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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-07-2005, 07:49 PM   #1
FlCracker
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Default a few tips

1. keeep a notebook,list what you cook,outside temps,fuel,anything you can think of
2.themometers.Use the cheap oven themometers( $3.44 @ Walmart) use them to track temps in your pit,then make a diagram and put that in you notes


William
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Unread 03-07-2005, 08:55 PM   #2
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Default Re: a few tips

Quote:
Originally Posted by FlCracker
1. keeep a notebook,list what you cook,outside temps,fuel,anything you can think of
2.themometers.Use the cheap oven themometers( $3.44 @ Walmart) use them to track temps in your pit,then make a diagram and put that in you notes


William
Woodhouse Grill
Do this before or after the Burbon. :D
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Unread 03-08-2005, 07:21 AM   #3
scottm4300
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Can't we just write software for this stuff. Stick half a dozen thermometers in your smoker, a couple in the meat you are cooking, and have it all fed wirelessly to a piece of sofware that knows your smoker and the meat and can tell you what to do when. One of those ridiculous computer voices could coach you through it:
"the chamber is now at two hundred and twenty six degrees"
"your brisket is now at one hundred and sixty seven degrees."
"if you believe in foil, press 1 for wrapping instructions. If you don't believe in foil, continue drinking"

If I've got a choice between thinking or simply following directions after some bourbon, I'll pass on the thinking every time!!
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Unread 03-08-2005, 07:26 AM   #4
chad
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Quote:
Originally Posted by scottm4300
Can't we just write software for this stuff. Stick half a dozen thermometers in your smoker, a couple in the meat you are cooking, and have it all fed wirelessly to a piece of sofware that knows your smoker and the meat and can tell you what to do when. One of those ridiculous computer voices could coach you through it:
"the chamber is now at two hundred and twenty six degrees"
"your brisket is now at one hundred and sixty seven degrees."
"if you believe in foil, press 1 for wrapping instructions. If you don't believe in foil, continue drinking"

If I've got a choice between thinking or simply following directions after some bourbon, I'll pass on the thinking every time!!
It hasn't gotten voice promting yet but the bbq guru will just about do what you asked. www.thebbqguru.com Believe is or not it works - I'm seeing more and more of them out on the 'que circuit.

And, no I don't rep for them! :D
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Unread 03-08-2005, 08:14 AM   #5
Mark
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Default Re: a few tips

Quote:
Originally Posted by smokincracker
Quote:
Originally Posted by FlCracker
1. keeep a notebook,list what you cook,outside temps,fuel,anything you can think of
2.themometers.Use the cheap oven themometers( $3.44 @ Walmart) use them to track temps in your pit,then make a diagram and put that in you notes


William
Woodhouse Grill
Do this before or after the Burbon. :D
Correct; before or after. Maybe both.
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Unread 03-08-2005, 08:26 AM   #6
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Jeez - why don't I think of these things sooner! Now I'm just gonna have to put it on my list of toys to buy!
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Unread 03-08-2005, 02:09 PM   #7
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Quote:
Originally Posted by scottm4300
Can't we just write software for this stuff. Stick half a dozen thermometers in your smoker, a couple in the meat you are cooking, and have it all fed wirelessly to a piece of sofware that knows your smoker and the meat and can tell you what to do when. One of those ridiculous computer voices could coach you through it:
"the chamber is now at two hundred and twenty six degrees"
"your brisket is now at one hundred and sixty seven degrees."
"if you believe in foil, press 1 for wrapping instructions. If you don't believe in foil, continue drinking"
LMAO, Scott!

"Warning: Combustion chamber temperatures are approaching safety limit."
"Warning: Smoke chamber temperature is spiking."
"Warning: Grease fire imminent."
"DANGER: YOUR $HIT IS ON FIRE"

Sorry, racer, I couldn't resist.
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Unread 03-08-2005, 02:46 PM   #8
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Warning: Your butt has reached the explosive stage. Do not, repeat, do not stab with tongs. If your name is Bill, you are hearing this after too many peanuts. Buy Charmin.
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I didn't hijack the thread. I just took it in a completely different direction.

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Unread 03-08-2005, 03:05 PM   #9
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"Danger, Will Robinson!" mod
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