BBQ Carnivore - Thread

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I've found fatty/marinated stuff like lambs ribs and chicken wings, especially if you baste them along the way, then flare ups happen when using the kettle kone. Best to turn the lid every 10 min or so mins or so then the hot spot moves about. I'm still learning how to use the kettle kone properly though. Im more of a low and slow guy.
Yeah, I know about turning the lid,
I been watching a pretty funny guy on YouTube
Schueys BBQ
He is actually a really funny guy and gives great tips like that.

Was from watching his videos that convinced me to get a kettle kone.
 
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