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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Saturday, April 25, 2009


1st cook of ribs on the Bubba Keg. I gotta learn temp control. Had it at 230 to 250 for about 2 hours. Then temp dropped real fast - fire was out. Next fire I couldn't get temp below 300
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At 5:27 PM, Blogger Chris said...

I think it's just a learning curve. I remember when I first got my Egg it was different. The thing with the egg is that you overload the firebox with coals and then do a lot of fire control with vents. I remember thinking, "Put THAT much coal in? It'll be an inferno!" because I wasn't used to the fire management. I suspect the BubbaQ is the same. I can't wait to hear how it goes after a few cooks:)

At 11:55 AM, Anonymous Anonymous said...

Are you able to cook indirect like on a BGE or a Grill Dome or are your ribs direct cooked? Good reviews so far, very helpful. thanks

At 7:36 PM, Blogger WhiteTrashBBQ said...

It's gotta be a learning curve Chris. The Bubba Keg manual really doesn't cover low and slow and it says to use very little charcaol. I'm reading all I can find on fire control on an egg

At 7:37 PM, Blogger WhiteTrashBBQ said...

It's all direct cooking on the keg. There's nothing between your fire and your meat.


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