Just wanted to check in here and introduce myself. I'm and old guy who has been cooking for a while. Unfortunately, I spent a long time repeating the same mistakes with mediocre results. Sometimes things turned out really good, but as I have found, unless you are methodical and organized, it's very difficult to replicate the results.
I'm cooking on two grills, a Weber Summit and a Traeger Lil'Tex Elite. What I'm learning though is it isn't so much what you cook on, but how you cook!
Some things that I would recommend to all but the most experienced pit masters, are invest in good accurate thermometers and use them to tell you where your meat is, rather than rely on "feel and intuition". I'm using a Maverick 732 to tell me what the grill temp is at meat level as well as the internal temp of the meat.I also use and love my Thermapen. Great for checking temperatures all over on meat before you pull it.
Also get Meatheads cookbook. Follow his recipes to the "T" until you get them down, then by all means experiment. Write everything down. Keep a diary of your endeavors, especially with things like brisket, pork shoulders, etc. and last, but certainly not least, use the best cuts of meat that you can buy. Their is a big difference between USDA Choice and Prime and meat that isn't graded. You can grill a USDA Choice ribeye to perfection, but it's awfully hard to make a tough old piece of steer anything but a tough old piece of meat!
I'm 72 and still learning every day. This website and Meatheads cookbook have gone a long way to make me a better cook.
I'm cooking on two grills, a Weber Summit and a Traeger Lil'Tex Elite. What I'm learning though is it isn't so much what you cook on, but how you cook!
Some things that I would recommend to all but the most experienced pit masters, are invest in good accurate thermometers and use them to tell you where your meat is, rather than rely on "feel and intuition". I'm using a Maverick 732 to tell me what the grill temp is at meat level as well as the internal temp of the meat.I also use and love my Thermapen. Great for checking temperatures all over on meat before you pull it.
Also get Meatheads cookbook. Follow his recipes to the "T" until you get them down, then by all means experiment. Write everything down. Keep a diary of your endeavors, especially with things like brisket, pork shoulders, etc. and last, but certainly not least, use the best cuts of meat that you can buy. Their is a big difference between USDA Choice and Prime and meat that isn't graded. You can grill a USDA Choice ribeye to perfection, but it's awfully hard to make a tough old piece of steer anything but a tough old piece of meat!
I'm 72 and still learning every day. This website and Meatheads cookbook have gone a long way to make me a better cook.
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