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New Member in cold upstate NY

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    New Member in cold upstate NY

    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.

    #2
    WELCOME rm!

    Comment


      #3
      Welcome from a fellow engineer! Lot's of great info here in the forum. We northerners never let cold get in the way of BBQ!

      Comment


        #4
        I hate not knowing the temp, even in the Pit Barrel. I've done maybe 2 cooks without thermo's. One was an overnight cook with 10 pound and 12 pound pork butts.

        Welcome and thanks for the support!!!

        Comment


          #5
          rmesagna59, Welcome to The Pit! You are in the right place Now! I am not the guy that can help you with the PBC, but Hang In There I bet the Cavalry is right behind me!
          Eat Well and Prosper! From Fargo ND, Dan

          Comment


          • mackdaddy
            mackdaddy commented
            Editing a comment
            Dan are you a closet "treckie"? Nothing wrong with that.
            Last edited by mackdaddy; February 24, 2016, 12:30 PM. Reason: Spelling

          #6
          Welcome to the Pit! I would suggest using pork butt as you learn your new cooler. It is more forgiving than pork loin if don't get the time and temp right. If you are still going to do the loin brining it will help with moisture retention. Science and experience are great partners.

          Comment


            #7
            Welcome! How far up north? I'm near Hornell myself. Been a pretty easy going winter this year actually.

            Comment


              #8
              Welcome to the Pit! I'm up by Rochester and although we've had an unusually warm Winter, I've been hibernating. Good luck with the pork loin! Post some pics if you get a chance.

              Comment


                #9
                I am up in Verona, half way between Utica and Syracuse just a couple miles away from the turning stone casino. The winter has been good to us this year after last year's pummeling.
                I do have a pork butt in the freezer and maybe I'll do that and throw the loin in the freezer for when I feel more comfortable with my PBC.
                Like like sitting out watching the grill (or smoker) even when it is freezing with a bottle of mother's milk (Utica Club) in my hand watching nature, being happy.....

                Comment


                  #10
                  Welcome to The Pit rmesagna59 . Glad you're here. I grill on a Dyna-Glo gas grill too. I quit trying to smoke on it when I got my Pit Barrel Cooker. My what a world of difference that made! I love the PBC and am producing some very tasty food on it with the help from the wonderful people on this website. I would suggest getting a double probe (one for the food, one for the smoker) thermometer. I have a Maverick ET-732 and it really helps. When you get the hang of that you may want to consider a true temperature control system complete with programmable controller and fan. I recently installed the DigiQ DX2 on my PBC and it makes controlling temperatures a breeze (literally!). I posted a thread about it complete with pictures in the Pit Barrel Cooker sub-forum. The engineer in you should enjoy it. Good luck and happy smoking!

                  Comment


                  • rmesagna59
                    rmesagna59 commented
                    Editing a comment
                    Thanks Bear, I will definitely check your thread out. And for the temp probe advice for the PBC. I was looking for some guidance.
                    Happy smoking to you!

                  #11
                  Welcome to the pit. You will learn a lot and have fun doing it.

                  Comment


                    #12
                    Welcome rmesagna59

                    Comment


                      #13
                      Welcome to the Pit, a great place to be

                      Comment


                        #14
                        Welcome to the Pit ... and to the world of the PBC. You're gonna love that thing. FWIW, I can't stand not knowing the cooking temp either so, since I rarely (as in never so far) use all 8 of the meat hooks, I feed my air temp probe through one of the rebar holes and clip it to a spare hook so that it hangs at about the right height in the barrel.

                        Comment


                          #15
                          Great idea clipping the temp probe on a hook MBMorgan . Never even thought about that. I just hang mine from one of the rebars. Good example of why this club is so great. Now if we could just get _John_ to eat ketchup on his hot dog!

                          Comment


                          • MBMorgan
                            MBMorgan commented
                            Editing a comment
                            Perhaps others would prefer eating catsup instead? ... totally different experience ...
                            Last edited by MBMorgan; February 24, 2016, 01:30 PM. Reason: Edited to remove reference to @John (he's a ketchup guy) ... the others know who they are :)

                          • BigBear
                            BigBear commented
                            Editing a comment
                            My bad. It wasn't _John_ who was the ketchup holdout. Sorry Dude.

                          • rmesagna59
                            rmesagna59 commented
                            Editing a comment
                            So simple, so ingenious, this site is great...

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