Slow-cooking in stainless bbq. didn't work!

millymooFebruary 25, 2010

Hi all!

We regularly cooked ribs in our former cast-iron gas barbecue with indirect heat; left one burner on and slow-cooked on indirect heat for a few hours. After 2-3 hours they just fell off the bone-really good!

At Christmas, we got a nice new stainless barbecue and thought we'd try ribs on it last week-same method of cooking. Well, they didn't cook at all! After 3 hours,they were still cold and pink inside.

What went wrong?

Now, it is winter here but we barbecue on our enclosed patio and it was 2C with stong sun that day, if that matters.

We were so dissappointed. Is there something different in the heat conductivity of this kind of barbecue or do we just need to adjust our cooking for a stainless hood OR does that even matter at all?

Any ideas are greatly appreciated.

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homefyres

You didn't indicate anything about temperature. If the temperature was the same, then it won't produce a different result.

I would guess you probably didn't have the temperature the same as a result of the new grill (and being aware of its operation).

Nothing to do with the hood - and everything to do with the fact that it is an entirely different appliance that you're learning to cook with.

    Bookmark   March 1, 2010 at 4:46PM
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weedmeister

2C is a bit chilly. Stainless is thinner and will loose heat faster. You probably needed to turn up the flame a bit. And get a thermometer, one of those with a remote probe so you can put it into the grill and see it's temp outside.

    Bookmark   March 22, 2010 at 1:22AM
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