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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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01-12-2013, 05:42 PM | #16 | |
On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
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What I am learning in this business is that 225 sounds great but more times than not 250-275 is more effective.
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Kamado Joe Classic |
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01-12-2013, 05:44 PM | #17 | |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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Quote:
What he said!
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BWS Fatboy |
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01-12-2013, 05:45 PM | #18 | |
On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
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Quote:
At this current moment Maverick is read 357 and dome is reading 325.
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Kamado Joe Classic |
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01-12-2013, 05:50 PM | #19 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-12-2013, 05:53 PM | #20 | |
On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
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Quote:
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Kamado Joe Classic |
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01-12-2013, 05:55 PM | #21 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Oh, I like 240° for pork butt.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-12-2013, 06:00 PM | #22 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-12-2013, 06:08 PM | #23 |
On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
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Update now the Maverick is reading 315 for the pit temp. Food temp has shot to 189. I would like to get to 200 but I will settle for 195 if it takes a while.
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Kamado Joe Classic |
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01-12-2013, 06:09 PM | #24 |
On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
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Here is a photo before I foiled and raised the temp.
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Kamado Joe Classic |
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01-12-2013, 06:19 PM | #25 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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That set-up is just fine. Hopefully all you needed was that little foil time.... be sure and let it rest a while before digging in, I know it's hard to do but it really helps.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-12-2013, 06:25 PM | #26 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Looking good man, let's see her when she's done!
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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01-12-2013, 06:31 PM | #27 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Others have said it already, but I'll say it again. Cooking temps in books and recipes are far from ideal IMO. 225 is a silly low temp for BBQ. Next time try keeping the temps in the 260-300 range, you'll cut the cooking times by almost half and IMO get a superior product.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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01-12-2013, 06:37 PM | #28 |
On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
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Almost 9 hours and finished! Got it wrapped and going to let it rest for a few hours!
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Kamado Joe Classic |
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01-12-2013, 07:56 PM | #29 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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If you are going to rest it please double foil it. Then put into a preheated cooler and wrap it in towels.
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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01-12-2013, 08:00 PM | #30 |
Got Wood.
Join Date: 03-09-12
Location: Kentucky
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Last weekend I put on 2 large butts, 20 pounds total...put the meat on at 7pm and let it cook overnight.........and through the morning......and to 2 pm...at 5am it was at 140, 7am at 148, 9 am 150....finally it broke down and listened to the egg and gave up....pulled it off at 2pm! LONG cook!
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Adam Boca | Bowling Green, KY | @adamboca | Facebook: Adam Boca | 1 Large BGE | 1 Medium BGE |
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