ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-08-2009, 05:40 PM   #61
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

Before your next smoke... this post is a great detail on the science behind the firepit. The tips will help tremendously.
http://www.bbq-brethren.com/forum/sh...0&postcount=60

Looking forward to your next fire.
__________________
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is online now   Reply With Quote


Unread 09-08-2009, 06:41 PM   #62
Smokin Mike
is One Chatty Farker
 
Smokin Mike's Avatar
 
Join Date: 09-06-07
Location: St. Johns, FL
Downloads: 0
Uploads: 0
Default

WOW, what a first cook!

I remember my first cooks 5 years ago, not as good as yours, trust me.
__________________
Disco Pigs competition team

Yoder 640
Yoder 1320
UDS (Snail barrel)
FEC-100 X2
Traeger 124 (older american made model)

KCBS, FBA Judge
Smokin Mike is online now   Reply With Quote


Unread 09-08-2009, 06:54 PM   #63
bbqfans
Full Fledged Farker
 
bbqfans's Avatar
 
Join Date: 11-12-08
Location: Gibsonburg,Ohio
Downloads: 0
Uploads: 0
Default B3............................;}-

Another Buckeye! Hey, go ahead and do the Butt like you want, then after it is done subject it to others for tasting? Why, to see if they can taste the charcoal!
Now, if they did, next time get some wood chunks at a store and start them like charcoal (in a chimmney) and use only wood , them taste.....
I will assure you the taste will be phenonmenal
Just saying,
have fun and
SMOKE HAPPY
bbqfans is offline   Reply With Quote


Unread 09-08-2009, 07:17 PM   #64
B3
On the road to being a farker

 
Join Date: 08-31-09
Location: Columbus, OH
Downloads: 1
Uploads: 0
Default

Thanks for the link Bandit.

Quote:
Originally Posted by Smokin Mike View Post
WOW, what a first cook!

I remember my first cooks 5 years ago, not as good as yours, trust me.
Mike, believe me, literally 90% of what I did was discovered on this site. Without it... I may have never moved past the gasser.

bbqfans, next time I assure you that I will be aiming for "phenonmenal."
B3 is offline   Reply With Quote


Unread 09-09-2009, 08:06 AM   #65
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Thanks for the save Jeff. I do think it will be a good experience to develop the same bad habits I have. Actually, I have had a lot of butt cooks where things have not gone right once I got to the final few hours. I tend to like to know what is going on so I check, at least every 20-30 minutes or so. Once I get the sense that things are close, I now know that I have to pay attention. I think it is a lot like a ladder, 165F is just another rung on the ladder, towards getting done.
There was no save involved... You were right (did I just say that out loud?)...

My problem is that after 20 years of cooking Que, I forget about some of the exceptions... Do I check it when it hits 165*? I look at it, maybe feel the bone if it's really pulled back, but generally, no, I don't... But then there are the exceptions where experience has told me that some thing just isn't right... May have been a REALLY lazy pig... I don't know, but those are rare...

Quote:
Originally Posted by landarc View Post
There is an old maxim in BBQ, 'You ain't cooking if you are looking', but, since I cook be feel and not temps, except as a reference point, I need to look once in a while.
Again, different strokes for different folks... Once I look at it at 165*, I like to ignore it until it hits 195*... That's just me... Most of my cooks are on the 'Mistress' and once you open her up it takes a while to get her back up to temps, especially during the winter so I'd just rather keep her closed up...


Quote:
Originally Posted by B3 View Post
Thanks for the link Bandit.


Mike, believe me, literally 90% of what I did was discovered on this site. Without it... I may have never moved past the gasser.

bbqfans, next time I assure you that I will be aiming for "phenomenal."
That's the right idea!
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cold smoke/white smoke/blue smoke? Mo-Dave Q-talk 5 06-26-2011 11:10 AM
Any one heard of this?- Smoke Signals: Use hay to smoke indoors bobfeebish Q-talk 10 01-20-2011 10:56 PM
Water pan steam + smoke = More smoke on meat? snakyjake Q-talk 5 09-02-2010 04:39 PM
Blue Smoke White Smoke Ofset Smoke Cast Iron Chef Q-talk 6 12-27-2009 06:48 PM
Smoke`N Pit Smoke King Deluxe Heavy-Duty Charcoal/Wood Smoker & Grill circle m Q-talk 2 06-10-2007 06:37 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:08 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts