Post by xxldave on Apr 14, 2013 11:15:05 GMT -5
Had a great cookout yesterday. General consensus among the guests was that I should be in the rib business! Did 9 pounds of Baby Backs and 9 Pounds of St. Louis Style. It was a full kettle for sure. Ambient temp anywhere from 30-50 throughout the day. Went 8 hours and could have gone a little bit more more but folks were getting hungry. Used alder wood / Kingsford Competition. I'm at 3500 feet so I generally keep the bottom vents wide open and the top vent about half or a little more. First time using my Taylor meat probe. Calibrated my 5911 and it was off by -30 degrees. Had good temp control all day. Next time will probably try a little more heat with that much meat.
