RutledgeQ
Is lookin for wood to cook with.
- Joined
- Jan 20, 2012
- Location
- Cochranville, PA
I have always wanted to do a little BBQ. My wife and I lived in Nashville for a few years and I got hooked on it. Last year, we moved into a house that would allow me to have a grill/smoker. I wanted a BGE but couldnt talk the wife into the value of it and instead got a Weber Performer. I love it and it has served me well.
Over the last year I have been trying to figure out how to use it to do a slow cook BBQ, the Mrs. really likes pulled pork. I was looking at the one contraption that creates a metal barrier between the fire and the food but thought it was limited.
Then a few weeks ago I found this...
the iQue 110.
I also knew I needed a better meat thermometer. Christmas Eve I made two roasts(a standing rib, and some other type) I knew I needed to cook one to medium rare and the other around medium and I used two different temp. probes. They went off and I thought the meat was done. The standing rib roast was just past rare(even a little red for me) and the other was a little pinker than what I was shooting for but not too bad. The thermometer failed at helping me so I needed a new one. So I ordered these....
from Thermoworks a dual probe monitor and the thermapen. I may use the probe in my oven a few times because I think it is really bad at going to what I set it at.
Everything arrived on Thursday, I was set to Q this weekend. I went to the store Friday and saw that a Picnic roast was .99#. I was looking for a Boston butt but didn't know about the picnic so I didn't buy any. I came back home checked out this forum and saw that I should have stocked up on it. So I was set to go out to the store on Saturday morning when weather struck.....
Now I have all this new equipment and nothing to cook with it. Hopefully that will be fixed soon. I will post here when that changes and I make my first smoke. I just hope the meat is still on sale.
Over the last year I have been trying to figure out how to use it to do a slow cook BBQ, the Mrs. really likes pulled pork. I was looking at the one contraption that creates a metal barrier between the fire and the food but thought it was limited.
Then a few weeks ago I found this...
the iQue 110.
I also knew I needed a better meat thermometer. Christmas Eve I made two roasts(a standing rib, and some other type) I knew I needed to cook one to medium rare and the other around medium and I used two different temp. probes. They went off and I thought the meat was done. The standing rib roast was just past rare(even a little red for me) and the other was a little pinker than what I was shooting for but not too bad. The thermometer failed at helping me so I needed a new one. So I ordered these....
from Thermoworks a dual probe monitor and the thermapen. I may use the probe in my oven a few times because I think it is really bad at going to what I set it at.
Everything arrived on Thursday, I was set to Q this weekend. I went to the store Friday and saw that a Picnic roast was .99#. I was looking for a Boston butt but didn't know about the picnic so I didn't buy any. I came back home checked out this forum and saw that I should have stocked up on it. So I was set to go out to the store on Saturday morning when weather struck.....
Now I have all this new equipment and nothing to cook with it. Hopefully that will be fixed soon. I will post here when that changes and I make my first smoke. I just hope the meat is still on sale.