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Quote from: teesquare on January 11, 2015, 09:35:49 PM...From the look of the ribs in the picture - the left side appears more done than the right. Have you checked the grate temps in several places to see what kind of heat distribution you are getting?Did you miss the part where he said he sauced the right side for himself and left the left side dry for Kimmie? Would that not explain the difference or am I missing some mystical texture or technical issue?
...From the look of the ribs in the picture - the left side appears more done than the right. Have you checked the grate temps in several places to see what kind of heat distribution you are getting?
Those look great Tommy, and not just because I am in the land of no pork (KSA). Curious though that you gave yourself an 8 but would do better next time....what would you do different?
Quote from: MoHuka on January 12, 2015, 07:00:54 AMThose look great Tommy, and not just because I am in the land of no pork (KSA). Curious though that you gave yourself an 8 but would do better next time....what would you do different? I would have timed them a little different I think, Plus as Tee noted the cooker is hotter on one side so a rotation of ribs would have had a better finish. BUT remember I have to keep Kimmie happy so it worked well for me. If I was going to cook for others I would get a larger grill and practice more Trying to talk Kimmie into a Rec-Tec smoker, I just have to thin the heard down (to many grills/cookers rt now (a great problem to have)
...I would have thought that Tommy has engineered this machine for "Kimmie doneness" on one side and "Regular doneness" on the other side.[/b]