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Redlan · 08-08-2019, 01:36 PM

I have a 24" Pit Boss Ceramic Grill and can pretty much do anything with it, low and slow (175°F) to sear (+450°F, I have had it over 700°F). It is not set it and forget it, however once you get the hang of it you can adjust or maintain temperatures quite easily (I prefer to be in more control). I have made some of my best meals on it in the last 2 years, steak, chicken, ribs, burgers, prime rib. I made fall-off-the-bone Ribs this week using a modified 3-2-1 method (4 hrs, not 6 so 1 3/4 - 1 1/2 - 3/4) and still there was maximum smokiness and tenderness by using apple cider vinegar in the foil wrap portion.

My dirty pleasure is Guga Foods on YouTube, I have been caught by my wife watching this in the early morning hours...got some great ideas from him.

08-08-2019, 01:36 PM	#1102
Redlan Scoring Winger Join Date: Feb 2008 Location: Burmis Tree Exp:	I have a 24" Pit Boss Ceramic Grill and can pretty much do anything with it, low and slow (175°F) to sear (+450°F, I have had it over 700°F). It is not set it and forget it, however once you get the hang of it you can adjust or maintain temperatures quite easily (I prefer to be in more control). I have made some of my best meals on it in the last 2 years, steak, chicken, ribs, burgers, prime rib. I made fall-off-the-bone Ribs this week using a modified 3-2-1 method (4 hrs, not 6 so 1 3/4 - 1 1/2 - 3/4) and still there was maximum smokiness and tenderness by using apple cider vinegar in the foil wrap portion. My dirty pleasure is Guga Foods on YouTube, I have been caught by my wife watching this in the early morning hours...got some great ideas from him.