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New Member in cold upstate NY

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  • rmesagna59
    Club Member
    • Feb 2016
    • 4
    • Verona, NY (where "Lake Effect" has real meaning)
    • Gas Grill - Dyna-Glo MODEL #DGA480BSP
      Smoker - Pit Barrel Cooker
      Temp Probe - Maverick ET-85

      Favorite Beer - Utica Club (Mother's Milk), Lagers, Pilseners and Pale Ales (not fond of IPAs)

    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.
  • Jon Solberg
    Former Member
    • Jul 2014
    • 4872

    #2
    WELCOME rm!

    Comment

    • Bob's BBQ
      Club Member
      • Jan 2016
      • 490
      • Wisconsin

      #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

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9565
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #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

        • Danjohnston949
          Former Member
          • Dec 2014
          • 4437
          • 1410 9th. St. N, Fargo ND

          #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 24th, 2016, 12:30 PM. Reason: Spelling
        • LA Pork Butt
          Charter Member
          • Dec 2014
          • 5176
          • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

          #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

          • Greg A BigBillsFan
            Club Member
            • Feb 2016
            • 60

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

            Comment

            • IrondeQuer
              Founding Member
              • Jul 2014
              • 265
              • Irondequoit, NY
              • Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
                Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
                Sierra Nevada Pale Ale * Shock Top Belgian White

              #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

              • rmesagna59
                Club Member
                • Feb 2016
                • 4
                • Verona, NY (where "Lake Effect" has real meaning)
                • Gas Grill - Dyna-Glo MODEL #DGA480BSP
                  Smoker - Pit Barrel Cooker
                  Temp Probe - Maverick ET-85

                  Favorite Beer - Utica Club (Mother's Milk), Lagers, Pilseners and Pale Ales (not fond of IPAs)

                #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

                • BigBear
                  Former Member
                  • Sep 2015
                  • 659
                  • Dallas-Ft. Worth

                  #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!
                • mackdaddy
                  Former Member
                  • Jul 2015
                  • 264
                  • Greencastle, PA

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

                  Comment

                  • DWCowles
                    Founding Member
                    • Jul 2014
                    • 9763
                    • Smiths Grove, Ky
                    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                    #12
                    Welcome rmesagna59

                    Comment

                    • jharner
                      Club Member
                      • Jan 2016
                      • 1072
                      • Louisiana - North West but a coon ass at heart
                      • Cookers

                        Camp Chef DLX Pellet Grill
                        Weber 22.5 Kettle
                        Brickman Box Smoker

                        Accessories

                        Slow N Sear
                        Tube Smoker
                        Turkey Cannon
                        Rib racks
                        Weber chimney starter

                        Thermometer's

                        Maverick ET 735
                        Tru Temp 3619n
                        Thermapen mk4
                        Thermapop

                        Favorite Drink

                        Free beer
                        Coors Light
                        Windsor ( Canadian blended whiskey )

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

                      Comment

                      • MBMorgan
                        Club Member
                        • Sep 2015
                        • 6101
                        • Colorado
                        • > Weber Genesis EP-330
                          > Grilla Grills Original Grilla (OG) pellet smoker
                          > Pit Barrel Cooker (gone to a new home)
                          > WeberQ 2000 (on "loan" to a relative)
                          > Old Smokey Electric (for chickens mostly - when it's too nasty out
                          to fiddle with a more capable cooker)
                          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                          > Thermoworks Smoke
                          > 3 Thermoworks Chef Alarms
                          > Thermoworks Thermapen
                          > Thermoworks IR-GUN-S
                          > Anova sous vide circulator
                          > Searzall torch
                          > BBQ Guru Rib Ring

                          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
                          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
                          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

                        #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

                        • BigBear
                          Former Member
                          • Sep 2015
                          • 659
                          • Dallas-Ft. Worth

                          #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 24th, 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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                        Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

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