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Author Topic: Ribs and chicken in #2  (Read 2054 times)

Ohiophil

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Ribs and chicken in #2
« on: January 29, 2017, 08:00:10 AM »
 30° here in Ohio did three slabs of ribs and a whole chicken split in half turned out great it did take a long time to get the smoker up the temp like an hour and a half to get it over 200° I would say that's a lot of meat for this outdoor temperature
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Phil Alliance Ohio
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Weber Kettle
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Big green egg

Ohiophil

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Re: Ribs and chicken in #2
« Reply #1 on: January 29, 2017, 08:02:48 AM »
Pulled chicken at  170°
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Phil Alliance Ohio
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Weber Kettle
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Big green egg

Ohiophil

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Re: Ribs and chicken in #2
« Reply #2 on: January 29, 2017, 08:03:38 AM »
 Ribs 5 1/2 hours like I say it was hard to hold the temp up there above 220
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Phil Alliance Ohio
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Weber Kettle
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JustChillin

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Re: Ribs and chicken in #2
« Reply #3 on: January 29, 2017, 08:50:38 AM »
Looks good! A good and productive way to spend a cold Saturday.
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David from Roswell,GA. My tools currently include the SI #2 with an Auber, Grill Dome, Solaire 27", Holland Grill (Companion) & Weber (Smokey Joe). The Companion & SJ are primarily used for tailgating.

drains

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Re: Ribs and chicken in #2
« Reply #4 on: January 29, 2017, 12:12:17 PM »
Looks like the end result was worth the wait. It all looks delicious!😋
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Dale from East Texas
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