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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-23-2013, 02:32 PM | #31 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
I only concern myself with the temp in the center of the pit where the center of the meat sits. You start measuring termps all over the place and it will only drive you crazy. This is what my pit looked like before my cook on Sunday. I did a pork butt that took about 11 hours. You can see where the temp probe is.
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] Last edited by ButtBurner; 12-24-2015 at 10:44 AM.. |
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07-23-2013, 02:47 PM | #33 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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It seems to be running 20-40° from one end to the other. the middle is reading a little higher. Right now from left to right (hot to cold) firebox to stack I have 244°, 283°, 268°. When I add fuel it pushes the hot end up and as it drops, the temperatures get closer.
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07-23-2013, 02:52 PM | #34 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
maybe just bigger sticks for a longer interval between adding them is all you need are you supplementing with charcoal?
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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07-23-2013, 03:03 PM | #35 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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Yep..
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07-23-2013, 03:06 PM | #36 |
Full Fledged Farker
Join Date: 05-06-12
Location: austin
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Thanks Hank
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07-23-2013, 03:19 PM | #37 |
Full Fledged Farker
Join Date: 05-06-12
Location: austin
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thanks down
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07-23-2013, 03:44 PM | #38 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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Could also place Biscuits accross the grates.. all over the cooker.. you will be able to tell the hotspots by how fast the biscuits cook
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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07-23-2013, 03:47 PM | #39 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
Like Bill said near the end of the movie, "You didn't think it was gonna be that easy, did you?" I expect a learning curve and don't expect everything to be perfect on my very first cook. I'll be happy if I get some decent 'Q out of this and hope to learn something from the effort that makes things easier/better on the next go 'round.
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07-23-2013, 03:49 PM | #40 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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no sin in using a handful of charcoal now and again. Lots of people do... I do and I sleep at night just fine ;)
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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07-23-2013, 04:25 PM | #41 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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nothing wrong with a little helper charcoal.. about 5-6 pieces to help maintain your fire..
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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07-23-2013, 04:28 PM | #42 |
Full Fledged Farker
Join Date: 06-12-13
Location: Northern Michigan
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07-23-2013, 04:31 PM | #43 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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While I, uh... learned more about fire management, the meat probe held at 195° for over an hour. I opened up the cooker to poke the brisket and asses doneness. I found that the big (point) end was pretty tender but the small end was still pretty firm. I swapped the brisket end for end and moved the probe. The small end was reading 180°.
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07-23-2013, 04:34 PM | #44 | |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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But don't eat them, they will taste like chit!
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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07-23-2013, 04:35 PM | #45 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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looks good! probe the thickest part of the flat to test for final doneness.. Fark a Temp.. slide probe in and out.. you will know by how easily this happens when its done
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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