Good time............................;}-
Here is a good time to reflect on the subtleties of smoking.
I know that a lot of you have graduated to the knowledgable side of Queing,so this is intended for the less experienced...
Bar-B-Cue Confidence
1.-Know your pit. By that I mean,do a few burns in it with things like Chicken, or Fatties; something that is inexpensive. Know how to control the temp. with the air intake,why you should keep the exhaust wide pen, and how much volume you can get in it before mass overload keeps temps. lower than necessary before it heats up the meat beyond danger.And how not to overfil the firebox(this chokes the airflow and kills the fire). How does the pit act in inclimate weather?Wind, cold, rain,etc.
2. Know your fuel. How much charcoal does it take for X number of hours?How large should your wood be?Understand the control of your gasser.
This very important as it is the difference between good Cue and a burned mess,or worse!
3. Understand how to control the temperature. Keep a record of your cooks, noting the amount of fuel used,lighting procedure, time cooked,and so on...
Charcoal burns different than lump or wood and vice versa.
Paramount is to watch the temp. at grate level. A 10*F drop signals a problem. Check the fuel supply, air ,and exhaust(someone may have shut it!)
You can handle a 20*F drop with not much trouble, but it gets more difficult the greater the difference!Do it small and the work is less.
Wood is a good fuel,however there are a multitude of woods to choose from, each has a distinct characteristic. Mesquite burn very hot, Hickory is hot, but in manageable for beginners.Oak is a good general heating and smoking wood. and on ,and on.....
You will be using wood, but not like the big rig use it, they throw a log in(so to speak) but you must throw a smaller piece in...ie-cut you wood to 8" or so(or wheels or disc) and cut them to appox. 2" diameter or thickness. Keep them on top of the firebox and add a piece when needed. Fire control is a great part of your cooking process. Lose that and you'll lose the cook.
4. Dillegence- do you want good Cue, or are you playing? You MUST be aware of the process. Watch everything,fire,heat, and smoke. Any change can upset the applecart. I recently asked my boy to add a stick and he put a piece of junk in and the smoke went instantly to dark
,I jumped , checked everything and saw the problem and took the crap wood out. Straightened out in 1min.
Everything is an obsticle, everything is subject to change,weather, humidity,wind... be ready for anything...Blocks,covers,dryer wood(I keep a few 2yr. old logs to help lower the humidity in the pit just before the rain.
5.Know how to handle the meat you are to use. Prep.,seasoning,and the approximate cooking times. Remove the silver or membranes, trim fat caps or pare down the size. (I know; it's getting long huh?)
Use these rules of thumb to your benifit.Along with grid temps.,color of smoke,amt.of smoke,and just some common sense, you can begin to become more consistent in your methods.
6. Consistency is a great factor in mastering you pit.Remember the little by way of a record. I keep a log of all my cooks. (There is a good on if you Google it-Cooking Log).It will help you track your every aspect.The good cooks and the bad.In the end, you will come closer to attaining the quality you want.
7.Get to know your Butcher or get a good fresh meat supplier.A good go to guy is worth a Rack of Ribs now and then:wink: Fresh is a good thing in all areas of your cook. Fresh spice,marinades,rubs and anything else you might use.
8.(Last one,I promise) Now you have a grip on things; go out back and Practice,Practice,Practice................:smile:
Chapter 2 tomorrow
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