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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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02-04-2012, 09:31 AM | #31 | |
Is lookin for wood to cook with.
Join Date: 01-09-12
Location: Tustin, CA
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Quote:
Just want to create something good and useful... Keep the data, comments, criticisms and suggestions coming guys!!! I obviously couldn't think of all this myself. That's for sure. ;) |
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02-04-2012, 09:38 AM | #32 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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As other members have mentioned... there's too many variables to consider.... not as simple as a defined algebraic expression.
X value - meat y value - temp z value - time Type of smoker? Size of meat load? Outdoor temp, humidity, wind? Rub, injection, pre-cook rest? Cut of meat, feed, cut, fat content percentage? Grade of meat, (choice, select, prime, CAB, wagyu) Quality of slaughter, fat trim, size/weight and age before slaughter, Fresh/frozen/aged? And add to that equation... WHO is cooking? Sounds easier starting with Spam... in a can for a uniform basis. The Spam throwdowns will remove all logic, too. The only expressions I'm familiar with are; Low and Slow or Hot and Fast. Everything else is subject to change at any given moment.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD Last edited by BBQ Bandit; 02-04-2012 at 10:25 AM.. |
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02-04-2012, 10:12 AM | #33 |
Is lookin for wood to cook with.
Join Date: 01-09-12
Location: Tustin, CA
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Cooking is a total pain in the ass, it's unpredictable - kinda like women - which is probably why it's so much fun for us.
And of course, just like there's no magic equation for women, there's no equation for cooking meat... There will ALWAYS be a piece of meat somewhere that falls outside the "normal expected" cook time - but I don't think it's going to be one of those things where "every" piece of meat is absolutely unpredictable. And this is also where a longer than 60 minute rest buys time for variance. Heck - just a couple weeks ago I had 2 similar butts in the smoker side by side. I had some strange temperature warbles happening about 5 hours into the cook but then something strange happened. I got the first butt close to the desired finish temp but even 2-3 hours after I was unable to get the second butt to break out from a stall in the 155 range - even with the pit at a sustained 235. So yea... I know.. Here's the chart.... (btw - temp on butt 2 is 229 because I had removed the meat from the pit but left the probe in the cooker)... Butt #1's temp was regulated with the probe from the Stoker and verified with a Thermapen. It was a MIND SCREW... |
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02-04-2012, 05:03 PM | #34 |
Is lookin for wood to cook with.
Join Date: 01-09-12
Location: Tustin, CA
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I've added quite a bit more description to the instructions - and more will be added pre and post calculation during this coming week.
Give it a look. Also, be sure to change "The Backyard BBQ Guy (Tell me what to do!) to the "Advanced BBQ Guy (I want to customize it!) - there you'll see where you can adjust and fine tune the variables of the cook. So go to The Meat Smoking Calculator and give it a whirl... Then please give me your feedback. Enjoy the game tomorrow... I'm dead tired and now it's just about time to start the cooks!! ;) |
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02-04-2012, 06:01 PM | #35 |
Is lookin for wood to cook with.
Join Date: 01-09-12
Location: Tustin, CA
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Vinny, after a few beers today something hit me.
You asked, "Is this using only one temperature?" I replied with a big complex answer yesterday - but having little buzz right now, I have an easier one... With the advanced settings, all you have to do is adjust the minutes per pound to something you think would fit based on a different cook temp. (And yes, when I get more data, I'll do what I can to automate it). But for now, you can tweak the advanced settings and get what you want.... You'll just have to pretend the 225 is something lower or higher... :) |
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02-04-2012, 06:16 PM | #36 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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All that information give me a headache.
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02-04-2012, 07:13 PM | #37 |
is One Chatty Farker
Join Date: 02-06-09
Location: Fort Collins, Colorado
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There are way too many factors to consider...
Cooker type Wood (fuel) type Wind Rain Outside Temp Elevation (less oxygen) Degree of drunkenness Etc...
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Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles |
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02-04-2012, 07:16 PM | #38 |
Is lookin for wood to cook with.
Join Date: 01-09-12
Location: Tustin, CA
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Chezz you are bogus... hahaah I'm in it a little deep already - the night is young. Go cook something....
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Thanks from:---> |
02-05-2012, 01:12 AM | #39 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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02-05-2012, 01:27 AM | #40 |
Is lookin for wood to cook with.
Join Date: 01-09-12
Location: Tustin, CA
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I have a Stoker and this is from Stokerlog.
I've got cooks going in 4 cookers right now. Tracking two of them. Wives our out for the night so we can play. It's going to be a long night but it looks like temps are stable so I might try to sleep for a few hours. Have some friends over and we are putting back the beers though... Just had some espresso's... ;) 4 shoulders go on in 5 - one in each cooker. 4 briskets have reached their stalling temp at 150ish... Ribs on at 11. |
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02-05-2012, 02:04 PM | #41 |
Is lookin for wood to cook with.
Join Date: 01-09-12
Location: Tustin, CA
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You were RIGHT!!!
Guys!
You were right...You were right, you were right... I was LONG on the brisket. I had the wrong times - but I've corrected them for this cut - both under 12.5 and over... It's a general rule of thumb guide - I know it will not be dead on but it'll be close in most conditions. Go back and give the brisket calculator another shot and let me know what you think? If you need the link it's http://MeatSmokingCalculator.com I'm sure you'll find the cook times for at least that cut of meat more in line now. ;) PS. Please PM me on how you derive your meat weight. I use post-trim weight, un-seared. Happy Super Bowl Sunday!!! Go ((#(*)@#)! Fun times last night and today in Cali.... |
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02-05-2012, 02:38 PM | #42 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Wow! Quite the farken set-up!
WHAT IS THAT GREEN CHIT IN THE BACKGROUND???
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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02-05-2012, 02:39 PM | #43 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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^^^I was thinking the same thing!
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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02-05-2012, 03:22 PM | #44 |
Is lookin for wood to cook with.
Join Date: 01-09-12
Location: Tustin, CA
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02-05-2012, 03:55 PM | #45 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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One of the reason I like to BBQ it don't take a lot of fancy equiptment or set rules .Fire, meat time = bbq
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