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[Slimpicker]

Interesting, I have never heard that trick. Thanks for sharing.

@RustyJake talked about it somewhere... it was when he made wings. There's a link to an article too.
Since I've done this on 4 batches of wings, 5 turkeys, 2 chickens, and chicken legs.

SORRY BAKING POWDER, not soda... my bad, I was half asleep when I posted that.

 

[Hogan]

Local grocer had back ribs on sale (beat Costco by 25%) so had to smoke some ribs. First time trying this process (1 hr @ Smoke, 3 hr @ 225, 1 1/2 hr wrapped with sauce, then 30’ @275 to set the glaze.) and it worked out just fine.
Friend of mine (runs a Bradley) dropped by while I was cooking, and thought I was nuts for smoking the ribs more than 30 minutes.

 

[RayClem]

@RustyJake talked about it somewhere... it was when he made wings. There's a link to an article too.
Since I've done this on 4 batches of wings, 5 turkeys, 2 chickens, and chicken legs.

SORRY BAKING POWDER, not soda... my bad, I was half asleep when I posted that.

I am not sure if it makes any difference whether you use baking powder or baking soda. Baking powder is simply a combination of baking soda and cream of tartar (tartaric acid) so that the soda will release carbon dioxide at room temperature when mixed with water. When heated to temperatures above 80 C (176 F), baking soda will decompose anyway and release CO2. The skin of the chicken will easily exceed that temperature. So if you do not have baking powder available, try baking soda.

 

[RustyJake]

Baking soda can leave a metallic taste, so if you use it, you should definitely reduce the amount you would use as opposed to baking powder

Did some St. Louis cut side ribs yesterday.

 

[Slimpicker]

Baking soda can leave a metallic taste, so if you use it, you should definitely reduce the amount you would use as opposed to baking powder

Did some St. Louis cut side ribs yesterday.
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What were the details? time/temp/etc

 

[RustyJake]

What were the details? time/temp/etc

Kept it simple, 225°F for the first 5 hours. Did 4 hours unwrapped and an hour wrapped at the end.
They were held in a warmer for an hour or so, until close to dinner. Then uncovered, sauced and on the grill set at 300°F for maybe 30 minutes, just until the sauce set.

 

[RustyJake]

Broke out the Kamado yesterday for a picanha reverse sealed on the gasser to finish.
I need to use this grill a bit more. I forget how easy to get going and with the @Fireboard 2 drive it holds temperature better than any grill or oven I have. Clean-up is just wiping the grates. Snuff the flames and the coal bed can be re-used. With lump, there is very little ash so it only needs to be dumped out every 5-6 cooks (depending on cook times)

 

[Hogan]

Broke out the Kamado yesterday for a picanha reverse sealed on the gasser to finish.

Was that a Costco purchase or local butcher?

 

[RustyJake]

Was that a Costco purchase or local butcher?

Costco, two to a pack. This one was in the freezer.