Just got my Pit Barrel Cooker last week and and after my first smoked pork loin, realized I needed help in refining my smoking/grilling technique. Found this site and, being an engineer, I find the science behind cooking fascinating and this site fits the bill nicely so I joined knowing I will always be able to find help when I need it.
I have been grilling for years and just started trying to smoke with my Dyna-Glo gas grill. I have had limited success but wanted to try more so that is when I got the ok from my lovely wife to get a PBC. The first cook went all right but, even tho Noah says you don't need to monitor the temp, I feel kind of helpless just not knowing what the drum internal temp was. After reading many posts here I will be smoking my next pork loin this weekend and I will be monitoring the internal barrel temp more closely and logging my results.
Meathead, thank you for the site and the voluminous amount of information here, and I downloaded your spreadsheet and will use it to track my cooks. I look forward to many years of good smoking and good eating.
I have been grilling for years and just started trying to smoke with my Dyna-Glo gas grill. I have had limited success but wanted to try more so that is when I got the ok from my lovely wife to get a PBC. The first cook went all right but, even tho Noah says you don't need to monitor the temp, I feel kind of helpless just not knowing what the drum internal temp was. After reading many posts here I will be smoking my next pork loin this weekend and I will be monitoring the internal barrel temp more closely and logging my results.
Meathead, thank you for the site and the voluminous amount of information here, and I downloaded your spreadsheet and will use it to track my cooks. I look forward to many years of good smoking and good eating.
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