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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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02-08-2012, 08:14 AM | #48 |
Is lookin for wood to cook with.
Join Date: 01-09-12
Location: Tustin, CA
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02-08-2012, 04:50 PM | #49 |
Full Fledged Farker
Join Date: 12-19-11
Location: Commonwealth of Virginia
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I tried to use it from my phone and it keeps giving Me an error saying I have to enter the finished time. I tried a bunch of different time formats in the block but always the same error.
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Silver UDS with weber lid, UDS #2 black with a weber lid, 1995 Treager pellet grill, 22.5 Weber |
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02-08-2012, 07:18 PM | #50 | |
Is lookin for wood to cook with.
Join Date: 01-09-12
Location: Tustin, CA
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Quote:
Anyhow, yea, some mobile browsers have trouble with it. On the iPhone seems to work fine w/ Safari and SkyFire. iPad seems to work fine with Safari and Terra. I can't speak to Android at the moment but I am also working on mobile versions for all the above which should be ready in the next month or so. Try that date/time format and let me know if it works for you. And thanks for writing.... |
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Thanks from:---> |
02-08-2012, 07:21 PM | #51 | |
Is lookin for wood to cook with.
Join Date: 01-09-12
Location: Tustin, CA
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Quote:
Something also makes me want to make several database entries for certain cuts of meat based on the way people suggest them... This could be Bubba's Brisket at 195˚ ;) Thank you for suggesting. Otherwise, I would have not let it get that hot. (PS. I think a nice fat-cap on top helped - I didn't over-trim it before the cook. John |
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02-09-2012, 04:25 PM | #52 | |
Full Fledged Farker
Join Date: 12-19-11
Location: Commonwealth of Virginia
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Quote:
Weird.
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Silver UDS with weber lid, UDS #2 black with a weber lid, 1995 Treager pellet grill, 22.5 Weber |
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02-09-2012, 04:38 PM | #53 |
Is lookin for wood to cook with.
Join Date: 01-09-12
Location: Tustin, CA
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10-01-2013, 10:08 AM | #54 |
Found some matches.
Join Date: 09-29-13
Location: Berkley' Mi
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I really want to thank you for making this. It is a great starting point - especially for us newbies. I just got a uds and will be trying several things this weekend. I will report back on the results.
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Ball Valve - Side Draft UDS |
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10-01-2013, 10:36 AM | #55 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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BBQ RULES FOR SUCCESS
YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-01-2013, 11:11 AM | #56 | |
is one Smokin' Farker
Join Date: 07-10-11
Location: Saskatoon, SK
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Quote:
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@kenthanson @devilmademeqit Devil made me Q it BBQ team |
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10-01-2013, 11:54 AM | #57 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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The best answer is always put the meat on a couple hours sooner than you think it will take. A long rest only makes the results better.
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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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Thanks from:---> |
10-01-2013, 12:04 PM | #58 | |
Is lookin for wood to cook with.
Join Date: 01-09-12
Location: Tustin, CA
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Quote:
It's not perfect of course (and I keep finding typos as well), but it's generally been fairly accurate. Of course there are always stubborn pieces of meat which stall for an eternity no matter what the temp - strange. Anyhow, I l look forward to hearing back from you - let me know. And again, as suggested by others, resting meat after the cook is a good thing - so when doing pork shoulders or brisket, feel free to calculate a long rest time. It'll allow for the meat to take a bit longer. Also, if anyone has any suggestions on what I could add to improve it I'm always open to suggestions. I thought about doing an app but it works in a browser so who needs that? All the best! John |
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10-01-2013, 12:24 PM | #59 |
Is lookin for wood to cook with.
Join Date: 05-20-13
Location: Sinking Spring, PA
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I keep a notebook of every smoke I do. Date, temperature, weight, where I bought the piece and what I thought about the piece after I open it up. I write down temps and times and anything that will help me the next time. I also record what I used for my rub and sauce if used, if I foiled and if i put in the cooler and for how long.
I agree its a PITA but it works for me. ~Joe |
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Thanks from:---> |
10-02-2013, 08:40 AM | #60 |
Found some matches.
Join Date: 08-13-11
Location: NY
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I was thinking along the same lines, keep a book on whats been smoked, I'm breaking in my new Stumps, I had a weber before this, great smoker for what it was, I have a Guru with this and so far I've over cooked a couple of baby back ribs, I have to get use to this smoker, I've got two pork butts in now, gonna keep a close eye on them.
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