Newsmoker, Know I have never used a faux cambro in my life! I do believe Breadhead gave Sage Advice, I'm going to take it if you don't!
Here to Fore, I have used the Philosophy That You never Feed'm before it's done! They Will Swear It's The Best Ever! No Matter How Late!
Eat Well and Prosper! From Fargo ND, Dan
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Two items I didn't see discussed much is the potential differences in time to done that arises from smoking on different cookers.
1. Having now smoked meat multiple times on each of my 8 different smokers in the past couple years, I'vs seen that cook times, even when using the same temperature, measured by the same Maverick Thermometer on the grill, can vary a little. And Bark formation can vary A LOT by type of cooker.
2. Desired tenderness can also vary by cook. For example, in competition cooking, KCBS judges prefer ribs with some significan texture to them, where you can see the bitemark clearly, but it still comes clean off the bone. In Texas, the IBCA, the judges eat all the food with a cheap plastic knife and fork, so you have to cook everything tender enough to easily get a bite with flimsy plastic. So, the recipe's for each of these styles will have different cooking times to get to different tenderness preferences. I'm guessing that some of the recipe's from the cookbooks may have a tenderness preference built into their cook times.
For example, I have seen some recipe's that have 3 hour cooks for Baby Back ribs at 250. That is not nearly tender enough for my preferences. I prefer a tug clean off the bone and a nice, dark bark. I've never wrapped a rib. Oh, and HEAVY Memphis Dust.
As shared above, repeat some cooks with the recipe's from AmazingRibs and keep you cooking log, and your preferences and cooking time will emerge in no time!
Couldn't agree more about keeping a cooking log. I log every cook - for me it's just part of the fun. Great for reference since I log stuff like the weather (temp, humidity, wind, etc) along with the food and pit temp.
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