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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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09-08-2009, 05:40 PM | #61 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Before your next smoke... this post is a great detail on the science behind the firepit. The tips will help tremendously.
http://www.bbq-brethren.com/forum/sh...0&postcount=60 Looking forward to your next fire.
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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 |
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09-08-2009, 06:41 PM | #62 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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WOW, what a first cook!
I remember my first cooks 5 years ago, not as good as yours, trust me.
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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09-08-2009, 06:54 PM | #63 |
Full Fledged Farker
Join Date: 11-12-08
Location: Gibsonburg,Ohio
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B3............................;}-
Another Buckeye! Hey, go ahead and do the Butt like you want, then after it is done subject it to others for tasting? Why, to see if they can taste the charcoal!
Now, if they did, next time get some wood chunks at a store and start them like charcoal (in a chimmney) and use only wood , them taste..... I will assure you the taste will be phenonmenal Just saying, have fun and SMOKE HAPPY |
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09-08-2009, 07:17 PM | #64 | |
On the road to being a farker
Join Date: 08-31-09
Location: Columbus, OH
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Thanks for the link Bandit.
Quote:
bbqfans, next time I assure you that I will be aiming for "phenonmenal." |
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09-09-2009, 08:06 AM | #65 | ||
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
My problem is that after 20 years of cooking Que, I forget about some of the exceptions... Do I check it when it hits 165*? I look at it, maybe feel the bone if it's really pulled back, but generally, no, I don't... But then there are the exceptions where experience has told me that some thing just isn't right... May have been a REALLY lazy pig... I don't know, but those are rare... Quote:
That's the right idea!
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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