Camp Fire Loin Back Ribs

[Uncle Bob]

Camp Fire Loin Backs Ribs and Rotisserie Chicken On a Windy Day!!

[bkcloud11]

that looks so good. alittle hard to cook outside with all this white stuff and temps in the teens and twentys as we have in n.e. pa.

[Michelemarie]

looks awesome!!!!!

[Insty-Grill]

Unc B,
Now thats a mighty fine bunch o ribs!! --and pics

I can just about taste them, they look so goooood; I'm drooooling

I see the large board; how does that work for you? I assume its a wind break of sorts.

Whenever I try to influence the wind, I am the one getting smoked.

[Uncle Bob]

Quote:

Originally Posted by Insty-Grill Unc B, Now thats a mighty fine bunch o ribs!! --and pics I can just about taste them, they look so goooood; I'm drooooling I see the large board; how does that work for you? I assume its a wind break of sorts. Whenever I try to influence the wind, I am the one getting smoked.

Thank you! The ribs were very good, but not excellent -- due in part to the strong Southerly wind at 15-20 MPH --- The weather man "lied' the night before --- The piece of ply-board works pretty well for a wind break -- The South wind blew over the top/around the board which drew the fire/heat/smoke back towards it, as you can see in the picture, before it sent it briskly off to the North.

[Insty-Grill]

Quote:

wind break -- The South wind blew over the top/around the board which drew the fire/heat/smoke back towards it

I find the funnel action you describe hard to predict, so I shy away from using wind breaks altogether: instead I add more wood for incresed heat to counter the wind's cooling effect.

My set up has the additional horizontal choice of adjustment so I can place the food directly in the path of the heat no matter what direction the heat/wind may choose to do.

Nother question: When I read you posts, I notice that you more often than not picture a very low key fire. How long is the typical cooking time for the type of things you do in your pictures?