internal temperature

re:When is it done?
In category Barbecuing
Written by Ansorg

I think I just made a discovery. I cooked some meat the other day, following my usual habit of cooking the meat until it should be done according the internal temperature. This time, however, I had to hold the meat until dinner so I ended up putting it into the oven wrapped in foil then later into a cooler wrapped in towels. In short, I steamed it 4-5 more hours than I would have done normally. Th

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re:Pork Rack
In category Pork
Written by jv

I was just over at Costco and brought home a couple of racks of pork (each about 5 and a half pounds). Anyone ever BBQ�d these before? My idea is to use a nice rub like I would with any other BBQ meat. Would you recommend that I do them whole or cut into smaller pieces? I think each piece alone may be too big.

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re:Pork Prime
In category Pork
Written by Star Of Mars

This weekend I am going try for the first time to cook up some prime pork and come country ribs. I have never smoked anything before so this is all new for me. I just finished making up a nice rub to use and am very excited to try it all out. I will share my experience with all of you. However I would appreciate any input you can give me to help me out. Thanks.

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Smoking Turkey Help
In category Poultry
Written by plasma

Christmas is right around the corner and I was planning on smoking a Turkey this year. I was hoping someone could give me the run down on how long it needs to cook for and at what temperature. Also what internal temperature is I aiming for and is there things that need to be done prior to putting the bird on the fire? Thanks in advance.

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re:Fish Sucks
In category Seafood
Written by mendishi

I have never been a fan of seafood whatsoever. I always would avoid eating it anywhere I went because I just thought I hated it. Anyways, yesterday a friend of mine smoked up some good quality Salmon and then brought some over for me to try. Well let�s just say that I am in love with Salmon now. I thought it was some of the best tasting food I have ever had. It was so delicious I need to kn

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Suggestions for first smoke.
In category Barbecuing
Written by Coltrane

Hi all. What would you suggest would be best for a first time smoker? Something easy please.

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Smoked corned beef
In category Beef
Written by thaldyron

I smoked a 3 lb corned beef brisket. After soaking it in water over night, I rinsed and patted it dry. I rubbed spices on the meat and cooked it in the WSM at between 250-300 dome temps over apple and mesquite chips to an internal temperature of 175. All in all it took about 5 hours. The result was OK but there wasn't as much smoky flavor as I wanted and also only a little of the fat cap rendered

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Preparing pork loin.
In category Pork
Written by jog

I need some instructions as to how to prepare pork loin please. I've got it marinating but need to know how much smoke it will take and what kind of wood chips to use.

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First time BBQ
In category Barbecuing
Written by Oz-E

I`ve been lurking here for a few weeks and *think* I`ve learned a lot about how to BBQ.
I read a recipe in the NYTimes a few weeks ago and decided to try it in a friend`s large electric grill, using chunk charcoal and wet mesquite blocks.
I banked the fire on one end of the grill area, supported on wire screen. When the coal bed was nicely developed, I put several soaked mesquite blocks

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