Haha yes I actually figured out the same, I used my small battery workshop blower on low setting to force air into the inlet and it gets it going really quick. It has a flexible rubber nozzle so I can basically squeeze it into the inlet.

I don't think I've seen any mutton around, but I haven't really been looking. I'll have to keep an eye out.

Sadly I was too lazy to spritz my ribs yesterday and they ended up way too dry. They weren't the meatiest ribs either which didn't help, or I left it at too high a temp. I'll have to practice more!

[–] TagMeInSkipIGotThis 3 points 1 week ago (1 children)

I tend to wrap ribs pretty early in butcher paper (my butcher wraps everything, even if its in a vac bag in butcher paper so I get a supply without trying :) and that really helps to keep them moist. I do the same for bigger chunks of meat to get through the stall as well.

[–] eagleeyedtiger 2 points 1 week ago

I wrapped in foil near the end, but had them hanging without the heat diffuser for too long I think. The meatier parts weren’t too bad, the thin parts were too dry though. I’m going to look for some meatier ones next time.

[–] TagMeInSkipIGotThis 3 points 1 week ago (1 children)

I meant to post this earlier - its an explainer on how West Kentucky ended up with Mutton BBQ and you'll see why I was instantly hooked that it was something New Zealand should be doing too.

https://www.foodrepublic.com/2012/03/13/a-year-of-barbecue-kentucky-mutton/

[–] eagleeyedtiger 2 points 1 week ago

Honestly, that sounds pretty tasty, I’d definitely give that a try if I find some mutton!