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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 12-09-2013, 03:10 PM   #16
Grimm5577
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a lot of good advice here already, Listen to bludawg. Cook by feel, it's the best way to learn the meat and when it is done. But really other than that it's pretty simple. are there specific problems you are encountering? or is the food just not coming out as good as you expect?
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Unread 12-09-2013, 09:47 PM   #17
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Quote:
Originally Posted by Amateur BBQist View Post
Thanks
Quote:
Originally Posted by SmittyJonz View Post
This your Cookers? You are Good on Equipment then.
Pork Shoulder - Butts n Picnics are easiest, Briskets are Hard to get right.
Yep, I'm ready to learn some skills with this arsenal. I've made some great smoked meat in the past. I've only made a brisket once and it turned out perfect. I've smoked turkey, whole chicken, pork tender loin, all with great results. I've also ruined some cooks. This winter, I'm off work so I'm starting a new hobby, It's smoking and grilling. I ruined the smoked thanksgiving turkey this year, the WSM wouldn't get to temp, It was too windy. That's why I bought the pitmaster IQ 120 to maintain temps. Two days ago, I tried a pork shoulder with it. After an hour in, and the temp not getting hot enough, I realized the IQ wasn't working properly. The intake melted somehow and blocked the airflow. I cut that part off and got it working but another hour or more in and I realized I needed to change the fan speed. I finally learned how to program it but I had to leave for a few hours. I came home and it was undercooked. Sorry for the rambling but long story short, I want to be near perfect at grilling and smoking by the time I go back to work in march.
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Unread 12-09-2013, 09:51 PM   #18
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I have no clue how to poke and know if it is done.
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Unread 12-09-2013, 09:53 PM   #19
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Quote:
Originally Posted by Amateur BBQist View Post
I've been an amateur for too long with too many mistakes. Does anyone know of any good classes, books etc. that will teach me to become better at grilling and smoking.

Practice and ask alot of questions. I sometimes feel like I ask too many but there are some good people here willing to help.
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Unread 12-09-2013, 10:11 PM   #20
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Quote:
Originally Posted by Amateur BBQist View Post
I have no clue how to poke and know if it is done.
First decide on what you are going to use for a pobe
Place a stick of butter on the counter overnight
In the morning take your probe close your eyes and poke the butter do this several times
This is the "feel". When you probe your meat it is done when it feels like the butter.
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Unread 12-09-2013, 10:35 PM   #21
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The thing that helps me improve the most is to log each and every significant cook. (*) I include sufficient detail including:
  • weather
  • recipes
  • meat, including weight
  • cooker (e.g. kettle, smoker, hibachi...)
  • fuel
  • smoking wood
  • time/temperatures for cooker and meat
  • evaluation of results - you will be your own most severe critic
  • what to do differently next time

IMO the last is most important. I started doing this in ordinary documents but found it hard to manage and difficult to search. I switched to a blog that is easier to search and allows me to share. You can see it at http://smpoke-on.blogspot.com/

(*) That's not to say there is anything wrong with any of the other advice you have been given. There is not. But at some point you have to evaluate your results and decide how you can make it better. For example you do not know what probing a brisket should feels like. You have a good description from Bludawg and that's a good start. On your first brisket, probe until you think it is done and then when you serve it, you will know if you probed accurately. Decide if you did and if not, make a note about how you want it to feel next time. Check your notes before you do your next brisket to remind yourself about what you want to keep the same and what needs to change.

Oh, and to the BBQ-Brethren and best of luck with your progress.
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Unread 12-09-2013, 11:29 PM   #22
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Keep cooking and reading.

When I first started I would read every thread trying absorb knowledge and techniques. It helped me a lot.
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Unread 12-09-2013, 11:39 PM   #23
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Wind will affect Smoker more than Cold Temps.

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Unread 12-10-2013, 12:16 AM   #24
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This information at this link is located at the top of our Q-Talk section.

http://www.bbq-brethren.com/forum/showthread.php?t=7818 This is some very great information from our members. K.C.Quer has since passed on but he gives some awesome advice. As well as other members.
Also at the bottom of the main page is a Google Search Bar. The information you get is all related to this forum.
If you have any question what soever just ask. We will answer it the best we can.
No question is too stupid, heck we all started out pretty green....well at least I did.
Welcome to the forum.
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Unread 12-10-2013, 08:09 AM   #25
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Thanks guys, I have a 7.5lb pork loin in the fridge ready for the WSM. I don't know the difference between a tender loin and just loin other than the tender part.
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Unread 12-10-2013, 08:37 AM   #26
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AFAIK a loin is a loin whether tender or not.

You should be aware that this is not the same as a pork butt. It has very little fat and if you try to smoke it long enough to pull it, it will become very dry. My recollection is that you do not want to take a pork loin past about 145°F IT (internal temperature) if you want to keep it moist.
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Unread 12-10-2013, 08:52 AM   #27
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Thanks. I've only been able to get 1 of 3 tenderloins right. The 2 that I dried out were small. So I'll try a big one again.
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Unread 12-10-2013, 09:07 AM   #28
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For loins, tenderloins, and sirloins, they shouldn't be cooked past 140. During the 30 min rest they will rise in temp to 145ish, and be perfectly done and safe to eat. Cooking a loin to 150 will give you a 155-160 final temp, that's overcooked imo.
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Unread 12-10-2013, 09:14 AM   #29
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Sounds good, thanks. I'll try to get it to 140.
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Unread 12-10-2013, 07:47 PM   #30
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what else could be said!! There is a wealth of knowledge on this site. Some very good honest tips for you and I agree with eveyone one of them.

When you nail it you will be smiling. When you watch your family / friends eat your food and not say anything - you da man!!!!
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