This is a combo cook: smoke-roll test-grill
Started off with some beef ribs sprinkled with Three Little Pigs Memphis rub
Did a smaller coal base with one hunk of mesquite and one hunk of apple (a very nice combination)
Here is a side shot for ya..time to get those lids closed
5 hours later I wrapped the ribs and put the ribs on the bottom rack to do the dinner roll test ( sorry, Wendy made dinner rolls instead of biscuits)
The Open Range was at 250 so the rolls did not brown. There was some slight browning at the edge of the grate by the damper opening. Other than that the rolls all cooked evenly...we ate them all for supper
One last hour in foil and we got buttery tender ribs
Look at that tender juicy rib
We ate supper and Wendy reminded me that I had 3 Johnsonville Chorizo brats in the fridge. Had just enough heat to grill em.....sorry for the crappy picture
This might be the crappiest pic on the entire forum
So this cook taught me some things:
I did a smaller coal base..just around 7 lbs. Using Kingsford Briquettes,running at 250, I am getting 1 hour per lb of fuel. Keep in mind you can really fill up this fire box, I betcha this pit can run up to 18 to 20 hours if the burn is set up right.....might just try it one day.....
To smoke for 6.5 hours and then still be able to grill on 7 lbs of briqs is pretty cool. Keep in mind, I had the smoking lid up a bit when moving the ribs and loading the rolls. This pit has very fast recovery times. I could have grilled any time during the cook by simply adding the cooking grate to the fire box....outrageous....