Okay, all you bbq'ers
Christine Dabney
I fired up the smoker...and my first butt is now smoking away!!
Waiting now for the smoker to come up to temp.
TFM, I did everything you said. The water is nice and hot. The vents
are still open, and I will half close them in a bit. I am using the
Minion method, and so far things look good.
I forgot to take a pic as I put the butt on the smoker. I don't dare
peek to take a pic...
Christine
kilikini
Yay! I can't wait to hear a final result. :~)
kili
Christine Dabney
<kili...@NOSPAMhotmail.com> wrote:
>Yay! I can't wait to hear a final result. :~)
>
>kili
>
I just closed the bottom vents halfway. That is correct, right? I
waited til it was about 45 minutes into it...and the temp was starting
to get near 200.
Ice cream is now churning. Beans are now cooking. I am heading back
to bed in a bit..
Christine
kilikini
Sounds like you're on the right track, Christine. Good job!
kili
kilikini
> "kilikini" <kili...@NOSPAMhotmail.com> news:486e23c4$0$17680
> $ec3e...@news.usenetmonster.com: in rec.food.cooking
> over to the neighbors and noshed on some snacks they had going.
> They're leaving town at noon today for a week, so I'm watching their
> dog and 2 cats. They gave me a gift basket with a pound each of
> Cashel Blue, Ardrahan and Kerrygold Aged Cheddar cheeses. There was
> also an IOU in the gift box for 1 each of Follain Blackberry Jam,
> Rhubarb Ginger Jam and Gooseberry Jam. Their supplier was out of the
> jams. I'll be making some Irish recipes with the cheeses this coming
> week. I wish they hadn't done that. They didn't need to. I'm glad
> they did ;)
>
> I had 3 martinis over the course of the evening last night. I haven't
> had a cocktail in well over 2 years. I'm really hung over today.
> Getting up early to ride was a bitch. Bleh... I can see I wasn't
> missing much.
>
> Michael
What a nice gift from the neighbors! Sorry about you being hung over this
morning, though. LOL. I had a feeling that would happen. :~)
kili
Andy
Christine,
Can you make that Gumbo? Please?
Happy 4th of July to you! High, somewhere up in the Rocky Mountains!
<smootch>
Andy
I meant altitude!!!
Christine Dabney
<kili...@NOSPAMhotmail.com> wrote:
>
>Sounds like you're on the right track, Christine. Good job!
>
>kili
>
Okay, before I head off to bed....
I just closed the bottom vents to 25% open, per instructions at the
virtual Weber Bullet site. It is reading about 220 on the little
thermometer I have in the top vent...it won't go higher. I don't have
any other thermometer.
I hope this doesn't go too high...I have heard I can close the bottom
vents entirely? Is this true?
Christine
kilikini
You can, but 220 will still do the job. Ideally, though, you want it at
about 250. How much fuel do you have in there?
kili
Christine Dabney
<kili...@NOSPAMhotmail.com> wrote:
>> Christine
>
>You can, but 220 will still do the job. Ideally, though, you want it at
>about 250. How much fuel do you have in there?
>
>kili
>
A ton.
I went off to bed for a few hours. Just got up, and almost had a
heart attack when I went out to check on the temp. I had closed the
vents to about 25% open, and I couldn't see any smoke coming out. I
was using the little temp probe I had (which only goes up to 220( and
it was registering 20 degrees!!!! I quick looked inside, and the
coals were still lit, and slowly igniting the rest of them. I
opened the vents to about half way, and the smoke started picking up,
and the temp then registered about 220...
I breathed a sigh of relief. However, I did leave the vents open
halfway. I did peek at the butt, and it is about 148 degrees
now...looking nice and brown and juicy.
Christine, whose heart is now slowing down a bit...
kilikini
It's a learning curve. :~) You'll get better at it the more you use it.
kili
kilikini
Oh, and I forgot to say that sometimes we don't have smoke coming out of
ours, either. Initially, yes, but after a while, not so much. I'd say
you're fine.
kili
Christine Dabney
<kili...@NOSPAMhotmail.com> wrote:
>
>Oh, and I forgot to say that sometimes we don't have smoke coming out of
>ours, either. Initially, yes, but after a while, not so much. I'd say
>you're fine.
>
>kili
>
I just went out again, and peeked at the temp of the smoker. Nearly
had a heart attack again, as it was registering about 30 degrees. This
time, I went to get my instant-read digital thermometer, and it is
reading about 253in there. I just realized, that since my other
thermometer only goes up to 220, that the other one just starts again
on the dial, if that makes sense.
So yes, things are fine. ;)
I will calm down now...LOL
So how far open should the bottom vents be?
Christine
hahabogus
$ec3e...@news.usenetmonster.com:
I only make smoke maybe for 2 hours...more than that and the smoke makes
it bitter. Depends I guess on the wood. Mesquite is the worst for strong
tasting smoke. Not that I am very knowledgable on the subject...other
than what tastes good to me. After say 2 batches of smoke-wood I just
keep temp constant. I'm presntly working my way thru a crab apple tree.
The one my daugther cut down. Even only making smoke for 2 hours I get a
nice red ring.
--
The house of the burning beet-Alan
Christine Dabney
>I only make smoke maybe for 2 hours...more than that and the smoke makes
>it bitter. Depends I guess on the wood. Mesquite is the worst for strong
>tasting smoke. Not that I am very knowledgable on the subject...other
>than what tastes good to me. After say 2 batches of smoke-wood I just
>keep temp constant. I'm presntly working my way thru a crab apple tree.
>The one my daugther cut down. Even only making smoke for 2 hours I get a
>nice red ring.
From what I have been reading on eGullet, and other reputable bbqing
places, after the butt reaches 140 degrees, it has gotten about all
the smoke it can absorb. However, I am taking it as far as I can, up
til dinner. I have read about stalls too, and I don't think it has
reached that point yet.
If it gets really close to dinner time, and the temp isn't at 190, I
may do what some veteran q'ers on eGullet suggest: take it off the
smoker, and wrap it in foil and finish it off in the oven. I would
prefer not to do that, but if I have to, I will.
I know some woods are bitter..and that one can have too much wood,
from what I have read. A little bit goes a long way.
Christine, who has been diligently studying all this.
BOB
news:gers645rgb68f17an...@4ax.com...
> On Fri, 04 Jul 2008 18:32:13 GMT, hahabogus <inv...@null.null> wrote:
>
>
>
>>I only make smoke maybe for 2 hours...more than that and the smoke makes
>>it bitter. Depends I guess on the wood. Mesquite is the worst for strong
>>tasting smoke. Not that I am very knowledgable on the subject...other
>>than what tastes good to me. After say 2 batches of smoke-wood I just
>>keep temp constant. I'm presntly working my way thru a crab apple tree.
>>The one my daugther cut down. Even only making smoke for 2 hours I get a
>>nice red ring.
>
> From what I have been reading on eGullet, and other reputable bbqing
> places, after the butt reaches 140 degrees, it has gotten about all
> the smoke it can absorb.
A common misconception. After it reaches 140, it will not develop more of a
smoke ring. It will keep on absorbing smoke on the surface as long as smoke
is availible.
> However, I am taking it as far as I can, up
> til dinner. I have read about stalls too, and I don't think it has
> reached that point yet.
>
> If it gets really close to dinner time, and the temp isn't at 190, I
> may do what some veteran q'ers on eGullet suggest: take it off the
> smoker, and wrap it in foil and finish it off in the oven. I would
> prefer not to do that, but if I have to, I will.
Why use the oven? Your WSM is already working. I'd take the temperature up
to 275 or 300 now. That's not too hot for a butt.
>
> I know some woods are bitter..and that one can have too much wood,
> from what I have read. A little bit goes a long way.
>
> Christine, who has been diligently studying all this.
Try reading here:
http://www.rbjb.com/rbjb/rbjbboard/
These guys are champions in the BBQ world. Well, many of them. After a few
days of reading, you'll figure out who to believe and who to ignore.
Much more BBQ advise than eGullet.
Yes, eGullet is good, but sometimes they get lost when it comes to BBQ. re:
the smoke absorbing vs. the smoke ring.
Good luck
BOB
who just noticed the date, and that I'm reading this a day late. Hope it
was good, but I know it was even if you panicked a time or three.