New Here - Driven here by frustration

[Steve R.]

Welcome! I remember when smoking meat was something that really interested me, but was a total mystery, and I had no idea where to start. So glad I found this place, and you will be, too!

[HawkerXP]

Welcome to the Pit!

[Spinaker]

Welcome to The Pit! It is great to have you. What kind of cooker are you using?

[HouseHomey]

Huntington Beach welcomes you!

[Troutman]

Welcome from the great Republic of Tejas!! You will definitely become a better que cooker here, and maybe, just maybe, a better person as a result !!!!

[Mudkat]

Welcome to the Pit! Ask us a question before your next cook and see how great the response is. You'll be amazed at the people on this site!

[MrMeat]

Welcome to The Pit. If you can tell us what you used and what you did for a less than great cook, we can offer suggestions. One point to start you off is that no matter what you are cooking and what you are using to cook it, you need to monitor both pit temps and meat temps. That means having a leave in thermometer to monitor both temps.

If you don't have the right type of thermometer, you can start with the article below:

http://amazingribs.com/bbq_equipment...ws-and-ratings

Thanks Ron. I have a Thermoworks Smoke for monitoring the meat and cooker (18.5" WSM), with a Thermoworks MK4 instant read to double check before I pull the meat. I have a Flame Boss to control the temps of the cooker and also use the meat probe as well. I've been searching in for "bacon" and "dry bacon" in the search menu. If I don't find what I am looking for, I will probably post up my problem this weekend.

[MrMeat]

Welcome to The Pit! It is great to have you. What kind of cooker are you using?

I have a 18.5" Weber Smoky Mountain. I added the nomex tape around the door and lid. In fact, I just got some more tape because mine keeps coming off the top, where the lid goes. I cleaned it forever before I stuck down the first tape. I have no idea as to how to clean it better, without messing it up with industrial solvents.

[Spinaker]

With the WSM you should be able to kick out some great brisket. Have you tried Meathead's recipe? What grade brisket are you buying?

[MrMeat]

Spinaker, I haven't figured out how to comment on a comment yet....

I usually get prime brisket from Costco. I'm actually happy with my brisket right now. It is my bacon that is causing my much pain and misery.

[MrMeat]

Huntington Beach welcomes you!

We lived in Manhattan Beach, just west of Highland Ave, for about 15 months back around 2005. It was a wee bit expensive, but really loved it.

[HouseHomey]

MB too rich for my blood.

[MrMeat]

Welcome from the great Republic of Tejas!! You will definitely become a better que cooker here, and maybe, just maybe, a better person as a result !!!!

I don't know, I'm already a Texan, so how much better of a person could I possibly be?

[Troutman]

That's a big 10-4 good buddy !!!!

[MrMeat]

Wow, everyone really seems nice. This is very different from some forums I have been on. I think this it really going to help me barbecue better....and probably make me fatter!

[Spinaker]

Yes sir!!! We are more about helping people become great outdoor cooks.

[Mosca]

Best thing about The Pit. No BS. You can solve a lot of stuff by sitting down to eat with people. That's what it's like here.

[Troutman]

There are other forums?

[MBMorgan]

Wow, everyone really seems nice. This is very different from some forums I have been on. I think this it really going to help me barbecue better....and probably make me fatter!

Welcome from Colorado! "Fatter" for sure ... "poorer", too ...

[Steve R.]

But think of all the money you save from not eating out nearly as much. So maybe not much poorer, if at all!

[CULPS BAR AND GRILL]

Yeah man....😎

[Mudkat]

Welcome to the pit CULPS BAR AND GRILL ! Tell us your story!

[CULPS BAR AND GRILL]

Thanks mudkat😎