u/jeffeviejo

Never used a pizza pan as a heat sync. I really like it.

Fire started at 0700 with a propane torch. Ten minutes later I added the pizza pan and grate. Dome temp was approaching 200 and grate was close to 100 when I put the meat on. Vents at 100/50 upper/lower.

Within half an hour grate was close to 200. I checked periodically and it remained constant between 250-275.

The little end pieces were way overcooked but everything else was perfect.

Personal rub recipe and personal sauce recipe.

My best cook yet.

Getting closer to what I've envisioned...

Starting a chimney to begin a cook (as an Air Force brat) always reminds me of B-52s starting engines. A prelude to beer braised brats (see what I did there?) with onions and grilled cabbage.

The experiment was a 1x1 snake with B&B briquettes. The previous snakes with B&B (2×2, 2x1) were too hot by an unacceptable margin.

This burn, once stabilized (an hour plus a bit more) grate temperature was maintained at 250°. I started with both vents 100%. After a couple of hours I walked the bottom vent down to 25%.

The ribs were excellent. The corn was a bit dry. The poppers showed me I should look for the larger peppers not the smaller ones.

The cook is hopefully as successful in reality as in my mind.

I'm ready for the evening protein sacrifice....

My Dad's first set of clubs....

I still cannot sauce them.....