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

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Hi Everyone

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • MarkC
    Former Member
    • Sep 2017
    • 6

    Hi Everyone

    I just joined up, and looking forward to meeting everyone. I have a grill from Tejas Smokers.

    I have a question right off the bat. I tried grilling a spatchcocked chicken yesterday. After an hour, it was way underdone, and I had to throw it on the gas grill to rescue it (came out very tasty - a piri-piri recipe). The recipe called for grilling the chicken on its back for half an hour on the cold side of the grill, then turning it 180 degrees, still on its back, for another half an hour, then flipping it skin side down on the hot side for just a minute or two to crisp the skin.

    I used one chimney of Kingsford briquets. The thermometer (a good one from Tejas Smokers) showed that the temperature never rose above 300 degrees, and by the end of the cooking time it was well below that. I have a feeling that these were the culprits. I usually only use lump charcoal, but there was none at the store, and these briquets advertised themselves as "lump briquets" that burned as hot as lump charcoal, but last longer, so I thought I'd give them a try. Is it really possible that Kingsford sells such an inferior product?

    Or perhaps the grilling instructions were wrong. Would appreciate any insight!
  • Nate
    Banned Former Member
    • Apr 2015
    • 3794
    • Quarantined

    #2
    Welcome from Indiana

    Comment

    • LA Pork Butt
      Charter Member
      • Dec 2014
      • 5689
      • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

      #3
      Welcome to the Pit! I can't help with that one.

      Comment

      • Skip
        Founding Member
        • Jul 2014
        • 3741
        • Blue Earth, Minnesota
        • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

        #4
        Welcome from Minnesota. Not sure about your chicken?? I usually cook it at 300-400 to get it done.

        Comment

        • EdF
          EdF
          Club Member
          • Jul 2016
          • 3228
          • Atlantic Highlands, NJ
          • Uuni Pro (new kid in town)
            Karubeque C-60
            Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
            TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
            Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
            Thermapen
            Thermapen Air
            ThermaQ (or its predecessor)
            Thermoworks Hi temp IR
            BBQ Dragon & Chimney of Insanity
            Various other stuff

          #5
          I haven't done piri-piri - mean to but haven't gotten around to it. That said, I'd never do a chicken at less than 325F.

          Comment

          • ComfortablyNumb
            Club Member
            • May 2017
            • 3487
            • Northeast Washington
            • KBQ C-60
              PK360
              Thermoworks Smoke
              Thermoworks Thermopop
              Thermoworks Dot

            #6
            Welcome to the Pit from NE Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun. If you like music, go to this thread to hear what others are listening to and share what you like. For jokes, go to this thread. Happy to have you along and looking forward to your participation.

            As for the temps, I'm just starting back using charcoal after years of not. Did you have the intakes all the way open? If so, maybe some more charcoal.

            Comment

            • Spinaker
              Moderator
              • Nov 2014
              • 10963
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
                Smokin' Hound Que
                Minnesota/ United States of America

                ********************************************
                Assistants
                Dexter (Beagle mix)
                Kinnick (American Foxhound)
                ************************

                Grills/Smokers/Fryers
                Big Green Egg (Large) X3
                Blackstone 36" Outdoor Griddle 4-Burner

                Karubeque C-60
                Kamado Joe Jr. (Black)
                Lodge L410 Hibachi
                Pit Barrel Cooker
                Pit Barrel Cooker 2.0
                R&V Works FF2-R-ST 4-Gallon Fryer

                Weber Spirit Gasser
                ******************.
                Thermometers
                FireBoard (Base Package)
                Thermoworks ThermaPen (Red)
                Thermoworks MK4 (Orange)
                **************

                Accessories
                Big Green Egg Plate Setter
                Benzomatic TS4000 Torch X 2
                Benzomatic TS800 High Temp Torch X 2

                Bayou Classic 44 qt Stainless Stock Pot
                Bayou Classic 35K BTU Burner

                Digi Q DX2 (Medium Pit Viper Fan)
                Dragon VT 2-23 C Torch
                Eggspander Kit X2
                Field Skillet No. 8,10,12

                Finex Cat Iron Line
                FireBoard Drive
                Lots and Lots of Griswold Cast Iron
                Grill Grates
                Joule Water Circulator
                KBQ Fire Grate

                Kick Ash Basket (KAB) X4
                Lots of Lodge Cast Iron
                Husky 6 Drawer BBQ Equipment Cabinet
                Large Vortex
                Marlin 1894 .44 Magnum
                Marquette Castings No. 13 (First Run)
                Smithey No. 12
                Smokeware Chimney Cap X 3
                Stargazer No.10, 12
                Tool Wizard BBQ Tongs
                Univex Duro 10" Meat Slicer
                ********************************
                Fuel
                FOGO Priemium Lump Charcoal
                Kingsford Blue and White
                Rockwood Lump Charcoal
                Apple, Cherry & Oak Log splits for the C-60
                **************************

                Cutlery
                Buck 119 Special
                Cuda 7' Fillet Knife

                Dexter 12" Brisket Sword
                Global
                Shun
                Wusthof
                *******
                Next Major Purchase
                Lone Star Grillz 24 X 48 Offset

              #7
              Welcome to The Pit! Thank you for the support.

              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. This will help you learn your way around so you can get the best experience from our forum.

              Also, it's very important that you:
              • Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) Huskee with your email change request, or via email at huskee[at]AmazingRibs[dot]com.
              • Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

              This is a great place to hang out and we hope you will join us on a regular basis. Jump in on the fun!

              -Spinaker


              Comment

              • HouseHomey
                Club Member
                • May 2016
                • 5568
                • Huntington Beach, Ca. Surf City USA.
                • Equipment
                  Primo Oval xl

                  Slow n Sear (two)
                  Drip n Griddle
                  22" Weber Kettle
                  26" Weber Kettle one touch
                  Blackstone 36” Pro Series
                  Sous vide machine
                  Kitchen Aid
                  Meat grinder
                  sausage stuffer
                  5 Crock Pots
                  Akootrimonts
                  Two chimneys (was 3 but rivets finally popped, down to 1)
                  cast iron pans,
                  Dutch ovens
                  Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                  The help and preferences
                  1 extra fridge and a deep chest freezer in the garage
                  KBB
                  FOGO
                  A 9 year old princess foster child
                  Patience and old patio furniture
                  "Baby Girl" The cat

                  Erik S.

                #8
                Huntington Beach welcomes you and your chicken. You likely cooked tow low needing at least 325°. Did you close the lid? Do you have an instant read thermometer to check the interior temp of the chicken? Lots and lots of questions here. A client effort finished on the gasser.

                That chicken died a hero! Inferior product, likely not. I can get many hours out of a chimney of kinsford. So perhaps write down what youve done and visit the science aside of coal, two zone set up etc...

                an hour is kind of pushing it at 300°

                dont give up. Get another chicken and revisit your cooker temps with good thermometers. One thing at a time and you will be grilling that bird like a boss!

                Comment

                • DWCowles
                  Founding Member
                  • Jul 2014
                  • 9696
                  • 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.

                  #9
                  Welcome MarkC

                  Comment

                  • fuzzydaddy
                    Charter Member
                    • Nov 2014
                    • 4972
                    • Winchester TN
                    • Hardware
                      Blackstone 36” Griddle.
                      Slow 'N Sear Deluxe Kamado & Kettle Grill.
                      Slow 'N Sear (1.0, Deluxe, 2.0).
                      DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                      Weber Chimney Starters (regular and compact).
                      Joule, Instant Accu Slim.
                      GrillGrates.
                      Maverick XR-50 [my favorite].
                      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                      Consumables / Favorites
                      KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
                      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
                      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

                    #10
                    Welcome to The Pit!

                    Comment

                    • FireMan
                      Charter Member
                      • Jul 2015
                      • 8308
                      • Bottom of Winnebago

                      #11
                      The thermometer from Tejas was in the grill or separate probe? Max Goode says don't trust any gauge in the grill & I agree. EdF, HouseHomey & Skip all suggested a higher temp, which is also on the mark. I shoot for 350 & it takes about 1 1/4 give or take. But I would check your temp reader, I have a hunch it might have been a bit off. Welcome aboard, eat good & have fun!

                      Comment

                      • Mr. Bones
                        Charter Member
                        • Sep 2016
                        • 10120
                        • Kansas Territory
                        • Grills / Smokers
                          *********************************************

                          Kingsford 24" grill (Free) 'Billy'
                          Brinkmann Smoke n Grill
                          Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                          Weber 18" Kettle ($30 CL) 'Lil' Feller'
                          Weber Smokey Joe ($25 CL) 'Lil' Brother'
                          Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                          Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                          Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                          Weber 22.5 OTS DO Code Black ($15 CL)
                          Weber 22.5 OTS E Code Black ($20 CL
                          Weber 22.5 OTS EE Code Black ($20 CL

                          Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                          Weber "H" Code 18.5" WSM '86 ($75 CL)
                          Weber " " Code 18.5" WSM

                          Weber 26.75, $199 NFM clearance !!!
                          Weber SJS AH 'Lil' Brother'
                          Weber SJS AT 'Lil' Sister'
                          Weber SJS DE Code (FREE) 'Lil' Helper'
                          Weber SJG M Code 'Lil Traveller'
                          Weber SJS AH Code 'Kermit'
                          (Lime Green)
                          Horizon 20" Classic, w/baffle/tuning plate (FREE)
                          Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                          Thermometers:
                          *********************************************
                          Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                          Maverick ET-732, (Black)
                          Thermopops, (Red, Yellow, Green)
                          ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                          Blue ThermaPen Mk4
                          Orange Thermapen Mk4
                          Pink Thermapen Mk4
                          ThermoWorks IR-GUN-S
                          ThermoWorks Smoke
                          ThermoWorks Open Box Smoke
                          4 Pro Series cable extensions
                          Smoke Gateway

                          Accessories:
                          *********************************************
                          2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                          BBQ Vortex, 2 Hovergrills, Top Deck
                          Warming shelf
                          MyWeigh KD-8000Kitchen Scale
                          Backyard Grill marinade injector
                          Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                          Bear Paws
                          Meat Rakes
                          BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                          Cookware:
                          Probably a ton of cast iron, mostly very old...still cookin'
                          G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                          '60's Revere Ware (Mom's), + others found elsewhere
                          60's CorningWare 10-cup percolator (Mom's) Daily driver
                          50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                          Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                          Tramontina 6.5 qt Dutch Oven

                          Cutlery, etc.:
                          Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                          Dexter 12" slicing knife, 6" Sani-Safe boning knife
                          Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                          Multiple steels, from all over the planet
                          Crock sticks
                          Diamond stones, various
                          Lansky Sharpening System

                          Tableware
                          Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                          Dinner: Guests: Washington Forge, Town and Country
                          Fancy / Formal: Family silverware

                        #12
                        Howdy from Kansas Territory, Welcome to th' Pit!
                        Glad ya' joined us, here!

                        Comment

                        • kmhfive
                          Club Member
                          • Mar 2017
                          • 2986
                          • Northern Illinois
                          • Weber Kettle -- 22.5" (In-Service Date June 2015)
                            Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
                            Pit Boss 820 (Retired)
                            GMG Jim Bowie WiFi (In-Service Date April 2017)
                            Maverick ET-733
                            Fireboard
                            Home-brewer

                          #13
                          Welcome to fun and learning! I don't know much about your grill, but the others have given good advice! You will need to know the temperature where the food is. If your grill thermometer was reading the hot side, you would be pretty cold on the indirect side.

                          For specific troubleshooting ideas, post some pictures of your setup. It may help folks understand what you saw.

                          Comment

                          • JimLinebarger
                            Club Member
                            • Jun 2017
                            • 920
                            • Spokane Valley, Wa.
                            • Grills/Smokers
                              Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
                              Weber Jumbo Joe
                              Weber 22" Master-Touch Kettle
                              Pit Barrel Cooker
                              Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
                              Traeger Timberline 850

                              Thermometers
                              Thermoworks Smoke
                              Maverick ET-733
                              Thermapen Mk4, Red

                              Sous Vide
                              Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
                              Anova Precision Cooker Insulated Container
                              Lipavi C15 container and lid
                              Lipavi L15 Rack

                              Accessories
                              SNS
                              BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
                              BBQ Dragon
                              BBQ Dragon Grill Table for 22" Weber Kettle
                              Fire Butler (for Weber 22")
                              Grill Grates for Jumbo Joe and Blaze grill
                              Hovergrill

                              About me
                              Name: Jim
                              Nick name: Bear
                              Location: Spokane Valley, Wa.
                              Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

                              USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
                              Former Computer Tech/Admin
                              Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
                              Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

                            #14
                            Welcome from Washington.

                            Comment

                            • MarkC
                              Former Member
                              • Sep 2017
                              • 6

                              #15
                              Thanks, everyone! Not much more to tell about the chicken. With one chimney load of charcoal, the chicken just didn't cook, and towards the end the coals started fading fast. It's possible that the recipe was intended for a weber kettle, and my grill is probably bigger than that and takes more fuel to heat. Using two chimneys instead of one should fix the problem. I'll try again next week and report back.

                              Comment

                              Announcement

                              Collapse

                              2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                              See more
                              See less
                              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":""}