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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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04-18-2013, 12:42 AM | #76 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
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You guys are lucky. Usually mine are rotting meat.
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WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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04-18-2013, 01:35 AM | #77 |
Knows what a fatty is.
Join Date: 09-07-12
Location: Los Angeles, CA
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so if we can cook a brisket so close to the coals without it burning, does this change the 24'' rule of thumb of the UDS? or does the ability to cook it close have more to do with the verticality of the meat on the PBC? I feel like if you put a horizontal brisket 10 or 15 inches from the coals, it will burn to oblivion. I guess this is the beauty of the PBC?
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04-18-2013, 06:01 AM | #78 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
We all know if we made a rack where the brisket was 4 inches off the coals it would burn.. but wait....I am thinking you know... if you look back at the ribs video you can see chunks of wood that are still "wood color" even 4 hours into the burn... so maybe the coal bed is not as hot as we think.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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04-18-2013, 09:16 AM | #79 | |
Full Fledged Farker
Join Date: 06-30-12
Location: MOntpelier,OH
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Quote:
Bill |
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04-18-2013, 10:51 AM | #80 | |
On the road to being a farker
Join Date: 08-31-12
Location: Fort Wayne IN
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Quote:
I was just about to say something about that. All the juices are running down the sides and collecting at the tip close to the coals before they drip off helping to keep the meat cool enough not to burn. If we would but a grate that close the juices would not have the same effect. Unless a person would fabricate a brisket rack to be able to stand the brisket on end!! LOL
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HeterMeter v.4, Modded Char-Griller Duo w/firebox, H/M Cold Smoker, A Fine UDS, |
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04-18-2013, 11:29 AM | #81 | |
Full Fledged Farker
Join Date: 03-15-13
Location: Beaufort, NC
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Quote:
By the way, has anyone reported making measurements of temperatures just a little ways above the fire in barrel cookers? I've read the first 165 pages of the big UDS thread, a pittance, (!) along with a few of the last pages, and such a thing could have been reported there, but if so I have forgotten it. (And somehow didn't have the wit to include it in my notes.) |
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04-18-2013, 11:35 AM | #82 | |
On the road to being a farker
Join Date: 08-31-12
Location: Fort Wayne IN
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Quote:
No but i have been thinking about trying it my next cook this weekend
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HeterMeter v.4, Modded Char-Griller Duo w/firebox, H/M Cold Smoker, A Fine UDS, |
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04-18-2013, 01:25 PM | #83 | |
Knows what a fatty is.
Join Date: 09-07-12
Location: Los Angeles, CA
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Quote:
Great idea... honestly I've never put my hand above the firebox of my UDS running at 250. I've only ever felt hot coals in an open grilling type situation where the goal is to get em screaming hot> Rifraf, please do this and report your results! With the PBC burning at its default temp of around 275, the coals are much more subdued and maybe the heat isn't as hot as we think it is. Later on in the cook it will probably be even cooler with all the drippings |
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04-18-2013, 01:39 PM | #84 | |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Quote:
Despite the blackened bottoms and being so close to the coals, those bottom wings were not overcooked.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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04-18-2013, 05:08 PM | #85 |
Full Fledged Farker
Join Date: 03-15-13
Location: Beaufort, NC
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04-18-2013, 05:40 PM | #86 |
On the road to being a farker
Join Date: 08-31-12
Location: Fort Wayne IN
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Does any one know what the temp range is on the ET-73 Smoker Probe and the
ET-73 Food Probes??? Just curious because I can't seem to find specs on them anywhere.
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HeterMeter v.4, Modded Char-Griller Duo w/firebox, H/M Cold Smoker, A Fine UDS, |
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04-18-2013, 06:00 PM | #87 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Next time I hang ribs I'll take my infrared thermometer and see if I can get a sensible reading off the ribs or the smoker body itself just above the coals. Probably not as accurate as dangling a wired probe all the way down, which I can also do. I'm also curious to find this out myself.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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07-24-2013, 08:57 PM | #88 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
So??????????????????????
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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07-25-2013, 01:08 AM | #89 |
Knows what a fatty is.
Join Date: 09-07-12
Location: Los Angeles, CA
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Bump. I thought we were on to something there...
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07-25-2013, 01:27 AM | #90 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Well, ended up doing a briskie in the PBC not long after this thread and gotta say I was very pleased with the results. Honestly, I'm not going to think about it much anymore. It just works!
http://www.bbq-brethren.com/forum/sh...&highlight=PBC
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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