Hi,
Just a newbie here, been lurking for a while. I've just recently
discovered the joys of barbecue (thanks in large part to you folks) and
thought I'd share the story. :-) Just to give you an idea of the
background to this adventure, I grew up in typical suburbia. On all the
requisite holidays, my parents would have "cookouts" in the back yard. I
remember helping my mother very carefully line the grill with tin foil
on the bottom, and then double wrap the grates with same. It made the
cleanup after so much easier, she said. (stop laughing!) My folks did
"barbecue" like that all their lives... I suggested removing the foil
once, (I just sensed it was wrong) and got amazed looks. "Do you *know*
what kind of mess that would make?!?" I guess it's the same logic behind
the folks that cover their furniture with plastic...

Fast forward a few years. I met and moved in with my S/O. His folks
liked to have "cookouts" all summer, too. More fond memories, but this
time of his mother bringing out big platefuls of chicken and ribs that
she'd boiled the day before. At least they didn't cover the grate with
foil...

Fast forward a bunch more years, to a few weeks ago. His folks have
passed, and we're living in their house. In the interim, I've developed
an interest in cooking, and like to think I'm pretty good at it. Been
told I've got a magic touch with spices. :-) Not much interest in
barbecue, though. Don't even own a grill. (ducking for cover) So I'm
watching the Food Network, and they start their "Grillin' and Chillin'"
series of shows. Looks like good stuff. One of the first things I
watched was one of Paula Deen's shows on barbecue. When I saw her take a
cooked pork butt and just slide the bone out, and that same piece of
meat just fall apart in her hands, I just sat there and stared. I'd
tried "pulled pork" in restaurants. Dry stringy stuff. (My local paper
just ran a recipe for it that started with a tenderloin...) But this
thing on TV just looked wonderful and my mouth watered for it. But I
didn't have a barbecue rig. Fortunately Paula obliged with an oven
recipe that looked good to me. Got a butt (hard to find!) and cooked it
up in a my cast iron dutch oven. Took about 3 hours, I think. Pulled
that thing out of there and it fell apart, just like on TV. And oh, it
was good. But by this time I'd watched a lot more barbecue shows, and
knew this was most definitely *not* as good as it could be! Time to
start studying...

So one of the next shows I see is "Good Eats" and Alton built that
amazing looking ceramic smoker. Sounds good to me, so I made one. This
time I tried country style ribs. No good. The temp in the smoker
initially went up to about 220, but after the meat went on I couldn't
get it any higher than about 170 or so. And we're in the middle of a
scorcher of a heatwave, it was 120 degrees in there even without the
burner... So I screwed with it and screwed with it. And the ribs got
drier and drier... But oh the wood smelled good. I should mention here
that I got both mesquite chunks and a bag of Jack Daniel's barrel
pieces. :-) Anyway, I think maybe that the burner isn't strong enough. I
ate the ribs, after finishing them in the oven. They were mostly dry,
but where the fat pockets were, were hints to the greatness that could
be there...

Fast forward to this past weekend. Gonna do spare ribs this time, and
do 'em right, if it kills both me and my very patient (and vegetarian)
S/O. I figured a better burner would do the trick with the ceramic
smoker, as would preheating it longer. Uh-Uh. I still don't have any
idea why I couldn't get the temperature high enough. (Comments welcome)
But I did know I wasn't going to waste these gorgeous spare ribs. By
this time, I had trimmed them a little and given them a light rub with
Emeril Essence. Not the store bought stuff, but a duplicate using my own
fresh spices. It's really a good blend.

I remembered seeing my in-laws' old grill behind the shed, and
dragged it out. It's an old Meco Swinger, all beat up, but still
serviceable. I figured with indirect heat and some careful watching,
this could be done. Got the coals going in one side, when they burned
down, plopped the ribs on the other side. At first, the temp went
through the roof. (too many coals) But after screwing around with the
vents for about an hour, it settled down to about 230. Added a chunk of
mesquite and a handlful of the Jack Daniels chips at this point.
Definitely time for a beer.

So I expected to have a lot of problems maintaining the temp, but I
really didn't. About once an hour I added new coals, that I kept going
in the top part of the ceramic smoker I'd made. It stayed between
225-250, which seemed fine to me. Oh, and every so often I added
handfuls of fresh herbs from my garden, as well as more wood. I strongly
recommend trying lemon basil, it made the most wonderful smelling sweet
smoke. My S/O even added a couple of his veggie-dogs to the grill for
the last hour. :-)

So the ribs finally reached th point where they tore easily, after
about 5 hours or so. They were a gorgeous dark mahogany color. I didn't
mop or baste them with anything, they never looked like they needed
it... Onto the plate they went. Took a bite, it was like butter, so
tender, and omigod, the taste. I've never in my life tasted anything
this good, I don't think. I got out a little store bought sauce and
tried it. Immediately decided that it was an insult to these delectable
things and ate them without. The outside had the most wonderful sweet
flavor. I think maybe this was from the fresh herbs I added to the fire.

A couple of observations, I only saw a smoke ring on one side, I
think I need to pay more attention to turning them the next time. And
the bit on the ends where the grain runs the other way seemed tough. I
think I'll trim that off next time. And this morning I ate the last two
ribs for breakfast with my eggs. Here's a link to a picture for the
curious:

http://www.wtv-zone.com/nutfish/ribsneggs.jpg

So this coming weekend I'm going to be trying a *real* barbecued pork
butt. If I can find one, that is. All I can find lately is picnic cuts,
but I guess that'll do as well, right? I'm just absolutely amazed at
what I've apparently been missing all my life. I never imagined barbecue
could be this good. I'm looking forward to getting a real smoker and
trying other things as well. It's like a whole new world of cooking. I
can't wait to try brisket and pastrami, or maybe a turkey... Many thanks
to the people on this group, I've learned a lot here, and couldn't have
made those beautiful ribs without you. :-) Sorry this was so long, I
just couldn't seem to stop typing...

Robyn
(who is trying to figure out a way to justify the purchase of a WSM to
her vegetarian S/O)
--
To avoid grizzlies, the Alaska Department of Fish & Game advises hikers
to wear noisy little bells on clothes and carry pepper spray. Also watch
for signs of activity: Black bear scat is smaller and contains berries;
grizzly scat has little bells in it and smells like pepper.

"Robyn" wrote in message.
> Hi,

>
> So the ribs finally reached th point where they tore easily, after
> about 5 hours or so. They were a gorgeous dark mahogany color. I didn't
> mop or baste them with anything, they never looked like they needed
> it... Onto the plate they went. Took a bite, it was like butter, so
> tender, and omigod, the taste. I've never in my life tasted anything
> this good, I don't think.

Now we gotcha........good job.


> A couple of observations, I only saw a smoke ring on one side, I
> think I need to pay more attention to turning them the next time.

I turn mine too.


> So this coming weekend I'm going to be trying a *real* barbecued pork
> butt. If I can find one, that is. All I can find lately is picnic cuts,
> but I guess that'll do as well, right?

I've never done a picnic so I can't say. Call a local butcher or
supermarket. Even if they don't display them, Boston butts (the lower part
of the shoulder) commonly reside in the back, awaiting requests from folks
like you.


>I'm just absolutely amazed at
> what I've apparently been missing all my life. I never imagined barbecue
> could be this good. I'm looking forward to getting a real smoker.

Good on you, girl. We're proud of you. Buy one of those instant read probe
thermometers and get that picnic or butt up to 190....cover it with foil and
let it rest in an ice chest for at least an hour before pulling it. Dress
with some vinegar and some of your rub after pulling, serve with buns and
cole slaw, sit back and receive kudos galore.

> --
> To avoid grizzlies, the Alaska Department of Fish & Game advises hikers
> to wear noisy little bells on clothes and carry pepper spray. Also watch
> for signs of activity: Black bear scat is smaller and contains berries;
> grizzly scat has little bells in it and smells like pepper.
>

LOL....that's hilarious.

"Robyn" > wrote in message
...
> Hi,
> http://www.wtv-zone.com/nutfish/ribsneggs.jpg
>
> So this coming weekend I'm going to be trying a *real* barbecued pork
> butt. If I can find one, that is. All I can find lately is picnic cuts,
> but I guess that'll do as well, right? I'm just absolutely amazed at
> what I've apparently been missing all my life. I never imagined barbecue
> could be this good. I'm looking forward to getting a real smoker and
> trying other things as well. It's like a whole new world of cooking. I
> can't wait to try brisket and pastrami, or maybe a turkey... Many thanks
> to the people on this group, I've learned a lot here, and couldn't have
> made those beautiful ribs without you. :-) Sorry this was so long, I
> just couldn't seem to stop typing...
>
> Robyn
> (who is trying to figure out a way to justify the purchase of a WSM to
> her vegetarian S/O)

Hey Robyn, how attached are you to that vegan wimp? ;-)

I guess you know that you're now and addict. I'll tell you exactly how to
justify it. Grill up some veggies. Onions and peppers are a no brainer. We also
do eggplant, zucchini, yellow squash, etc. Grilled asparagus is simply
fantastic. All I do is toss them in some EVOO and throw on some kosher salt and
cracked black pepper.

He'll like it.

_________
ht_redneck

P.S. - I actually prefer shoulders over butts when I can find them. Take the
skin off before you rub it.

Robyn wrote:

Snip of a great monologue...

> So this coming weekend I'm going to be trying a *real* barbecued
> pork butt. If I can find one, that is. All I can find lately is
> picnic cuts, but I guess that'll do as well, right?

That'll work fine, Robyn.

> I'm just
> absolutely amazed at what I've apparently been missing all my life. I
> never imagined barbecue could be this good. I'm looking forward to
> getting a real smoker and trying other things as well. It's like a
> whole new world of cooking. I can't wait to try brisket and pastrami,
> or maybe a turkey... Many thanks to the people on this group, I've
> learned a lot here, and couldn't have made those beautiful ribs
> without you. :-) Sorry this was so long, I just couldn't seem to stop
> typing...

It is a true joy to see someone whose eyes and tastebuds have been opened to
nirvana on a plate.... or bun.... or by the handful.

> Robyn
> (who is trying to figure out a way to justify the purchase of a WSM to
> her vegetarian S/O)

Justify??!! <BEG> As soon as he can justify his abberant food choice to
you, do you need to justify the production of 'Q to him :-) I'm sure
he'll be fine when he knows that it will simply make you happy..... and if
he gives ya grief, tell him to expect a visit from the meat fairy. (Reminds
me of a certain horse-head scene in da Godfadda).

Glad to have you aboard, Robyn.
Dave

"Tyler Hopper" > wrote in message news> >
> Hey Robyn, how attached are you to that vegan wimp? ;-)
>
> I guess you know that you're now and addict. I'll tell you exactly how to
> justify it. Grill up some veggies. Onions and peppers are a no brainer. We
also
> do eggplant, zucchini, yellow squash, etc. Grilled asparagus is simply
> fantastic. All I do is toss them in some EVOO and throw on some kosher
salt and
> cracked black pepper.
>
> He'll like it.
>
> _________
> ht_redneck
>
> P.S. - I actually prefer shoulders over butts when I can find them. Take
the
> skin off before you rub it.
>
Add a little wrinkle to the grilled onions. Cut them in half, stick a
couple of toothpicks in 'em to keep the centers from falling out, then
marinate them in Balsamic vinegar for a hour or two before grilling them.
They take 15-20 minutes to cook and don't put 'em over the really hot part
of your fire. Your veggieboy will love you for them.

Great post, and Welcome to the club!

Jack Curry

Tyler Hopper wrote:
> "Robyn" > wrote in message
> ...
>> Hi,
>> http://www.wtv-zone.com/nutfish/ribsneggs.jpg
>>
>> Robyn
>> (who is trying to figure out a way to justify the purchase of a WSM to
>> her vegetarian S/O)
>
> Hey Robyn, how attached are you to that vegan wimp? ;-)
>
> I guess you know that you're now and addict. I'll tell you exactly how to
> justify it. Grill up some veggies. Onions and peppers are a no brainer. We
also
> do eggplant, zucchini, yellow squash, etc. Grilled asparagus is simply
> fantastic. All I do is toss them in some EVOO and throw on some kosher salt
and
> cracked black pepper.
>
> He'll like it.
>
> _________
> ht_redneck

Heck, I had a response partly written up, then I read yours. Almost word for
word (even the "vegan wimp? ;-)") part. '-)

I use bottled Italian dressing for grilling the veggies when I'm feeling lazy.

BOB



>
> P.S. - I actually prefer shoulders over butts when I can find them. Take the
> skin off before you rub it.

" BOB" > wrote in message ...
> Tyler Hopper wrote:
> > "Robyn" > wrote in message
> > ...
> >> Hi,
> >> http://www.wtv-zone.com/nutfish/ribsneggs.jpg
> >>
> >> Robyn
> >> (who is trying to figure out a way to justify the purchase of a WSM to
> >> her vegetarian S/O)
> >
> > Hey Robyn, how attached are you to that vegan wimp? ;-)
> >
> > I guess you know that you're now and addict. I'll tell you exactly how to
> > justify it. Grill up some veggies. Onions and peppers are a no brainer. We
> also
> > do eggplant, zucchini, yellow squash, etc. Grilled asparagus is simply
> > fantastic. All I do is toss them in some EVOO and throw on some kosher salt
> and
> > cracked black pepper.
> >
> > He'll like it.
> >
> > _________
> > ht_redneck
>
> Heck, I had a response partly written up, then I read yours. Almost word for
> word (even the "vegan wimp? ;-)") part. '-)

Are you implying we think alike?

Now THAT'S scary.

Tyler Hopper wrote:
> " BOB" > wrote in message ...
>> Tyler Hopper wrote:
>>> "Robyn" > wrote in message
>>> ...
>>>> Hi,
>>>> http://www.wtv-zone.com/nutfish/ribsneggs.jpg
>>>>
>>>> Robyn
>>>> (who is trying to figure out a way to justify the purchase of a WSM to
>>>> her vegetarian S/O)
>>>
>>> Hey Robyn, how attached are you to that vegan wimp? ;-)
>>>
>>> I guess you know that you're now and addict. I'll tell you exactly how to
>>> justify it. Grill up some veggies. Onions and peppers are a no brainer. We
>>> also do eggplant, zucchini, yellow squash, etc. Grilled asparagus is simply
>>> fantastic. All I do is toss them in some EVOO and throw on some kosher salt
>>> and cracked black pepper.
>>>
>>> He'll like it.
>>>
>>> _________
>>> ht_redneck
>>
>> Heck, I had a response partly written up, then I read yours. Almost word for
>> word (even the "vegan wimp? ;-)") part. '-)
>
> Are you implying we think alike?

At least on Robyn's great success story!

>
> Now THAT'S scary.

Yes, very!

BOB

Robyn wrote in alt.food.barbecue

> Robyn
> (who is trying to figure out a way to justify the purchase of a WSM to
> her vegetarian S/O)
Welcome Robyn,
Congrats on seeing the light. I did and my life is so
much brighter now. I think everyone else pretty much
covered anything I could add. Tell him to buy you one
or you'll start force feeding him meat. And then do it
anyway. 8-)


--
BigDog
To E-mail me, you know what to do.

I'm an omnivore and proud of it.

Tell that granola munchin, birkenstock wearin', chai drinkin',
manscapin' wimp that if he doesn't bow down and grovel at the feet of
a modern day Amazonian Grill Gal, you'll put Pabst Blue Ribbon in his
Perrier bottles and send him packin'.

"Robyn" > wrote in message
...
> Hi,
> So one of the next shows I see is "Good Eats" and Alton built that
> amazing looking ceramic smoker. Sounds good to me, so I made one. This
> time I tried country style ribs. No good. The temp in the smoker
> initially went up to about 220, but after the meat went on I couldn't
> get it any higher than about 170 or so. And we're in the middle of a
> scorcher of a heatwave, it was 120 degrees in there even without the
> burner...

If it gets windy I just toss an old towel over the top of the pots, my pot
smoker has gone up to 275F, and do u have the hole in the top pluged? A lot
of heat can escape through there. Did u have the burner on max the whole
time? I drilled a bunch of 1/2 holes around the edge and in the middle of
my pie plate to help the heat rise up past the plate...

In ,
BKahuna > typed:
> I'm an omnivore and proud of it.
>
> Tell that granola munchin, birkenstock wearin', chai drinkin',
> manscapin' wimp that if he doesn't bow down and grovel at the feet of
> a modern day Amazonian Grill Gal, you'll put Pabst Blue Ribbon in his
> Perrier bottles and send him packin'.

Aw, he's a good egg. :-) He got home last night and presented me with
a chimney starter and a big bag of lump charcoal. (I just had briquettes
before, and prepped the coals in a big ceramic dish.)

Robyn
--
To avoid grizzlies, the Alaska Department of Fish & Game advises hikers
to wear noisy little bells on clothes and carry pepper spray. Also watch
for signs of activity: Black bear scat is smaller and contains berries;
grizzly scat has little bells in it and smells like pepper.

In ,
Dave Bugg <deebuggatcharterdotnet> typed:

(small snip)
>
> It is a true joy to see someone whose eyes and tastebuds have been
> opened to nirvana on a plate.... or bun.... or by the handful.
>
>> Robyn
>> (who is trying to figure out a way to justify the purchase of a WSM
>> to her vegetarian S/O)
>
> Justify??!! <BEG> As soon as he can justify his abberant food choice
> to you, do you need to justify the production of 'Q to him :-) I'm
> sure he'll be fine when he knows that it will simply make you
> happy..... and if he gives ya grief, tell him to expect a visit from
> the meat fairy. (Reminds me of a certain horse-head scene in da
> Godfadda).
>
> Glad to have you aboard, Robyn.
> Dave

Thanks for the welcome. :-) So you're saying I should leave a rack of
ribs under his pillow? Hmmm... Actually, he loves spending time outdoors
and was very helpful during the whole learning process. He used to grill
stuff (burgers & dogs) years ago before he stopped eating meat, so he
was able to offer advice as to coal placement, etc. We respect each
other's eating choices, and it's never been a problem. Although he says
some of the things I make smell so good it makes it hard to stick to it.
:-D And I try to eat free range and organic when I can. (Besides, it
tastes better.)

Robyn
--
To avoid grizzlies, the Alaska Department of Fish & Game advises hikers
to wear noisy little bells on clothes and carry pepper spray. Also watch
for signs of activity: Black bear scat is smaller and contains berries;
grizzly scat has little bells in it and smells like pepper.

In ,
Eddie > typed:
> <snipped great stuff>
>> can't wait to try brisket and pastrami, or maybe a turkey... Many
>> thanks to the people on this group, I've learned a lot here, and
>> couldn't have made those beautiful ribs without you. :-) Sorry this
>> was so long, I just couldn't seem to stop typing...
>>
>> Robyn
> Welcome aboard, Robyn. Looks like I and maybe others have also
> learned a little from you.
> Perhaps you could hop over to alt.binaries.food once in a while and
> post some pics of your dishes. Lots of the people here are also at
> abf.
> Eddie

Thanks. :-) You know, I never thought to post the pic on the binaries
group, and I lurk there, too. I'll have to try that in future. I keep
web space 'cause I sell stuff on eBay, so I always upload photos and
share by posting a link. But the binary would save me the space. Maybe
I'll try and document whatever I end up cooking over the weekend. :-)

Robyn
--
To avoid grizzlies, the Alaska Department of Fish & Game advises hikers
to wear noisy little bells on clothes and carry pepper spray. Also watch
for signs of activity: Black bear scat is smaller and contains berries;
grizzly scat has little bells in it and smells like pepper.

In news:IZJEc.952924$oR5.225709@pd7tw3no,
Dirty Harry > typed:
> "Robyn" > wrote in message
> ...
>> Hi,
>> So one of the next shows I see is "Good Eats" and Alton built
>> that amazing looking ceramic smoker. Sounds good to me, so I made
>> one. This time I tried country style ribs. No good. The temp in the
>> smoker initially went up to about 220, but after the meat went on I
>> couldn't get it any higher than about 170 or so. And we're in the
>> middle of a scorcher of a heatwave, it was 120 degrees in there even
>> without the burner...
>
> If it gets windy I just toss an old towel over the top of the pots,
> my pot smoker has gone up to 275F, and do u have the hole in the top
> pluged? A lot of heat can escape through there. Did u have the
> burner on max the whole time? I drilled a bunch of 1/2 holes around
> the edge and in the middle of my pie plate to help the heat rise up
> past the plate...

That's a good idea, drilling holes in the pie plate, maybe I'll try
that. There's just no reason why that blasted thing shouldn't have come
up to temperature. I was using a 1000 watt burner on max, maybe that
wasn't enough? I had the thermometer in the top hole, so I don't think I
lost too much heat there, but it *was* a little windy, maybe that
contributed. Maybe I'll fool around with it more over the weekend.
Thanks!!

Robyn
--
To avoid grizzlies, the Alaska Department of Fish & Game advises hikers
to wear noisy little bells on clothes and carry pepper spray. Also watch
for signs of activity: Black bear scat is smaller and contains berries;
grizzly scat has little bells in it and smells like pepper.

"Robyn" > wrote in message
...
>
>
> In news:IZJEc.952924$oR5.225709@pd7tw3no,
> Dirty Harry > typed:
> > "Robyn" > wrote in message
> > ...
> >> Hi,
> >> So one of the next shows I see is "Good Eats" and Alton built
> >> that amazing looking ceramic smoker. Sounds good to me, so I made
> >> one. This time I tried country style ribs. No good. The temp in the
> >> smoker initially went up to about 220, but after the meat went on I
> >> couldn't get it any higher than about 170 or so. And we're in the
> >> middle of a scorcher of a heatwave, it was 120 degrees in there even
> >> without the burner...
> >
> > If it gets windy I just toss an old towel over the top of the pots,
> > my pot smoker has gone up to 275F, and do u have the hole in the top
> > pluged? A lot of heat can escape through there. Did u have the
> > burner on max the whole time? I drilled a bunch of 1/2 holes around
> > the edge and in the middle of my pie plate to help the heat rise up
> > past the plate...
>
> That's a good idea, drilling holes in the pie plate, maybe I'll try
> that. There's just no reason why that blasted thing shouldn't have come
> up to temperature. I was using a 1000 watt burner on max, maybe that
> wasn't enough? I had the thermometer in the top hole, so I don't think I
> lost too much heat there, but it *was* a little windy, maybe that
> contributed. Maybe I'll fool around with it more over the weekend.
> Thanks!!
>
> Robyn
> --
> To avoid grizzlies, the Alaska Department of Fish & Game advises hikers
> to wear noisy little bells on clothes and carry pepper spray. Also watch
> for signs of activity: Black bear scat is smaller and contains berries;
> grizzly scat has little bells in it and smells like pepper.
>
Yea 1000W on max should do the trick...I found the wind makes a huge
difference. When I fired it up in my basement it got nice and hot, nice and
fast. Outdoors in the breeze was a different story, could only maintain
about 225F max, with the towel it gets over 250 outside...I use an oven
thermometer placed on the grill, when I need to check the temp I just use a
flashlight and look in the top hole...

"Dirty Harry" > wrote in message
news:WjXEc.961486$oR5.745910@pd7tw3no...
>
> "Robyn" > wrote in message
> ...
> >
> >
> > In news:IZJEc.952924$oR5.225709@pd7tw3no,
> > Dirty Harry > typed:
> > > "Robyn" > wrote in message
> > > ...
> > >> Hi,
> > >> So one of the next shows I see is "Good Eats" and Alton built
> > >> that amazing looking ceramic smoker. Sounds good to me, so I made
> > >> one. This time I tried country style ribs. No good. The temp in the
> > >> smoker initially went up to about 220, but after the meat went on I
> > >> couldn't get it any higher than about 170 or so. And we're in the
> > >> middle of a scorcher of a heatwave, it was 120 degrees in there even
> > >> without the burner...
> > >
> > > If it gets windy I just toss an old towel over the top of the pots,
> > > my pot smoker has gone up to 275F, and do u have the hole in the top
> > > pluged? A lot of heat can escape through there. Did u have the
> > > burner on max the whole time? I drilled a bunch of 1/2 holes around
> > > the edge and in the middle of my pie plate to help the heat rise up
> > > past the plate...
> >
> > That's a good idea, drilling holes in the pie plate, maybe I'll try
> > that. There's just no reason why that blasted thing shouldn't have come
> > up to temperature. I was using a 1000 watt burner on max, maybe that
> > wasn't enough? I had the thermometer in the top hole, so I don't think I
> > lost too much heat there, but it *was* a little windy, maybe that
> > contributed. Maybe I'll fool around with it more over the weekend.
> > Thanks!> >
> > Robyn
> > --
> > To avoid grizzlies, the Alaska Department of Fish & Game advises hikers
> > to wear noisy little bells on clothes and carry pepper spray. Also watch
> > for signs of activity: Black bear scat is smaller and contains berries;
> > grizzly scat has little bells in it and smells like pepper.
> >
> Yea 1000W on max should do the trick...I found the wind makes a huge
> difference. When I fired it up in my basement it got nice and hot, nice
and
> fast. Outdoors in the breeze was a different story, could only maintain
> about 225F max, with the towel it gets over 250 outside...I use an oven
> thermometer placed on the grill, when I need to check the temp I just use
a
> flashlight and look in the top hole...
>
Forgot, make sure you leave some room without holes for the wood. I put
some wood over the holes in the middle of the pan and they caught on fire.
Now I just put the wood where there are no holes :-)