Why not just use an oven

aevanlloyd · 03-19-2013, 06:48 PM

I cook at home for friends and family. I'm not a competition cook and have no desire to be one. My question is, after I wrap my meat, why shouldn't I just throw it in the oven where the temp is steady? Will using an oven negatively affect the meat?

Thanks

HeSmellsLikeSmoke · 03-19-2013, 06:50 PM

No reason not to do it. Many of us do from time to time for various reasons.

gtr · 03-19-2013, 06:54 PM

Once it's wrapped, heat is heat.

VA-Dave · 03-19-2013, 06:55 PM

Not much fun watching the oven with a beer in your hand.

Dave

gtr · 03-19-2013, 06:56 PM

Quote:

Originally Posted by VA-Dave

Not much fun watching the oven with a beer in your hand.

Dave

Beats the chit out of watching the oven without a beer in your hand.

che22879 · 03-19-2013, 07:04 PM

If its a cold night or if it starts to rain I'll wrap to get over the stall and put it in the oven. I've only done this with pork butts and both were over 150*. I've done 10 so far and only had to do this with 2 of them. I live in an apartment and I have no car port so I smoke next to my parking spot. Both times I knew the meat wouldn't take any more smoke, so to avoid getting drenched I just finished them inside.

savageford · 03-19-2013, 07:07 PM

Quote:

Originally Posted by gtr

Beats the chit out of watching the oven without a beer in your hand.

^^^^^ Rotflmao ^^^^^

Pitmaster T · 03-19-2013, 07:19 PM

I am actually please at the progression of our forum members.... back when we had 300 members with 30 strong ones...those that were here all the time... of someone came in and asked this they would sort of get flogged.

I am glad we have gotten to the point where reality is stronger than ego. The poster above that says, after they are wrapped (assuming you have gotten enough smoke and color) heat is heat.. well that is right on!!

For competitors this is of course not the way to go because the competition rules says so... and frankly they always should because that is what the competition is done to find out...who can run their pits the best. Plus there are still 26 things that can go wrong to the meat after it got its ring on...

I had some guy visit me and watch me smoke for my church... we did butts and it rained. After 8 hours smoking 67 butts at a temp of 180---200... well it was dark.... I looked at him and said this. "Buddy the end product and its screw up free presentation is all that matters and we are not competing... so... into the warmer they go with parts going in our church ovens for 3 hours to get tender in shifts.... I ain't running this pit all night.

The next morning we were all set and rested. No one knew we did the last part in the ovens.

jmoney7269 · 03-19-2013, 07:20 PM

Quote:

Originally Posted by VA-Dave

Not much fun watching the oven with a beer in your hand.

Dave

Big +1

landarc · 03-19-2013, 07:25 PM

Quote:

Originally Posted by VA-Dave

Not much fun watching the oven with a beer in your hand.

Dave

You're doing it wrong, you convince the wife/girlfriend/single neighbor woman that you are done stinking up the backyard and get busy for a few hours.

BBQchef33 · 03-19-2013, 07:41 PM

GTR said it in a nutshell.. heat is heat.... once i wrap, only reason I would keep it in the pit is if I WANT to sit out there with it and feed the fire.. or its still going strong...

IamMadMan · 03-19-2013, 07:42 PM

A lot of us have and still do so from time to time as indicted in the above posts.

The main reason not to is:
The cooker is already up to a controlled temperature with many hours of fuel to burn off. It's just as easy to wrap and return to let it finish.

superlazy · 03-19-2013, 07:48 PM

Used to do it with my offset all the time after I got wise. You get really sick of sleeping on the picnic bench. I haven't yet with the WSM but time will tell

Fo Sizzle My Nizzle · 03-19-2013, 07:53 PM

I've done it more than once over the winter when chit was freezing cold and windy. No shame in my game. Although I did setup the maverick on one of the cooks just to see how close the oven's digital readout was. Come to find out I was getting bigger temp swings in the oven than the wsm. Go figure...

SmokinFatties · 03-19-2013, 07:56 PM

The UDS with my Pitmasteriq is pretty much steady as an oven and I try to cook outside in warmer months to keep the house cool but if it's below 50* on a long cook after I feel the meats taken all the smoke it can sure I'll put it in the oven to finish.

03-19-2013, 06:48 PM	#1
aevanlloyd Found some matches. Join Date: 02-03-13 Location: Tempe, AZ	Why not just use an oven I cook at home for friends and family. I'm not a competition cook and have no desire to be one. My question is, after I wrap my meat, why shouldn't I just throw it in the oven where the temp is steady? Will using an oven negatively affect the meat? Thanks
	1 members found this post helpful.

03-19-2013, 06:50 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	No reason not to do it. Many of us do from time to time for various reasons. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-19-2013, 06:54 PM	#3
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Once it's wrapped, heat is heat. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?
	1 members found this post helpful.

03-19-2013, 06:55 PM	#4
VA-Dave Full Fledged Farker Join Date: 12-26-12 Location: Goode,VA	Not much fun watching the oven with a beer in your hand. Dave __________________ Proud member of the [URL=http://www.bbq-brethren.com/forum/showthread.php?t=155673]Zero's Club[/URL]

03-19-2013, 07:04 PM	#6
che22879 is one Smokin' Farker Join Date: 07-09-10 Location: Los Angeles Ca	If its a cold night or if it starts to rain I'll wrap to get over the stall and put it in the oven. I've only done this with pork butts and both were over 150*. I've done 10 so far and only had to do this with 2 of them. I live in an apartment and I have no car port so I smoke next to my parking spot. Both times I knew the meat wouldn't take any more smoke, so to avoid getting drenched I just finished them inside. __________________ 2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill.

03-19-2013, 07:19 PM	#8
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	I am actually please at the progression of our forum members.... back when we had 300 members with 30 strong ones...those that were here all the time... of someone came in and asked this they would sort of get flogged. I am glad we have gotten to the point where reality is stronger than ego. The poster above that says, after they are wrapped (assuming you have gotten enough smoke and color) heat is heat.. well that is right on!! For competitors this is of course not the way to go because the competition rules says so... and frankly they always should because that is what the competition is done to find out...who can run their pits the best. Plus there are still 26 things that can go wrong to the meat after it got its ring on... I had some guy visit me and watch me smoke for my church... we did butts and it rained. After 8 hours smoking 67 butts at a temp of 180---200... well it was dark.... I looked at him and said this. "Buddy the end product and its screw up free presentation is all that matters and we are not competing... so... into the warmer they go with parts going in our church ovens for 3 hours to get tender in shifts.... I ain't running this pit all night. The next morning we were all set and rested. No one knew we did the last part in the ovens. __________________ Where all the orange women at? instagram youtube tik tok Facebook

03-19-2013, 07:41 PM	#11
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	GTR said it in a nutshell.. heat is heat.... once i wrap, only reason I would keep it in the pit is if I WANT to sit out there with it and feed the fire.. or its still going strong... __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

03-19-2013, 07:42 PM	#12
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	A lot of us have and still do so from time to time as indicted in the above posts. The main reason not to is: The cooker is already up to a controlled temperature with many hours of fuel to burn off. It's just as easy to wrap and return to let it finish.

03-19-2013, 07:48 PM	#13
superlazy is One Chatty Farker Join Date: 04-16-12 Location: Trevor,wi	Used to do it with my offset all the time after I got wise. You get really sick of sleeping on the picnic bench. I haven't yet with the WSM but time will tell __________________ 18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050

03-19-2013, 07:53 PM	#14
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO	Why not just use an oven I've done it more than once over the winter when chit was freezing cold and windy. No shame in my game. Although I did setup the maverick on one of the cooks just to see how close the oven's digital readout was. Come to find out I was getting bigger temp swings in the oven than the wsm. Go figure... __________________ 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???

03-19-2013, 07:56 PM	#15
SmokinFatties Full Fledged Farker Join Date: 03-10-13 Location: Ironton Oh	The UDS with my Pitmasteriq is pretty much steady as an oven and I try to cook outside in warmer months to keep the house cool but if it's below 50* on a long cook after I feel the meats taken all the smoke it can sure I'll put it in the oven to finish. __________________ Smoker Joe, UDS, Weber Silver 22.5 kettle, MB Gas Smoker, CG Smokin Pro w/sfb, pitmaster IQ110