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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, 12:54 PM   #1
Amateur BBQist
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Default Learning to grill and smoke

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.
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Unread 12-09-2013, 12:57 PM   #2
grillinguy247
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Big Bob Gibson's book is a good starting point.
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Unread 12-09-2013, 01:01 PM   #3
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My food has gotten better just from reading the posts here and learning from the folks on this site. I doubt more cookbooks will help, but I know in the Northwest some people put on 1 or 2 day grilling and smoking classes. Maybe take a look at Groupon or something, I have seen on there a grilling class and it was like half price. Good luck.
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Unread 12-09-2013, 01:06 PM   #4
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Thanks
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Unread 12-09-2013, 01:07 PM   #5
Amateur BBQist
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Quote:
Originally Posted by Amateur BBQist View Post
Thanks
Kenmore 4 burner pos w/searing burner added.
WSM 18.5" smoker
Smoke hollow electric wood smoker
Weber 22.5" charcoal grill
Pitmaster IQ 120
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Unread 12-09-2013, 01:11 PM   #6
jestridge
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Just learn a few basic and the rest will follow
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Unread 12-09-2013, 01:20 PM   #7
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Using the search tool at the bottom of the page can open a whole new world to you. I also keep a copy of Paul Kirk's Championship Barbecue handy, not so much for the recipes but he includes some helpful time & temp tables and some pretty good narratives on overall technique for different cuts of meat. Best of luck.
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Unread 12-09-2013, 01:23 PM   #8
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This is a great book to introduce you to how to use your Weber Kettle.

http://www.amazon.com/dp/B006W3YAWI/...I271KYJ3KMW0YF

Books that I recommend also are Big Bob Gibson BBQ Book by Chris Lilly and Serious Barbecue by Adam Perry Lang.
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Unread 12-09-2013, 01:24 PM   #9
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Quote:
Originally Posted by Hitman0321 View Post
My food has gotten better just from reading the posts here and learning from the folks on this site..
^^that.
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Unread 12-09-2013, 01:29 PM   #10
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Follow this simple rule.
Keep
It
Simple
Stupid

BBQ isn't rocket science and things are better simple more times than not.
1)Don't chase temps...not that important. A range plus or - 25* is all good
2) Simple rubs...such as salt pepper onion and garlic (spog)
3) Have a good food thermometer and keep in mind carry over cooking...especially on larger cuts.
4) A small hot fire is the key to the best smoke. The more smoldering you have the worse the smoke.
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Unread 12-09-2013, 01:39 PM   #11
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Yup what they all said. Use this site and you'll be a pro in no time
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Unread 12-09-2013, 02:00 PM   #12
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I watch A lot of YouTube BBQ videos
ManCave Meals( gone)
BBQPitBoys
Kamado Joe Channel
Malcolm Reed
Bunch more.......
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Unread 12-09-2013, 02:02 PM   #13
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Quote:
Originally Posted by Amateur BBQist View Post
Kenmore 4 burner pos w/searing burner added.
WSM 18.5" smoker
Smoke hollow electric wood smoker
Weber 22.5" charcoal grill
Pitmaster IQ 120
This your Cookers? You are Good on Equipment then.
Pork Shoulder - Butts n Picnics are easiest, Briskets are Hard to get right.
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Unread 12-09-2013, 02:04 PM   #14
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You could pay me 10,000.00 for 1 week of private lessons Anything you can cook in an oven you can BBQ and the recipes are already written out with the right cook temps Man I luv Betty Crocker & Julia Child. Most anything that can be cooked in a skillet can be grilled.

Most important BBQ lesson you need to learn:

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 Are exceptions to these rules; Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast or Roasts( Prime rib, Pork loin.....) that need to be cooked to less than well.
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Unread 12-09-2013, 02:14 PM   #15
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The books noted in the previous posts are all good. I have them and use as a starting point. The first thing I ever smoked was a butt and it came out pretty darn good. Get a Thermapen and take notes for all cooks. Stay away from making your own rubs unless you use something simple. One of the most important things in my opinion is grill and food temp. Know when to take off the meat.
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