food t0mato's trials

[Grass Snake]

I love it

 

[t0mato]

Mushroom ragu and polenta coming right up.

 

[t0mato]

Unappealing to the eye but so damn good.

 

[Ashen]

unappealing to whose eye??  lets poke em in  it with a sharp stick since they aren't using it right  anyway
 

 

[t0mato]

Snack time!!

 

[t0mato]

What a great day to BBQ!

 

[t0mato]

These temps stay rock steady for an hour or so but then drop off slowly. I'm still not totally sure why but I think the problem is airflow. Every time the temp drops off I open the vents all the way, stick the the ash tool inside the bottom vent, and then tap the bottom grate so that any accumulated ash falls through. Once the fire stoked back up (you can tell from the smoke coming out of the daisy wheel) I close the vents back down and wait for the temp to stabilize.

Do any of the egg owners out there have this problem?

 

[t0mato]

In the 4 minutes it took to write that the temp dropped again.

Now 231

 

[tctenten]

Ummm. No

Are you filling up the firebox?

 

[MikeUSMC]

Whatcha makin', anyway, t0mato?

 

[t0mato]

Yeah. All the way

I select every piece by hand. The bigger lumps go on the bottom and the smaller ones go up top.

 

[t0mato]

Whatcha makin', anyway, t0mato?

Beef short ribs.

Chimichurri on one and traditional BBQ rub on the others.

 

[tctenten]

Yeah. All the way

I select every piece by hand. The bigger lumps go on the bottom and the smaller ones go up top.

Haha...I read about people recommending that. Never did it.

What you described is what happens when the lump or charcoal is near the end for me. If I have a full load I generally do not get temp swings. Unless it is real windy.

Not sure what it could be.

 

[t0mato]

Oh well. Maybe JayT knows....oh wait he quit.

 

[The Hot Pepper]

Try briquettes, uniform heat is the best asset of the briquette, and I like Stubb's for flavor you can taste the hardwood, I have even smoked salmon on coals alone and it is bangin.
 
Lump, no matter the air control, can still be finicky because it is not uniform. 

 

[tctenten]

Not sure about the Primo...but briquettes are a no - no in the egg.

I really dont understand why, but thats what they say.

 

[The Hot Pepper]

Oh my bad!

 

[t0mato]

I agree.

For low and slow I like briquettes better, but for searing I love lump because it can burn really hot.

 

[tctenten]

Can you use briquettes in the Primo?

 

[t0mato]

Primo recommends lump. Not sure why.

Briquettes are messier as far as ash but I don't see why they couldn't be used in an egg or a primo.