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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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10-22-2011, 07:20 AM | #91 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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The biggest one I can imagine is NOT finding/hanging out here. Or, more specific....trying to figure everything out on your own and not asking questions of those who KNOW.....like The BBQ Brethren.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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Thanks from:---> |
10-22-2011, 09:28 AM | #92 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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I mix up T for tablespoon & t for teaspoon
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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10-22-2011, 10:48 AM | #93 |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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I started smoking about 30 years ago in a pit made out of builders blocks, with a Piggly Wiggly metal sign for a top. We didn't have a temp gauge.
We put the meat on when it felt hot enough... Same for telling when it was done. When it looked done, we cut off a slice to check it... Good Q... T H E N... I tried to go fancy about 10 years ago and ruined meat when I tried to cook strictly by temp. Lesson learned. I had forgot my ole Daddys advice: 'It's done when it's done...' I went back to the basics and the BBQ was again good... The same advice I see here all the time. My mistakes were many: Wet wood Checking the Q too often Swabbing the meat with BBQ sauce the whole time it was smoking and lastly... Tearing apart the bld.block pit (I'm going to build another... just smaller) Until then I'm using the UDS. It is easy to maintain steady temps, and I get good Q... My biggest regret is using a computer since the 80s, but not finding this forum till recently. Last edited by Ole Man Dan; 10-22-2011 at 10:50 AM.. Reason: format |
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10-22-2011, 02:36 PM | #94 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Not having fun. Damn-it, this is fun. Have fun. If you screw up, well, try to fix it, or move on. Sometimes, even when you think everything is right, it's not. You just have to go with it and work on it next time.
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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10-22-2011, 02:58 PM | #95 | |
is One Chatty Farker
Join Date: 07-23-11
Location: Ontario, Ca
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Quote:
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UDS, Smokey Joe |
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10-22-2011, 04:48 PM | #96 |
Knows what a fatty is.
Join Date: 09-29-11
Location: Madisonville KY
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My biggest mistake was wanting to fiddle with my smoker temperature too much. I was constantly adding wood, changing the vent, stirring the fire, popping the lid to compensate for spikes... Sometimes, you just gotta get it to a stable temperature and leave it the heck alone. Don't worry about small spikes and dips. That was hard for me to get used to.
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10-24-2011, 10:13 AM | #97 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Fire control, fire control, and then FIRE control...
That, and I'm still amazed how many here dont know that the temperature shown on your external mounted thermometer (the one you can walk up to the smoker and read) is likely to be 20 to 50 degrees OFF from your actual cooking surface temperature. When we talk about cooking temperatures, it's on the cooking surface itself. I cannot tell you how many pieces of meat I ruined before I learned this simple lesson and that I'd been trying to cook meat (unsuccessfully mind you) at 180 degrees rather than the 220 showing on the thermometer. AND that this doesn't mean that the thermometer is broken or wrong. Darned if heat doesn't do this funny thing; it rises. In my case my thermometer was towards the top, where heat accumulates... Afterwards, work on fire control.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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10-24-2011, 10:50 AM | #98 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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The two worst mistakes I made is way too much white billowing smoke and smoking chicken at low temp (rubber band skin mod)
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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) |
1 members found this post helpful. |
Tags |
Fire Control, First Time, Mistake, Tip |
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