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Thread: Okay, all you bbq'ers

  1. #1
    Christine Dabney Guest

    Default Okay, all you bbq'ers

    Heya folks,

    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

  2. #2
    kilikini Guest

    Default Re: Okay, all you bbq'ers

    Christine Dabney wrote:
    > Heya folks,
    >
    > 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


    Yay! I can't wait to hear a final result. :~)

    kili



  3. #3
    Christine Dabney Guest

    Default Re: Okay, all you bbq'ers

    On Fri, 4 Jul 2008 09:21:30 -0400, "kilikini"
    <[email protected]> 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

  4. #4
    Michael \Dog3\ Guest

    Default Re: Okay, all you bbq'ers

    Christine Dabney <[email protected]>
    news:jf7s64l9fc4b5sa1nf2sg[email protected]: in rec.food.cooking

    > Heya folks,
    >
    > 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...


    Happy 4th Christine! It looks like it's going to pour down rain any
    second here. <shrug> So what else is new! I'm anxious to see the final
    product when your butt is done. I'm not real familiar with smoking but
    I'm looking to learn. From what I've read, peeking at the smoking meat
    is as big a sin as squishing a burger is for us regular grillers We're
    taught to 'never squish' even though it's hard to resist

    Post pics in ABF when it's done. I'm already starting to drool. The 2
    things I'm going to learn to do well this summer is smoke meat and bake
    (from scratch) artisan bread. Everything else will take a back seat.

    Michael <- went riding early, and got a little yard work done afterwards

    --
    Best license plate seen in a long time.

    ~ S CARGO ~

    To email - michael at lonergan dot us dot com

  5. #5
    Michael \Dog3\ Guest

    Default Re: Okay, all you bbq'ers

    "kilikini" <[email protected]> news:486e23c4$0$17680
    $[email protected]: in rec.food.cooking

    > Christine Dabney wrote:
    >> Heya folks,
    >>
    >> 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

    >
    > Yay! I can't wait to hear a final result. :~)


    Me either <smacking lips>. After talking to you on the phone I went 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

    --
    Best license plate seen in a long time.

    ~ S CARGO ~

    To email - michael at lonergan dot us dot com

  6. #6
    kilikini Guest

    Default Re: Okay, all you bbq'ers

    Christine Dabney wrote:
    > On Fri, 4 Jul 2008 09:21:30 -0400, "kilikini"
    > <[email protected]> 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


    Sounds like you're on the right track, Christine. Good job!

    kili



  7. #7
    kilikini Guest

    Default Re: Okay, all you bbq'ers

    Michael "Dog3" wrote:
    > "kilikini" <[email protected]> news:486e23c4$0$17680
    > $[email protected]: in rec.food.cooking
    >
    >> Christine Dabney wrote:
    >>> Heya folks,
    >>>
    >>> 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

    >>
    >> Yay! I can't wait to hear a final result. :~)

    >
    > Me either <smacking lips>. After talking to you on the phone I went
    > 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



  8. #8
    Christine Dabney Guest

    Default Re: Okay, all you bbq'ers

    On Fri, 4 Jul 2008 10:23:26 -0400, "kilikini"
    <[email protected]> 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

  9. #9
    Andy Guest

    Default Re: Okay, all you bbq'ers

    Christine Dabney said...

    > Heya folks,
    >
    > 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



    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!!!

  10. #10
    kilikini Guest

    Default Re: Okay, all you bbq'ers

    Christine Dabney wrote:
    > On Fri, 4 Jul 2008 10:23:26 -0400, "kilikini"
    > <[email protected]> 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


    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



  11. #11
    Christine Dabney Guest

    Default Re: Okay, all you bbq'ers

    On Fri, 4 Jul 2008 10:35:53 -0400, "kilikini"
    <[email protected]> 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...

  12. #12
    kilikini Guest

    Default Re: Okay, all you bbq'ers

    Christine Dabney wrote:
    > On Fri, 4 Jul 2008 10:35:53 -0400, "kilikini"
    > <[email protected]> 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...


    It's a learning curve. :~) You'll get better at it the more you use it.

    kili



  13. #13
    kilikini Guest

    Default Re: Okay, all you bbq'ers

    Christine Dabney wrote:
    > On Fri, 4 Jul 2008 10:35:53 -0400, "kilikini"
    > <[email protected]> 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...


    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



  14. #14
    Christine Dabney Guest

    Default Re: Okay, all you bbq'ers

    On Fri, 4 Jul 2008 14:08:20 -0400, "kilikini"
    <[email protected]> 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

  15. #15
    hahabogus Guest

    Default Re: Okay, all you bbq'ers

    "kilikini" <[email protected]> wrote in news:486e66fe$0$17665
    $[email protected]:

    > Christine Dabney wrote:
    >> On Fri, 4 Jul 2008 10:35:53 -0400, "kilikini"
    >> <[email protected]> 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...

    >
    > 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 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




  16. #16
    Christine Dabney Guest

    Default Re: Okay, all you bbq'ers

    On Fri, 04 Jul 2008 18:32:13 GMT, hahabogus <[email protected]> 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. 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.

  17. #17
    blake murphy Guest

    Default Re: Okay, all you bbq'ers

    On Fri, 04 Jul 2008 06:58:49 -0600, Christine Dabney
    <[email protected]> wrote:

    >Heya folks,
    >
    >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


    good luck, honey.

    your pal,
    blake
    ** Posted from http://www.teranews.com **

  18. #18
    BOB Guest

    Default Re: Okay, all you bbq'ers

    "Christine Dabney" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 04 Jul 2008 18:32:13 GMT, hahabogus <[email protected]> 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.



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