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BBQ help, please
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<blockquote data-quote="Displaced_Vol" data-source="post: 4972849" data-attributes="member: 20484"><p>Lots of good advice, I'm going to touch on something I don't think has been mentioned yet. What kinda quality is you offset? Not casting stones I've got cookers of all shapes, sizes & price points. If it is one of the cheaper ones you get from wal mart, it's going to be an uphill battle. Those things leak smoke and more importantly heat like a sieve. Also, an offset is designed to burn split logs (hence the stick burner nickname). Charcoal is great to get them started, but that's not what those fire boxes were made to burn. I like the artistic approach to bbq so I don't worry about some fluctuation in temp. I look for a range of 30ish degrees or so and let it ride. Those cheap offsets are a head ache though. They can be fun, if you have all day to sit and tend fires it's great. Sometimes I do, more often I don't. Tons of way to make great pork butt, check some YouTube vids. I do 90% of my butts on a 22.5 Weber kettle. It's damn near set it and forget it. </p><p>Couple other thoughts: I'd rather not see any smoke as see thick white/gray/black smoke. Ideally a thin blue smoke is what you're after. There's no such thing as a finished temp. It is done when it is probe tender and the bone will pull out freely (cook one with a bone in it). That said, I start probing around the 200 mark. I've had em tender at 199 and at 205. Each piece of meat is different, as is the day you cook it. </p><p>Foil wrap is a great way to go after you get the color/bark you want. </p><p>It is delicious and very forgiving. Even if something messes up it can be salvaged into 1000 different recipes. Give it hell and post some pics.</p></blockquote><p></p>
[QUOTE="Displaced_Vol, post: 4972849, member: 20484"] Lots of good advice, I’m going to touch on something I don’t think has been mentioned yet. What kinda quality is you offset? Not casting stones I’ve got cookers of all shapes, sizes & price points. If it is one of the cheaper ones you get from wal mart, it’s going to be an uphill battle. Those things leak smoke and more importantly heat like a sieve. Also, an offset is designed to burn split logs (hence the stick burner nickname). Charcoal is great to get them started, but that’s not what those fire boxes were made to burn. I like the artistic approach to bbq so I don’t worry about some fluctuation in temp. I look for a range of 30ish degrees or so and let it ride. Those cheap offsets are a head ache though. They can be fun, if you have all day to sit and tend fires it’s great. Sometimes I do, more often I don’t. Tons of way to make great pork butt, check some YouTube vids. I do 90% of my butts on a 22.5 Weber kettle. It’s damn near set it and forget it. Couple other thoughts: I’d rather not see any smoke as see thick white/gray/black smoke. Ideally a thin blue smoke is what you’re after. There’s no such thing as a finished temp. It is done when it is probe tender and the bone will pull out freely (cook one with a bone in it). That said, I start probing around the 200 mark. I’ve had em tender at 199 and at 205. Each piece of meat is different, as is the day you cook it. Foil wrap is a great way to go after you get the color/bark you want. It is delicious and very forgiving. Even if something messes up it can be salvaged into 1000 different recipes. Give it hell and post some pics. [/QUOTE]
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