The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First test run. › Re:First test run.
Chad HaydenYes, fortunately, I have a plate setter. For the contest, we’ll be supplied with a plate setter too. (they are providing the BGE’s and necessary utincels and the ribs !)..
My goal was to run at a average temp of 250. 245-255 swing. But right now that egg wants to sit at 265. Inlet shut down now and top at 1/8″ open.
I think for now, for the contest, I’m going to allow 5.5 hours cook time, 20-30 minutes to plate. I have a cambro, and if the ribs get done early, I’ll throw them in there.
I much rather be cooking pizzas on that thing right now !!!
Update: cooker stayed at high 260’s/low 270’s. 3 hours cooking, 1 hour in the foil. Slightly overcooked. Would have made Applebee’s and the neighbors happy, but not judges. Anyway, right now it is what it is, need a bit of luck now for the contest. I rendered all the fat out of the spare, not out of the BB.. too hot for those guys. Anyway, Learned a lot, so that’s a good thing. Y’all cross your fingers for me next Friday !