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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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Old 08-19-2011, 09:12 PM   #1
Patrice
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Join Date: 05-31-11
Location: Montréal, Québec
Default Let the smoke begin...after some questions.

I'm finally smoking my first piece of meat tomorrow. I bought a rack of spares and a bone-in, skin-on, suckling pig whole pork shoulder.

and I just received my cherry wood shipment from Smokinlicious.

and prepared BlueHowler's pork dry rub today.

At first, I thought I could do the ribs and shoulder at the same time but it looks a bit too tight for my taste on the kettle and I don't feel like rolling up the ribs for my first try. So ribs will be on tommorow and pork shoulder next week.

So, just so I can get the usual it's done when it's done (I'll be trying the bend test) about how long can I expect to wait before it's ready if I smoke around 250F (hoping the kettle will work with me and not against me.) Also, is there any sort of resting time involved for ribs? I'll be re-reading Landarc's posts about the minion method in the kettle and might be back with more questions.

I'll try to get some pics tomorrow and hope that my wife won't be laughing too much? "Why are you taking pictures of your wood?!?"
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Last edited by Patrice; 08-19-2011 at 10:03 PM..
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Old 08-19-2011, 09:15 PM   #2
Patrice
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Location: Montréal, Québec
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Sorry, forgot to resize the pics again. I'll eventually get used to this. For the beerheads out there, I'll be drinking the Hopfen Weisse a collaboration between Schneider and Sohn and the Brooklyn Brewery. Good stuff!
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Old 08-19-2011, 09:19 PM   #3
Phesant
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Good Luck, can't wait to see the results
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Old 08-19-2011, 09:20 PM   #4
NorthwestBBQ
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Bienvenue sur le forum. La viande et le bois fière allure. S'il vous plaît envoyer des photos de votre cuisinier. Je vous remercie.
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Old 08-19-2011, 09:29 PM   #5
Patrice
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La réponse en français est appréciée. C'est la première fois que je vais utiliser le porc de ce fournisseur pour la barbecue mais l'épaule de cochonnet a toujours été succulente. je n'en espère pas moins une fois fumée. Wish me luck!
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Old 08-19-2011, 09:35 PM   #6
NorthwestBBQ
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Quote:
Originally Posted by Patrice View Post
La réponse en français est appréciée. C'est la première fois que je vais utiliser le porc de ce fournisseur pour la barbecue mais l'épaule de cochonnet a toujours été succulente. je n'en espère pas moins une fois fumée. Wish me luck!
J'aime les Canadiens français. Cela ressemble à de la viande de très haute qualité. Je suis postive il sortira pour vous. Je vous souhaite la meilleure des chances!
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Old 08-19-2011, 09:36 PM   #7
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Quote:
Originally Posted by NorthwestBBQ View Post
Bienvenue sur le forum. La viande et le bois fière allure. S'il vous plaît envoyer des photos de votre cuisinier. Je vous remercie.


Quote:
Originally Posted by Patrice View Post
La réponse en français est appréciée. C'est la première fois que je vais utiliser le porc de ce fournisseur pour la barbecue mais l'épaule de cochonnet a toujours été succulente. je n'en espère pas moins une fois fumée. Wish me luck!
Folks, I only speak English here!
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Old 08-19-2011, 09:42 PM   #8
NorthwestBBQ
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Quote:
Originally Posted by bbqbull View Post




Folks, I only speak English here!
I said, "Welcome to the forum. Meat and wood look great. Please send photos of your chef. Thank you."

He said, "The French response is appreciated. This is the first time I use the pork supplier for the barbecue but the shoulder of jack has always been terrific. I do hope not least smoke. Wish me luck!"

I said, "I love french canadians. That meat looks like very high quality. I am postive it will come out great for you. I wish you the best of luck!"
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Old 08-19-2011, 09:46 PM   #9
Patrice
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Now, beside the whole language debate, how many wood chunks should I throw in there?
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Old 08-19-2011, 09:54 PM   #10
NorthwestBBQ
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On a kettle I would say 3 of the chunk size you have. I use a 22.5" WSM and put 4 fist sized wood chunks in, but it is much larger than a kettle. Try the three chunks and see how you like it and adjust accordingly. You never want to over smoke meat.
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Old 08-19-2011, 10:52 PM   #11
Patrice
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As thunderstorms might be on their way in the afternoon tomorrow, I think I'm gonna have to plan the ribs for lunch. Any idea how long a rack of spares takes around 250F no foil? Just trying to figure out when I should wake up. And incidentally, when I should go to bed.
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Old 08-19-2011, 11:01 PM   #12
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Last weekend, I finished a rather large (thick) rack of spare ribs in almost exactly five hours at 234F - no foiling.
Le weekend dernier, j'ai terminé un assez grand (épaisseur) en rack de côtes levées dans presque exactement cinq heures à 234F - pas déjouer.

I hope this helps!
J'espère que cela aide!

(Try translate.google.com for those who want to follow along.)
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Old 08-19-2011, 11:02 PM   #13
NorthwestBBQ
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Quote:
Originally Posted by Patrice View Post
As thunderstorms might be on their way in the afternoon tomorrow, I think I'm gonna have to plan the ribs for lunch. Any idea how long a rack of spares takes around 250F no foil? Just trying to figure out when I should wake up. And incidentally, when I should go to bed.
About 5 hours. Use the bend test to check for doneness.
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Old 08-19-2011, 11:12 PM   #14
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Quote:
Originally Posted by bbqbull View Post

Folks, I only speak English here!
What do you call someone who speaks two languages? Bilingual
What do you call someone who speaks three languages? Trilingual
What do you call someone who speaks more than three languages? Multilingual
What do you call someone who speaks only one language? An American

(That's an old joke all around the rest of the world.)
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Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
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Old 08-19-2011, 11:18 PM   #15
NorthwestBBQ
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Quote:
Originally Posted by Patrice View Post
Also, is there any sort of resting time involved for ribs?
Yeah I do, for at least 15 minutes. They slice much easier that way.
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