Noticed there are lots of new members who are new to BBQ

[Fwismoker]

What advice do you have for those new to the "sport"?

I know starting out I over thought things everything from temps to seasonings. Honestly I think I learned the most from reading Amazing Ribs and also a ton from people on here.

1) First learn and focus on the fundamentals of types of heat and how they affect different meats. Also learn the fundamentals of a good clean fire...the cleaner the fire the better the food will be.

2) Practice and experiment. You'll learn more through trial and error then you'll learn from others...IMO

3) Keep things simple... Keep rubs and cooks simple, build on from there. Most often simple will give better results.

4) Don't be anal about temps. If you want to 250* and the cooker runs up to 325* ....NO BIG DEAL. If you want lower just slowly dial back but short term fluctuations are meaningless.

5) To piggy back on #1 a little bit learn how to control your pit before trying controllers.

6) Get a good instant read thermometer.

 

[Nuco59]

In no particular order:
Keep a smoking log, jot down details of every cook... it will help you learn your cooker. One day, you might not need it- but in the beginning, it's a big help.
Time and temp just get you in the ball park of doneness- but it really is "done when it's done" Trying to cook to time and temp will bite you.
Thermometers can be your friend- very useful tools. But have two- one to check the other (especially if they are a dial type) - a thermo will lie to you.
Don't get overwhelmed- at it's most basic, BBQ is just "heat and meat"- if it was really tuff, a lot of folks would just be opening cans of soup.

 

[Fwismoker]

Great advice...With so much wisdom on here What you GOT?!

 

[lankster35]

Use a lot of air to keep a good clean fire burning. Open the dampers and the firebox door to keep good thin blue smoke and don't overbuild the fire. Each pit is different but a fire needs air to breath same as you do.........

 

[Pstores]

Lots of good advice here...

 

[JimmyR1Rider]

I'm new but I believe in doing this in every aspect of life. I believe it applies with smokers as well.

Save until you can afford what you really want to cook with in the long run and buy bigger than what you think you'll need. It can save you big money by the time you're deep into the bbq hobby.

I learned so far to relax and remember to always have fun. You can correct issues as they arise such as temp spikes by small adjustments so don't over compensate. 15 minutes or so of higher than wanted temps are no biggie.

Just my newbie opinions. May not be the best but hey, I try lol.

 

[aks801]

KISS.

Fire and temperature control.

KISS.

 

[Harbormaster]

I'll throw in some of what I have learned here.

It's BBQ. You're cooking meat, not launching a Saturn V rocket.

Buy the best, only cry once.

If you're looking you're not cooking.

Your smoker is going to leak a little. Deal with it.

It's not the cooker, it's the cook.

YMMV.

Just sayin'.

 

[Fwismoker]

Ok back on track...There's some great advice so far that'll be helpful for folks, keep it going!

 

[ShadowDriver]

Experiment with different meats and cuts of meat.
Expect to make stuff that doesn't always come out perfect (or sometimes, all that good).
Use different wood types.
Try store-bought rubs and try making your own.
Fatties are your friend and simple / relatively quick to cook.

Remember... this is supposed to be FUN and/or relaxing!

My unsolicited $1.05 for the cause.

 

[MrDsmoker]

My advice is to soak in all the information you can. From books, tv shows, and great websites/forums like this one. In the beginning you'll be very meticulous about every detail because it's new but after awhile you'll feel confident enough in your skills that future cooks will be a lot more relaxing.

Once you're dialed in on temp and getting good smoke throw your meat on and let it ride. Trust what your cooker is doing and don't keep opening the lid unless your spritzing or mopping.

Finally, as far as cookers go... People should get the most they can for their money. Don't be one of those people to try to compete or live above your means in the name of fitting in. Regardless of how much one has there is always someone else that has more.
World championships have been won on Jambos and Weber smokey mountains.. I'm just saying...

 

[VoodoChild]

I didnt know what I was doing really Until I found this site.....I messed around a Little bit but found out right away for me .. KISS Works the best for me as as stated in the first post dont worry so much about a little temp fluctuation etc.. I smoke on Kettles ! and have great food thx to the info I got here .. Its Supposed to fun and relaxing not stressful.. and always remember your your own worst critic .. ! Have fun and enjoy !And I dont use and gadgets either !:clap::wacko::razz::clap2::becky:

 

[El Ropo]

On large cuts of meat, like Brisket, Pork Butt/Pork Picnic, Chuck Roast, etc. never cook to a specific temperature. Cook according to how the meat looks and feels using some form of probe test.

More experienced people can just pick up a brisket and shake it a bit to know if it is ready... I'm not there yet.

On the same line, different cows/pigs cook up differently. 2 identical weight briskets might take entirely different amounts of time to get "done". This is why you can't go by time or internal temps on these pieces of meat.

 

[Don720]

Greetings, New to The Bretheren, Q quesitons

Hello everyone, I could not find a link where I could introduce myself, so hope it's okay I do a bit of that, do have some Q comments/questions also. If someone could point me in the right direction for 'intro link' please do.

I live in Northern Indiana and I started making my own bbq sauce when I was 16 (47 now). Over the years I worked and worked on that recipe, tasting other sauces and keeping mental notes, what I liked, too sweet, right amount of or too much vinegar, etc. etc. Started making my own rubs about 7-8yrs ago, but although I have come up with a few rubs for beef that were okay, didn't really wow me. Also having a little bit of difficulty mastering what I do have to learn on in regards to getting really great Q as far as the tenderness and juicyness I'm looking for. Which happens to be a thirty gallon barrel grill in which, I usually build my fire to one end, and have the meat on the other side as well as above the fire, but up on second rack, usually rotating the meat every half hour to hour depending on what I'm doing. I will be honest and tell you, the first thing I had to learn on was a gas grill. But it was big enough, I could light one burner, and had this cast iron piece I put my wood chunks on and placed that right on the lit burner. More than once I turned out ribs you could pull apart with two fingers. My chicken was just as good. Just with being single, never really been enough opportunity for me to do enough cooking to work enough at and master things like tender and juicy pulled pork, and I did even try doing brisket a few times. Flavor is always great, just like I said though, with even still being single, don't have the opportunity as much as I'd like to work with these and get as good with them as I am on ribs and chicken. Yet, I do have some trouble with this grill/smoker figuring best ideas to get results I used to get on that gas grill I had to teach myself with. Any suggestions advice is welcome, and thanks to all for letting me become a part of the group/family.

 

[Jason TQ]

Hello everyone, I could not find a link where I could introduce myself, so hope it's okay I do a bit of that, do have some Q comments/questions also. If someone could point me in the right direction for 'intro link' please do.

I live in Northern Indiana and I started making my own bbq sauce when I was 16 (47 now). Over the years I worked and worked on that recipe, tasting other sauces and keeping mental notes, what I liked, too sweet, right amount of or too much vinegar, etc. etc. Started making my own rubs about 7-8yrs ago, but although I have come up with a few rubs for beef that were okay, didn't really wow me. Also having a little bit of difficulty mastering what I do have to learn on in regards to getting really great Q as far as the tenderness and juicyness I'm looking for. Which happens to be a thirty gallon barrel grill in which, I usually build my fire to one end, and have the meat on the other side as well as above the fire, but up on second rack, usually rotating the meat every half hour to hour depending on what I'm doing. I will be honest and tell you, the first thing I had to learn on was a gas grill. But it was big enough, I could light one burner, and had this cast iron piece I put my wood chunks on and placed that right on the lit burner. More than once I turned out ribs you could pull apart with two fingers. My chicken was just as good. Just with being single, never really been enough opportunity for me to do enough cooking to work enough at and master things like tender and juicy pulled pork, and I did even try doing brisket a few times. Flavor is always great, just like I said though, with even still being single, don't have the opportunity as much as I'd like to work with these and get as good with them as I am on ribs and chicken. Yet, I do have some trouble with this grill/smoker figuring best ideas to get results I used to get on that gas grill I had to teach myself with. Any suggestions advice is welcome, and thanks to all for letting me become a part of the group/family.

Welcome! Here is the Cattle Call section where new members do intros

http://www.bbq-brethren.com/forum/forumdisplay.php?f=11

Just start searching around here and reading and you will find a lot. This thread is a good one for general tips and many more like that out here.

 

[TuscaloosaQ]

My advice is to have fun....heck I started out on a brick pit that my dad built... I have cooked on gas grills.... Cheap vertical cookers from Walmart....a hole in the ground with a grate over it...the main thing is remember this if you like it.. The people you are feeding like it... Then you have been successful... Many times I have had to adapt to what I had....you will always be your worst critic..it does not take a high dollar cooker to cook good Q...... Sometimes it might make life a little easier... Use what you have and make the most of what you have... And don't read to much!!!!!

 

[sylntghost]

My advice is to have fun....heck I started out on a brick pit that my dad built... I have cooked on gas grills.... Cheap vertical cookers from Walmart....a hole in the ground with a grate over it...the main thing is remember this if you like it.. The people you are feeding like it... Then you have been successful... Many times I have had to adapt to what I had....you will always be your worst critic..it does not take a high dollar cooker to cook good Q...... Sometimes it might make life a little easier... Use what you have and make the most of what you have... And don't read to much!!!!!

Perfect advice.its all about having fun.

 

[4ever3]

I would say relax, don't get stuck on having to cook at a certain temp, magic happens at temperatures other than 225°, let you cooker settle in and roll with it.

If you wanting to cook at 275° and your cooker goes up to 285° relax it'll be fine.

If you have to make adjustments on your vents, make small ones and let your cooker settle back in.

Always always put your big meats on plenty early, they will hold for hours in a preheated cooler. It's faaaaar better to take them off the cooker and hold them for a few hours than to try to rush it and go from the cooker to the table because guests are waiting.

 

[AussieMatt]

Use the search feature of these forums, there's most likely the information you seek by looking. If it's not there, ask. The guy's and girl's on this board are great for soliciting advice from.

But, do due diligence first and search.

Oh, and 225° is not the holy grail...your cooker will run what it wants to and still produce great BBQ.

 

[RapidCityBBQ]

My advice is chill out. I was obsessed with every detail when I started--the cooker had to be at exactly at this temp, I had to foil at exactly this moment, the meat would be done at precisely this temp, I had to use this exact proportion of charcoal to wood chunks, etc., etc. I made good food, but it created a ton of work and anxiety. Now, I don't sweat the details and just enjoy the whole process. The food is just as great, and I'm having a lot more fun.