Ribs! Interesting first cook:
Did BB ribs at 225*, 2hrs naked, 2 hrs wrapped with the usual goodies, 30 min naked after saucing. Too long, as they came out falling off the bone when I tried to cut them,BUT absolutely delicious.
Memphis is set up so when temp is 180* to 299*,it is in "smoke mode" with intermittent fan. Unfortunately, not much smoke was seen. There was a moderate smoke ring, but hardly any smoke flavor, with 100% Hickory LJ pellets. The fan pauses were significant, but did not produce the desired smoke? Maybe I missed seeing the "blue" smoke? The temps however were amazingly accurate to the set temp of 225*. Wonder if anyone else has noted this lack of smoke with the new Memphis control system? The "Actual" temp on the screen went right up to 225* and stayed there the entire cook.
Will reduce the wrapped time on the next cook.
Bottom line: A good first experience over all. Will need to adjust to the new pit.
Next: Will try the open flame for steaks. Have to leave the lid up when using the direct flavorizer. Will have to do some thinking on that. I do not plan to use GrillGrates on this pit if the open flame setup does the job. Suggestions welcome.