Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Jeez, who'd a thunk! Smoking is a Science apparently!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Jeez, who'd a thunk! Smoking is a Science apparently!

    I love Smoked Brisket, then ribs, then chicken and lastly Salmon.

    I tried cooking a brisket on my grill, once upon a time. When I finally pulled it out of the death chamber I found this little football shaped piece of charcoal that resembled a piece of meat I put in many hours earlier. I gave up after that.

    Then, I was watching one of those cooking shows - BBQ cook-off of some sort. I got so hungry watching them cut into the meat I thought that I'd try again, but, with a smoker.

    There was a sale on Electric Smokers in the Winter and I bought one. It's alright.

    I read a little on this site and they recommended gas over electric for ribs and brisket.

    I just got a cheap-ish gas smoker and have just tried my first rack of ribs. They are just ok. Although I finally tasted the smoke compared with the Electric. I had used Pecan. I grew up with that tree and the smoke smell.

    I didn't take the advice about the "built in" thermometer. Bad decision!

    I just received my new dual oven / meat thermometer today and I'll be danged if it isn't between 20 and 30 degrees off to the Cool side. Wow, Really? Are the factory thermometers that bad?

    I'm just pretty much stunned. That could mean a lot in food safety besides making the recipe improperly.

    Is there a way to test the new thermometer? Or, just take it at what it's worth? I know I should just be happy with a more accurate reading, but, It'd be neat. (It's the dual temp therm recommended)

    Anyways, Glad to join the group here and hope to keep learning.

    It's seems at first that smoking is easy. Now that I learn the variables are almost endless, I want some help. It could get expensive throwing out bad recipes or techniques.)

    Anyways, Who'd a Thunk that this could be so complicated! My goal is to make a Brisket or Rib that I can reproduce and that I'm happy with and excited to feed my family with. Any Help is appreciated and I hope to learn a lot from reading the posts.

    Thanks Everyone!

    #2
    Welcome MylesB. We're glad you're here. You can calibrate that new thermometer using boiling water. Water boils at 212F more or less. You may need to tweak that number a little based on your barometric pressure. When you're testing you want to place the probe tips in the boiling water, but do not submerge the entire probe.

    While you're getting used to smoking I suggest you try cooking pork butt. It's a very forgiving meat and can produce great results even when the cook doesn't go as planned.

    Comment


      #3
      Welcome Aboard MylesB

      Comment


        #4
        Young Fella, Welcome to the Pit! The two responders above this one know what they are talking about! As do those who undoubtably will follow. By reading your post I believe you are well on your way, you are concerned about the right things. Carry On, have fun! Dan

        Comment


          #5
          Welcome. I just got a smoke vault 24" and calibrated the thermometer that came with it. It was 5-7 degrees low. I know the temp reading will be general and at that level on the door. I use another at the level of the lower meat rack. Will have to get another one yo take temp of higher rack go see what the diff will be, because I learned hot air rises.

          Comment


            #6
            Welcome, I did the same sort of thing, I just figured if the heat is on it is cooking so who cares if it is a little off, but it does make a difference. As Pit Boss mentioned you can test in boiling water and freezing water, depending on your elevation those should be constant. I keep my probes in a drawer by the stove, every once in a while when I am boiling water I just pop them in for a few seconds to make sure they are still good .

            Comment


              #7
              You can also test the lower range of the thermometer by putting it in ice water. It should read 32 F.

              In addition to exploring the wealth of information on this web site, you might want to read Aaron Franklin's new book. "Franklin Barbecue: A Meat-Smoking Manifesto."

              Good luck and welcome aboard.

              George

              Comment


                #8
                Welcome to the Pit MylesB ...

                Looks like you're on your way to becoming a real Pit Master. Learning your cooker and how to control the temperature is the magic. The recipes are easy to replicate once you've tamed your cooker.

                We're all here to help you on your BBQ journey.😎

                Comment


                  #9
                  Welcome to the Pit. Your education has just begun.......

                  Comment


                    #10
                    I've found that you study it like it's a science...but you care about it like it's art.


                    I wonder what the BBQ muse looks like?

                    Comment


                      #11
                      Hi Myles

                      Comment


                        #12
                        Welcome to The Pit MylesB! Glad to have you here. It's worth noting that if you want to be exact on your thermometer probe reading, check your city's elevation. Water doesn't always boil at 212F, only at sea level. Where I live in central MI water technically boils at 210. 2 or 3 degrees really doesn't matter much, but like you say, it'd be neat to see exactly how spot-on they are.

                        Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

                        Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

                        Hope to hear & see more from you!

                        Comment


                          #13
                          My city is Denver and I'm at almost exactly 5,300 ft.
                          I'm wondering if the stall temperature is much lower or higher?
                          The latest brisket I'm trying is kind of stalling at 134-140 for at least 2 hours.
                          Am I confused about this? Yes I am. Which way should it be? More or Less?

                          Comment


                            #14
                            Welcome MylesB! We're glad you're here. The stall happens sooner at elevation. The boiling point is lower, which drives down the stall temp.

                            Comment


                              #15
                              Welcome!

                              This place is great.

                              On 2 occasions I had cooks that went wrong and posted the problems in the pit. Since there are pretty much always a handful of pit members lurking at any given time I received immediate advice and in both instances this timely advice saved my cook. I cannot tell you how invaluable of a tool the collective knowledge on this site can be.

                              I look forward to some pics of your upcoming cooks.

                              Comment

                              Announcement

                              Collapse
                              No announcement yet.
                              Working...
                              X
                              false
                              0
                              Guest
                              500
                              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                              false
                              false
                              {"count":0,"link":"/forum/announcements/","debug":""}
                              Yes
                              Rubs Promo

                              Spotlight

                              These are not ads or paid placements. These are some of our favorite tools and toys.

                              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                              Use Our Links To Help Keep Us Alive

                              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                              Finally, A Great Portable Pellet Smoker

                              Green Mountain Grills Trek smoker

                              Green Mountain Grills Trek smoker

                              Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

                              Click here to read our detailed review and to order


                              The Good-One Is A Superb Grill And A Superb Smoker All In One


                              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                              Click here to read ourcomplete review

                               

                              Comprehensive Temperature Magnet With 80+ Important Temps

                              Amazingribs.com temperature magnet
                              Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                              Click here to order.


                              The Cool Kettle With The Hinged Hood We Always Wanted


                              Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                              Click here for more about what makes this grill special


                              Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                              Click here to read our detailed review and to order


                              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                              Click here to read our detailed review


                              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                              kamado grill
                              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                              Click here for our article on this exciting cooker