essexsmoker wrote:My word you are brave! First time cook with guests?:shock::oops:
I would defo say away from wind, you won't be able to control it otherwise and you will indeed get temp spikes. It would be like having a pit stoker with no controller.
I prefer the term "Stupid" rather than brave lmao...
I don't know what they are like but ribs from supermarkets normally has very little meat on or fat so keep a very close eye. As a guess I would think not more than 2hrs for them.
Lift them up with tongs about half way down the rack and gently bounce them. When they are done they should just start to split.
IMHO you'll do much better cooking that chicken as close to the heat as possible or the skin (the best bit!) will turn out rubbery and inedible. Personally I cook chicken between 300 and 350F
For the baby back ribs, I've had the best results with friends over of putting them on a bit earlier and assuming a 5 hr cook time (2 hours unfoiled with smoke, 2 hrs foiled, last hour unfoiled with glaze) so say 10am for a 3pm serving time. This gives a bit more lee-way should temperature control be an issue.
And if all goes swimmingly and they're done early, simply let the ribs rest for a time before glazing again and heating up on the BBQ after guests arrive. Better that way than needing to serve before they're ready.
Pulled pork shoulder will take a bit longer, would start bright and early in the morning for an afternoon serving.
For the chicken, best advice I can give is to brine it in a ziplock bag the night before in a mixture of water, salt, sugar and rub. Makes a huge difference to keeping it juicy. Probably looking at 2-3hrs on the BBQ.
Jim, depends how rubbery you like your chicken, I am with yeti dave in that I cook chicken hot, stood upright in an roasting tray with an can of beer stuffed up his jacksy. in all this mad endeavour for a first go all I can say is get on it early, if its a bit hot then it wont be perfect but it will be very edible, too cool and sitting with an expectant crowd telling them it will be another couple of hours is grim.
We'll thanks for your hints n tips guys!! It went really well, although far from perfect... The et 73 temp gauge that won't turn off must be out as the maz temp of the pp was 195, it had been on for just over six hours and I'd had enough so took it off, rested it and it pulled awesome, red outer ring about 4 mm deep and juices, pics will follow. I experienced the stall.... The sprit zing worked The beercan chickens were over cooked at 4 hours and the ribs were half over cooked and half ok at 3 hours... I really struggled to keep a steady temp in chamber and canned 10kg of big k lump wood but wasn't restaurant grade so had everything from large to dust... We all ate loads, plenty left and everyone enjoyed it but jees I didn't stop for 12 hours.... Waiting for a reply from maverick re the temp gauge not turning off and will need to check accuracy next time....
Pleased with outcome of first go though and the success is down to you all, thanks again
