Recent content by clw2613

Finally got the spare ribs (St. Louis Style) figured out. Put the rack of ribs on at 224cfor 3 hours, then wrapped and upped the temp. to 275. When I unwrapped a bit ago, the meat was pulling back from the end of the bone like they used to do on the charcoal grill and falling off the bone...

Thinking back to my charcoal grill days, I often cooked pork ribs using charcoal and oak. There was little ability to control temperature so the grill got very hot. I always took them off of the grill when the meat had pulled back, exposing the ends of the bones. They were always "falling...

I feel your pain! Unreal that it should take so long. Mine was taken off after 15 hours. Most say it will do it's own thing so just be patient, but I have little patience with this. Yesterday's brisket is for dinner tonight after having to improvise yesterday. We'll see if it was all...

The brisket was no more than 1.5 inches thick and being a flat was uniform from one end to the other.

Cooked a very small (3#) brisket flat yesterday. Because of past long cook times, I cooked st 250 instead of 225. Started at 5AM, hit the stall at 10:30, wrapped in butcher paper, and it didn't move for 4/1-2 hours. When it became apparent that the stall was going to continue for a long...

I would be concerned about accuracy if probe wires were extended. The resistance added by additional wire length would most likely cause the displayed temperature to be inaccurate!

Guess I am overdoing it, but with few exceptions, I take the grate, drip pan, and heat deflector out and vacuum out the ash after every cook. The grates and drip pan get cleaned also. I keep the grates sparkling clean. Don't,t want to put food on grates with smoke stains and burnt-on...

Many thanks for all of the inputs. Guess I will try the no foil approach next cook.

Thought I would contribute instead of asking a question. After a cook, I put the grates and drip pan in a large plastic trash can, add some dish washing liquid, then fill the can with enough water to cover the grates. I let them soak until the next day, then use some Goo Gone grill cleaner...

I am at a loss concerning use of foil to cover the drip tray and reduce the drip tray cleaning required. Normal width foil does not cover the tray surface with just one piece, two overlapping pieces are required. Invariably drippings run under the overlapped foil creating a tray cleanup...

Well, tried again with another 4# roast. Started this one at 6PM and pulled off the grill at 1PM the next day after finally reaching 200 degrees. The meat probe test seems to indicate that it is tender, but won't know how it is until later today. It cooked at 225 degrees over night and was...

I have calibrated the Rec Teq probes (2) in ice water plus have compared all probes (Recteq + Enzoo) (4) in both ice water and higher temperatures and all read within 2 - 3 degrees of each other. I use my Enzoo as the "standard" and adjust the Rec Teq calibration if a significant difference...

Next question: What is FTC? I have been using the "keep warm" setting on our kitchen electric oven. That temperature is 170 degrees. Is that OK? clw2613

Many thanks for your insights! Guess it is time to start my cooks, especially large cuts, the night before to give plenty of time for it to do its thing! At least with the RecTeq I can monitor it on my phone and tend to it if need be. I have cooked pork ribs quite a bit and those, turn out...

Yes. Monitoring grill temp with both the Enzoo and the built in probe.