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I would leave it off while raising the temp. If you get the air flow moving quickly, the temp should spike pretty fast.
Everything @NewlyRetired retired said. Also, keep a probe thermometer handy. You may only be able to do a single hatch rather than cross hatch before the temp gets too high for you. As far as temps go, rare tri tip is a little stringing. Take it to MR at a minimum. Also, carving a tri is a bit tricky as the grain runs two ways in the cut. Here's a tutorial even though I can't stand the website that made this video.
Been using Hickory just because I'm inexperienced and heard that was the most versatile, but I can def try something else.
Hickory is great, but for some it is overpowering. Cut it with some apple. Apple is great for chicken as is pear, peach and apricot.
I think smoke is very personal preference. Hickory is too strong for me. I prefer the fruit woods (apple, plum) and use a light touch.
Other than what everyone said. Slice it thinnnnnnnnn. Even done perfectly most people find that cut a little toothy.
This is an outstanding method too. works great on the breasts of a turkey.NewlyRetired said:
It's a Texas thing, I think. I have a bag, but it was given to me by a guy who does the marketing for a charcoal/wood company. And he brought it from Texas to do Q in the Lou. I can't buy it anywhere. I can get their charcoal but not the post oak and what sucks is now that I've used it I have learned once again that ignorance is bliss.
Forgot one last question. This isn't a long smoke correct? I dont need to wake up at 6 AM to get the grill going? I figured 3-4 hours max?
Correct, not long. I think it will be much shorter than 3-4 hours ( @culdeus and @TheFanatic do you agree?)
Yeah, I was guessing an hour to mess w the temp, an hour and 15 mins to cook to the right internal temp, 20 mins to bring it up to sear level and 6 mins to sear
that is a good guess.
So lets say I do my spares at 300 for 2 hours. What do you do next?
Spares take a little longer. 2.5 usually because they are bigger than BBR's.
wait, you only cook the ribs for 2.5 hrs total? Wow
I cook spares for 2.5 hours and BBR's for 2 hours at 300.
I've got one. Pitmaster IQ. I still prefer the high heat method (more like medium heat, but medium heat doesn't sound as good.)
That's a small rack so 2 hours might be close. I don't know that I would monkey with wrapping them with a cook time that short. Just bend test them every 15 minutes or so after 2 hours.
This article might be helpful
Don't cook to time. Cook to temp. Check the bones. They will tell you when the ribs are done. The bend test as mentioned above is good too.
link to this? Mine needs changing. I don't see a new design one or maybe my google is broken.
that looks sort of similar to the one I have with the exception of that down bracket that I assume would connect to a base?
I could see it being a bit of a PITA with multiple levels. Not horribly so but enough to be a little annoying at times.
I noticed in the comments that one person mentioned that the lid did not open as wide as before, similar to what you mentioned.
I pulled the trigger today - according to Amazon, I should have it next week (so spoiled... I hate non-Prime shipping)
i just use the old school method which works well for my dough.
Pizza is fun and easy on the Egg, and comes out great - you won't need that extra thing.What I really want is a dedicated real deal outdoor pizza oven, but the wife protests already at the amount of grills in the backyard, so I'm going to work with the cooking implements I already own.
