DeanC
Full Fledged Farker
I had a hard time understanding the fact that a fire will smother if you do not have anywhere for the ash to go. I was also very impatient during the early cooks and opened the lid too often.
I'll second thatAZPete said:First mistake I remember making was adding too much wood to my pit. I was thinking what most people do... more wood/more smoke better Que but ended up making some bitter food that tasted like chit.
Single Fin Smoker said:Nite before planning,...
Single Fin Smoker said:Last weekend I blew a butt something terrible.
backyardchef said:Not planning enough time.
Bigmista said:Must resist...not woodpile...
WineMaster said:With "Time" being one of the most seen problems isnt a Butt done at 170 degrees and if pulling or chopping you could extend cooking time in the cooker by 2-3 hours before 190 or so.What Im trying to say is, on a lot of Que, Isnt there a pretty big window from when it gets done, Till the time that its overdone. This said, knowing that your not too hot or throwing any or little smoke to the meat?
backyardchef said:Each cut of meat cooks at it's own pace and behaves differently than the one before, which is why things like temps and times are a general guide and not precise. I think that has alot to do with it being art and not science....