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- Please no inappropriate usernames (remember that there may be youngsters in the room)
- Personal attacks on other community members are unacceptable, practice the good manners your mama taught you when engaging with fellow Dawg fans
- Use common sense and respect personal differences in the community: sexual and other inappropriate language or imagery, political rants and belittling the opinions of others will get your posts deleted and result in warnings and/ or banning from the forum
- 3/17/19 UPDATE -- We've updated the permissions for our "Football" and "Commit to the G" recruiting message boards. We aim to be the best free board out there and that has not changed. We do now ask that all of you good people register as a member of our forum in order to see the sugar that is falling from our skies, so to speak.
Comments
@shhmitty bro, that is a good practice to get into, but temps will always spike and drop when the eye isn’t on it. You will learn your system and what it likes when it comes to controlling temps. Like how much charcoal or wood to add to raise the temp slightly or vent play. Some add additional vents or electric fans, but that stuff isn’t for me
It also helps to know where air leaks could possibly be. You might have some that you want to close up that could mess with the temps.
Also, not sure what Weber you have, but if it has a firebox, you can put some fire bricks in the space between the box and cooking chamber to help with temps.
Just have fun my man and enjoy the time prepping, cooking, and smiles on people’s faces from your work.
Darn it... forgot these two important things. Check your gauges and make sure they’re accurate by boiling some water. They’re probably off but it will give you a good baseline or replace them. Also, get a good and accurate thermo to check your food. So important and before you do anything else those two items should be addressed.
Sorry for the long post... love grilling/smoking/cooking
Looks good my @bubbadawg bro!
Thank you for passing on some knowledge.
grilled some chicken thighs today, I love grilled thighs, so easy, cheap, and versatile
these I used some Paul Newman olive oil and vinegar dressing with onion powder, garlic powder, smoked paprika, white and black pepper, kosher salt, and ground ginger
did raised indirect at 400 until mid 150s and then 450 raised direct to finish it up
came out great
My favorite vegetables are fresh corn and fresh tomatoes. I'm trying to grill corn on the cob for the first time tonight. Sipping some George Dickle in memory of my father-in-law. Listening to the Diamond Dawgs.
Big Grillin' and Chillin' weekend. Haven't made up my mind yet so what's everyone else doing?
Trying this one out for the first time. Not bad at all. Still not as good as fresh squeeze ipa by Deschutes
While smoking these guys up. Not a whole lot of good BBQ here in Iowa unless you travel or make it yourself. Cheers!
@Wintonk Funny thing, I'm doing a Voodoo Ranger too...Give it a try if you haven't already. Haven't tried the Deschutes yet...
You are fully committed with the imperial with that 9%, It is tasty for sure. You have to try the fresh squeeze and it is even better on tap.
Haven't come across it yet, but I'll sure give a try when I do. Btw, those ribs look really good!!
Thank you! I made a rub of paprika, cracked black pepper, granulated garlic, cheyenne, kosher salt, sugar and brown sugar. After a couple hours I baste with a mixture of apple cider vinegar and pineapple juice. My ex-father in-law (Papa Coot) was a pit master in Columbus, Ga and I learned from him.
Would you happen to be the same ghost that was on leather helmet blog years ago?
Not me, but there is another @ghost here that could be him. There was a poster that went by "ghost" on Dawg Post for many years and could have been him also. Passed away though.....