C6Bill

Please don't overthink it, you start putting probes in different places you will drive yourself crazy. And by doing so you will stop enjoying the cooking and the outcome. We have seen that happen before.

Congrats !!!! 225 is only about a 1/4 turn of the top vent with the bottom vent only being open enough to get your little finger in there. Dennis has some good videos on that, i'll see if i can find the links This will get you a good temp for ribs And this one is everything you need to know about the 32

What size cooker do you have ? A 32 ? And for ribs I don't use the splitter in my 32. Just a drip pan with foil to catch any drippings, that acts as a deflector to get me indirect. At 225 a 2.5 pound rack of ribs should take at least 4 or 5 hours.

I forgot to take pics while cooking as these are done so hot and fast but for my first time having this i have to say it was really good !!!!

I use this in the house and when making BBQ, its great https://www.thermoworks.com/thermapen-one/

Two completely different methods for those cuts of beef. For a thick steak I reverse sear. 225 degrees indirect. Once I get to 115 degrees internal I pull it off to rest while I am getting my coals really hot. Rest for at least 15 minutes so the internal temp stops raising, you actually want that internal temp to start dropping. Then, on the lower rack, sear it really good. You will love it. For brisket you want a temp of 250 indirect, just foil under works great to act as a deflector and to catch the drippings. Get the internal temp in the flat to about 165 then wrap in butcher paper (uncoated brown butcher paper) and then put back on until your internal temp get to about 202. Probe from the side not the top. Probing tender is more important than the actual temp, every brisket is a little different. Once that is done wrap the brisket in foil, leave the paper on, and put the whole thing in foil and put it in a cooler covered with towels for at least 4 hours. Then pull it out to rest on the counter for awhile as it will still be extremely warm. Those are the basics. Everyone does it a little different but start with that and you'll be a master in no time. Also, for both cuts I use Meat Church's Holy Cow. It's my go to for beef. Yardbird for poultry and Bad Byron's Butt Rub for anything pork. Those three are my personal favorites. Hope that helps, always start with the KISS method and adjust as you learn

Cooked to perfection !!!!

Looks great !!!

probably, i wouldnt doubt it with what has been happening today

Good job !!!!

I don't think they are being reposted, just being marked as unread. No idea how or why.

Interesting, he is a Moderator so maybe that has something to do with it ??????

Interesting that this post from 2006 shows up as unread content lol

Sounds good

Looks great !!!