 3 hours on bbq pulled back nicely from bone, but worried temp was too high, lid thermometer was averaging 300f, i have now foiled and thinking maybe 1 hour in foil might be enough
beef ribs this time, took into account all the advice from previous posts which was much much appreciated. However I think I made an error with the charcoal. This time I banked briquettes to one side using a chimney full of unlit followed by half a chimney of lit charcoal, think it may be too much as temp soared again to almost 400f I put a second water tray over the coals and it seems to have brought temp down 300f
I would agree that you might have had to much lit charcoal at the start, for a cook like that I would only light about 6 or 8 bricky things and place them on one end. I also find that on my OTS most of the time the bottom vents can be closed and control the temp using the top vent, but try to not close it under half way, sometimes it is the only way I can get the temps down low enough (about 225)
Here is a link to a topic on the VWBB which I found very useful for tips on low and slow methods on a kettle ( I now use the fire bricks and foiled grate which has worked well for me)
Thanks for the link, I can see by there pics that I definitely use more briquettes than others are so will have to cut back. going to pick up some fire bricks too. I'm beginning to understand now the reasons for these techniques. The ribs looked great it's amazing how they plump up when there cooked they were huge, I really enjoyed them how ever the wife and children all commented on the amount of fat so for that reason it's pork ribs next. Can I just ask when you said use 6 to 8 lit briquettes, would you expect to add unlit briquettes to that or could that suffice for a 5 hour cook
For me over here in Florida, a chimney full of unlit briquettes would easily last 5 hours, I have gone 9 hours without adding any more, this is using the fire brick method and foiling the grate. I have no idea how the difference in ambient air temperature might affect my timing - a lot of my cooking is done when the temperature outdoors is around the 90's so I guess a chilly day in Kent around the 50 mark you could expect to go through the coals faster. Let me know when the pork ribs are on and I'll be over!!! ( I just love spare ribs)
