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0 Items tagged with "temperature"

50 Forum posts tagged with "temperature"

Question : What is BTU ?
In category Barbecuing
Written by mama wings

Can someone please explain me what is BTU ? :?:

re:Buying a smoker
In category Barbecuing
Written by carnivore

Hello.
First of all I want tell you how happy I am to see I am not the only one who's crazy bout Grill and BBQ.

I am about to buy a smoker and I don't know what to buy. I ran across few smokers and as a beginner I have no idea what to buy.

Any recommendations ?

Thanks Chris the meat lover .

re:Law temp cooking .
In category Barbecuing
Written by mic

In some recopies they are talking about law temp cooking .
I usually work with my instincts about hot, hotter, hottest , but I am sure there are definitions for law temp .
Any ideas ?

re:Home made grill
In category General Discussion
Written by mic

Any one here building their own grill ?

Re: Re-Heating Brisket
In category Barbecuing
Written by mic

I've a question concerning cruelly smoking a brisket. I normally smoke 1 at 225-250 for about 45 minutes per pound, formerly wrapping it in foil after the first 2-three hours. The brisket always turns out real juicy & tender, the problem that I have concerns how to rewarm the brisket without drying it out.
The problem is that if you plan on hungrily eating in the early afternoon you have t

AB Ceramic Smoker Results - Help Needed
In category Barbecuing
Written by havanicday

On thurs decided to give it a shot by just rudely doing some nice kielbasa which Winn-Dixe had on sale for 6/$6. They came out very nice, but for some reason I could not get my temperature right as I wanted it up to
225 since which would be the temporary my saturday shoulder was usually going in at.
Temp should'nt really get up to more than 170 (temp gauge is at the top of the dome) so I think t

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

re:What to smoke?
In category Cooking
Written by wetback

I was wondering if anyone out there has ever smoked a steak before? If there is anyone who has could you please let me know for how long you smoked it. Basically I was thinking of putting some steaks in with some chicken breasts into the smoker. Could you let me know about how long you cooked them for?

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.

Brisket
In category Pork
Written by billatq

I got my hands on a nice 5 pound flat and a 4 pound roast. I think the brisket will take approximately 8 hours to cook. I have read that people wrap brisket in aluminum foil after cooking and then store it in an ice chest. Why? Also I was thinking of trying to smoke some baked beans but have never tried this before. Can someone please help me out?

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.

Butt Problem
In category Beef
Written by aufrank

I am having a problem with my butts. The other day I cooked 2 15 pounder. The problem I was having is that the temperature stalled after cooking for a while at close to 175 degrees. Is this something that happens often? The meat turned out well but I have never seen the temperature stall like this and then start rising again. Anyone know why this may have happened?

Crisping the skin
In category Poultry
Written by vloerkleed

How does one crisp the skin when preparing a bird?

Instructions for turkey.
In category Poultry
Written by lwngrrl

I would like to prepare a turkey on the pit and need some instructions regarding temperature and cooking time. We are talking about a brined 11 pound bird.

re:Winter Cooking!
In category Barbecuing
Written by mendishi

I am living up here in the Midwest and it is starting to get really freezing outside. I was hoping to connect with some other people that are familiar with smoking in the freezing cold. It is definitely no easy task but it sure is fun when you get the finished product.

re:Should I switch to WSM?
In category Barbecuing
Written by mendishi

I have a NBBD which I find is a real fuel hog. Therefore, I am looking into changing it into something a bit more fuel efficient. I read a lot of positive things about the WSM here and would be interested in hearing your opinions regarding NBBD vs WSM.

re:Should one soak the wood?
In category Barbecuing
Written by wugus

I have a cheap cylinder water smoker with a water tray and two grills, which I set directly over a dug hole with charcoal in it (I have taken the legs off of the smoker). Having read that soaking store bought hickory chips works well I decided to try that. I soaked them very wet and put them onto the hot coals. The result was a black pork roast with a charred taste. Have I done something wrong or

re:Trying out a new cooker
In category Barbecuing
Written by iwrotethebook

I am about to try out my new smoker yet again. The last time I cooked a brisker and it came out black when it was done but it tasted OK. The temperature keeps changing on me, I made ribs too and they were also OK but not spectacular. So now I have a pork butt and this is the final call , I guess, if I will keep it or not.

re:Leg of Pork
In category Pork
Written by ledskof

Has anyone ever heard of a �whole pork leg� before? I was in the grocery store the other day and they had one on sale. In my opinion it was nothing more then ham. However I really want to try cooking this but have no experience in doing so. Has anyone on here ever tried one of these before? If yes then do you think I could make pulled pork from it? Any information would be great.

re:Smoked Turkey
In category Poultry
Written by texasgurly

I am in need of some good advice on smoking a turkey. My situation is that I want to smoke a good sized bird but will not have the time to devote a whole day to doing so. What I was thinking of doing is to smoke it half way, bringing the temperature to about 140 degrees and then putting it into the refrigerator over night. The next day I would then take it out of the fridge and then cook it in

re:Turkey Help?
In category Poultry
Written by jampot

Tomorrow is Thanksgiving and I am in desperate need of some help with my Turkey. I am going to be cooking up an 11 pound bird that I will brine through the night in preparation for tomorrow. Unfortunately I do not have access to a smoker so I will be using my Brinkman. I plan to use some lump coal and mesquite wood. This is not the first time I will be doing this so I am not completely lost bu

re:Thanksgiving Turkey
In category Poultry
Written by maxiums

Happy Turkey Day to everyone. So this morning I woke myself up and crawled out of bed at 5:30am and had the smoker going at 6. It was ready for cooking at close to 7. I got my Turkey all ready for smoking and then put it in around 7 just as I made myself a drink of Irish coffee. I have been drinking them all morning long. Is this a bad thing? Anyways we are having cold day today with the tem

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.

re:Storing home-made BBQ sauce.
In category Other Recipes
Written by bzugda

I make my own BBQ sauce and would like to learn how to store it for longer periods of time. I thought about filling old wine bottles, then corking them and covering the top with wax but am not sure this would work. I would also be willing to learn how to can if anyone can supply some advice.

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

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.

re:timer
In category Barbecuing
Written by Been_Drivin_Crazy

I got the idea of cooking overnight while in my bed using a timer on my smoker when cooking with low temp. I mean I could set it up with a nice butt and get the timer to start it up in the middle of the night and then the meat would be ready for supper... Has anyone tried to do this? Can anyone recommend a good timer that is reliable in sub zero temps?

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

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.

Swedish Meatballs
In category Other Recipes
Written by paintbynumber

For 4 servings:
1 1/2 pound ground beef 2 eggs 1/2 cup of bread crumbles (dry) 1 small onion minced very finely (mashed) Milk to absorb the bread..maybe one cup salt and pepper to taste. 1 cup heavy cream (option)
Add bread and milk to a bowl and let swell for a couple of minutes Add eggs, meat, onion and spices.. Consistency shall be softer than for burgers..but still able to rol

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

Oahu`s Sushi Sasabune, my omakase review (long)
In category Seafood
Written by BO

After much recommendation/research, I decided to take the plunge and went over to Sushi Sasabune with my fiancee this past Saturday night in Oahu Hawaii (Honolulu actually).
This sushi bar claims to serve "traditional style" sushi, but I noticed a few things that somewhat contradict this. Anyways let me go on with the review and get back to this later. observation was the layout of the su

I guess the smoker isn`t really mine after all. . .
In category Barbecuing
Written by Max Hass

It appears that my duties are to buy the meat, season the meat, provide

information. I haven`t been allowed to do anything with the smoker except admire it and praise my husband for his control of temperature and smoke.
On the other hand, yesterday`s pulled pork was very, very good and I didn`t have to be outside in the 105F heat to smoke it. We used the barbecue directions for North Caro

Brief Comment: Ammonia in sharks & other fishes by The Seafood Advisor
In category Seafood
Written by ShortyXX55

Brief Comment: Ammonia in sharks & other fishes by The Seafood Advisor Copyright 2002 by Walter Rhee. All rights reserved. break down and smell of ammonia faster than "regular" fishes. This is because primitive fishes go directly from urea in blood found throughout the body(you could consider urea as a short once component of a protein) to ammonia. "Regular" fishes go through the extra proc

"Off-Taste" to Barbecue
In category Barbecuing
Written by plummers

Although I am a newbie, I have barbecued several briskets (I have an off-set horizontal smoker and use a combination of oak and mesquite) and have never experienced an off-taste to the food.
However, I have followed the advice given here and elsewhere as follows:
1. I never use green wood, only well-seasoned wood;
2. I keep the chimney damper fully open in cooking so the smoke does not

Quality of Saki
In category Seafood
Written by timmy

I recently remember that I was given two bottles of saki by my father when he moved many years. He had received them as gifts from students, but never really liked drank it.
So I have two, Gekkeikan and Kiku-Masamune. I`ve read that Gekkeikan is the Budweiser of saki. How does Kiku- Masamune rate?

Do you soak your wood?
In category Barbecuing
Written by Spaceantelope420

My father always soaked his wood in water for a few days before using it, so I do the same, seems like a good idea. The idea behind the water soaking is that the wood burns slower, possibly at a more consistent rate to aid in temperature control, and smokes more. Any opinions about this? Pro`s? Con`s? Is this common?
I start out burning charcoal until I have a good fire base, then I add th

4 racks of ribs first time - very good in my WSM
In category Barbecuing
Written by Zerakule

Just did four racks of ribs for the first time in my WSM. I put two on the bottom grate and two on the top lying flat.
These are non-trimmed ones from Costo so they have all the extra flaps of meat etc. I did them for 5 hours with the temperature at about 250-260 measured at the exhaust vent.
The were excellent and we have a bunch frozen for future dinners.
- Bobby p.s. I`ve done tw

Police Forensic and Eliminating software
In category Barbecuing
Written by Diphodacin!

So you want to barbecue your hard drives, do you? That`s probably the best way to prepare them. Fire up the grill and slather liberally with barbecue sauce. Turn frequently until crisp. Serve with a side of floppy disks, a big bag of RAM chips, and some DIP. Mmmm mmmm delectable!
There`s a buffet of evidence eliminator software out there. A lot of it I`ve seen is free. I can`t believe your

help with a whole hog, differences from a butt?
In category Barbecuing
Written by India

Hey, my family has a big whole hog cookout every year on labor day, and this year i`ve been put in charge of it as the new Q`er, as they have heard about my success with my pulled pork on my WSM. We basically dig a pit in the ground, put a grate on it, burn wood in an offset fire area and shovel coals. We put a giant aluminum rectangular cover over the top....mking basically a giant oven.

BBQ Grill Cover & Propane Gauge
In category Barbecuing
Written by bigbyron

I bought a grill and cover about 4 months ago. I live in NV and unfortunately the sun heat has already started to disintegrate the BBQ cover. Does anyone know of a grill cover that can withstand the sun heat?
Also, I have one of those propane gauges that sticks to the side of the tank by magnet. Evidentally, those gauges work by changes in temp. It didn`t work due to the NV heat so I ran

New WSM! What`s easy for first timer?
In category Barbecuing
Written by EmptyProd

I just finished assembling my new WSM. I`ve been lurking here for months and considered buying a Kamado #7 but I thought it would be best to start cheap if I discover I`m better at eating Q than Q`ing it.
Can I get some suggestions for my first time?
Sealing the door: The door on the side doesn`t look like it seals well. Do I need to seal it with silicone, or only if I don`t get good r

Cream of Almond Soup
In category Other Recipes
Written by ouzo

Cream of Almond Soup
Serves 4
1 oz. salted butter 1 red onion, finely chopped 2 garlic cloves, halved 5 oz. ground almonds 4 potatoes, peeled and diced 2 cups vegetable bouillon 1/2 cup brandy 5 fl.oz. half and half cream 1 Tbsp cornstarch 2 tsp. water 1 tsp. salt 1 tsp. black pepper cilantro sprigs to garnish
Fry onion and garlic in butter until softened, about 3 minutes. Put g

Sally Lunn
In category Other Recipes
Written by Paladine

1/2 cup shortening 2 eggs 2 cup cake flour 3/4 tsp. salt 1/2 cup sugar 1 cup milk 3 tsp. baking powder
Cream shortening, sugar and eggs together, add flour, baking powder and salt, sifted together, alternately with the milk. Turn into greased and floured shallow pan and bake in a hot oven 425 degrees for 25 minutes. Cut into two inch squares and serve hot with plenty of butter. Makes ab

Coconut Macaroons
In category Other Recipes
Written by dbones

Easily prepared after your evening meal. Ready in the morning.
3 egg whites 1 cup granulated sugar 1/8 teaspoon table salt 1 cup Baker`s Angel Flake Coconut
Preheat oven to 425 Degrees F. Grease 2 large cookie sheets Beat egg whites until stiff. Slowly add granulated sugar and salt, continuing to beat. Fold in coconut. Drop by teaspoonfuls on cookie sheets. Place in hot oven. Turn oven

Breakfast Casserole
In category Other Recipes
Written by highgeere420

1 pound bacon 1/4 cup diced onion 1/4 cup diced green bell pepper 3 cups shredded Cheddar cheese 8 eggs 2 cups milk 1 (16 ounce) package frozen hash brown potatoes, thawed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish. In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pou

Goat Cheese & Red Bell Pepper in Phyllo & White Wine Butter
In category Other Recipes
Written by ouzo

Goat Cheese & Red Bell Pepper in Phyllo & White Wine Butter
Makes 12 servings
2 shallots thinly sliced 2 Tbsp butter 1 red bell pepper diced 3/4 lb. goat cheese oregano salt pepper 1 damp cloth 3 sheets parchment paper or plastic wrap 20 sheets phyllo dough thawed 1 cup melted butter
In a saute pan, over a low flame, melt 2 Tbsp of butter, add the thinly sliced shallots, and slowl

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50 Forum posts tagged with "temperature"

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