Started the little chimney with some lump.
Poured in the Royal Oak with some Pecan chunks then topped it off with the ashed over lump and the lesson began. Blew the vents open to let him get close to temp before I closed them back down. Came in and started prepping the ribs and the next thing I knew Waylon was at 450°! The Misses ran outside and shut it all down, 40 minutes later he was back to around 300°, cracked the vents back open and caught it.
Ribs on with three different rubs, a whole rack of Oak Ridge Competition Beef and Pork, the other one is half OR Dominator and half Head Country Sweet and Spicy
Now cruzin around 300° with TBS rolling
Poured in the Royal Oak with some Pecan chunks then topped it off with the ashed over lump and the lesson began. Blew the vents open to let him get close to temp before I closed them back down. Came in and started prepping the ribs and the next thing I knew Waylon was at 450°! The Misses ran outside and shut it all down, 40 minutes later he was back to around 300°, cracked the vents back open and caught it.
Ribs on with three different rubs, a whole rack of Oak Ridge Competition Beef and Pork, the other one is half OR Dominator and half Head Country Sweet and Spicy
Now cruzin around 300° with TBS rolling
