Poochie Posted August 29, 2015 Report Posted August 29, 2015 Boneless ribs is another word for them. This is about 5 pounds of them cooked around 245 degrees for 3 hours and 25 minutes. A little cherry and pecan wood supplied the smoke. Bolo held the temperature like an oven. The vent setting you see kept it around 235-245 the entire time. That's the smallest hole on the right side of the double vent. Top vent was set at a quarter turn plus an inch.
MacKenzie Posted August 29, 2015 Report Posted August 29, 2015 Fantastic, Poochie, I can see you are sure getting lots of use out of your new 21 KK, aka, Bolo:)
bosco Posted August 30, 2015 Report Posted August 30, 2015 you are throwing some serious cooks at this grill!!! tell me your thoughts now that you have at least a half dozen or more cooks on BOLO
Poochie Posted August 30, 2015 Author Report Posted August 30, 2015 I'm getting to write a review on it this coming week Bosco. Tomorrow (Sunday) I'm cooking a brisket. This will be a good test for me and Bolo!
CeramicChef Posted August 30, 2015 Report Posted August 30, 2015 Poochie, a really nice cook! Kudos! You and Bolo seem to have struck up quite a friendship .... with eachother and especially with everything that hits the grates! Congrats again!
