Things You Wish You Knew

[Astralogics]

I'm sure this has probably been discussed somewhere, though I can't seem to find a thread (apologies if it does exist).

Jeff's eCourse is mighty helpful and really sets you on the right path with a good foundation. But looking back on your own journey, what are somethings you wish you knew/did when you first started out?

For me, and it's such an obvious thing and I'm disappointed I didn't accept it earlier on (could be the stubbornness LOL), but BTUS are BTUs. The oven is your bestfriend on long cooks, especially if you like/need your sleep. If I had started using it early on, I would have saved myself many cranky mornings, and a lot of money on fuel.

 

[voyager 663rd]

Long smokes? I never wanted to even TRY brisket----till I discovered the high heat method.

Not a regular occurence as mine are usually 12-14 lb and even with 50 % shrinkage, with only 2 of us to eat it, high heat turns out as good a product as 14hr versions.

 

[DougE]

Jeff's eCourse is mighty helpful and really sets you on the right path with a good foundation. But looking back on your own journey, what are somethings you wish you knew/did when you first started out?

That cooking hot and fast results in the same end product as running the so often touted perfect smoke temp of 225°. All running at 225° does is increase the cook time, but hot and fast results in the same end product.

 

[Astralogics]

Long smokes? I never wanted to even TRY brisket----till I discovered the high heat method.

Not a regular occurence as mine are usually 12-14 lb and even with 50 % shrinkage, with only 2 of us to eat it, high heat turns out as good a product as 14hr versions.

That cooking hot and fast results in the same end product as running the so often touted perfect smoke temp of 225°. All running at 225° does is increase the cook time, but hot and fast results in the same end result.

Agreed! Hot and fast ribs are my go to ribs nowadays. I still do low and slow cooks, mostly because it gives me an excuse to hang around outside sippin' beers.

 

[voyager 663rd]

Forgot to mention--use butcher paper to "get over the hump"

 

[912smoker]

Wish I had purchased an instant read thermo and remote with alarms sooner.
Didn't cost me any meat but sure gives some comfort and peace of mind on long cooks!

Keith

 

[Astralogics]

Wish I had purchased an instant read thermo and remote with alarms sooner.
Didn't cost me any meat but sure gives some comfort and peace of mind on long cooks!

Keith

Remotes with alarms are so nice! They make for good gifts for beginners too.

 

[bigfurmn]

Wish I knew about THIS WEBSITE when I started. Granted I'd have more money in my pocket without it, yeah you know which ones of you I'm looking at . The hell and knowledge of this site helped me beyond words.

 

[Astralogics]

Wish I knew about THIS WEBSITE when I started. Granted I'd have more money in my pocket without it, yeah you know which ones of you I'm looking at . The hell and knowledge of this site helped me beyond words.

LOL, yeah, from my time lurking around here, there's a buncha instigators.. But the wealth of knowledge and the experiences gained are truly priceless.

 

[DougE]

Granted I'd have more money in my pocket without it, yeah you know which ones of you I'm looking at .

Surely not me ........

 

[bigfurmn]

Surely not me ........

Anyone who read that, looked up and started whistling, I'm looking at you.

 

[DougE]

In all likelihood, I expect I have been the enablee rather than the enabler most of the time lol.

 

[Chris_in_SoCal]

In all likelihood, I expect I have been the enablee rather than the enabler most of the time lol.

Haha! They should make a new badge for you.

 

[DougE]

Haha! They should make a new badge for you.
View attachment 712534

Dang, that is hilarious!!!

Nice work!

 

[JLeonard]

225 degrees is not the golden rule. Dont drive yourself crazy to achieve it. Most of what we cook/smoke can cook at most temps and turn out great. Learn your smoker and see where it likes to settle in at. The smoker in my avatar was built by seenred on here. I take about an hour get my coal bed built and see where it settles in at temp wise. A lot of time its dependent on environmental conditions. As long as its between 225 and 300 degrees I let it ride. And you will have temp fluctuations. Dont fight them. Go for the average.

 

[Astralogics]

225 degrees is not the golden rule. Dont drive yourself crazy to achieve it. Most of what we cook/smoke can cook at most temps and turn out great. Learn your smoker and see where it likes to settle in at. The smoker in my avatar was built by seenred on here. I take about an hour get my coal bed built and see where it settles in at temp wise. A lot of time its dependent on environmental conditions. As long as its between 225 and 300 degrees I let it ride. And you will have temp fluctuations. Dont fight them. Go for the average.

This is definitely a huge one. Obsessing over the temps and trying to compensate really mess you up big time.

 

[DougE]

225 degrees is not the golden rule. Dont drive yourself crazy to achieve it. Most of what we cook/smoke can cook at most temps and turn out great. Learn your smoker and see where it likes to settle in at. The smoker in my avatar was built by seenred on here. I take about an hour get my coal bed built and see where it settles in at temp wise. A lot of time its dependent on environmental conditions. As long as its between 225 and 300 degrees I let it ride. And you will have temp fluctuations. Dont fight them. Go for the average.

225° was once here and is still the golden rule in many places on the interwebs. It's wrong. There is nothing wrong with cooking at 225° if you have a lot of time to invest in beer drinking while you wait for the meat to get done, but you get the same results with cooking at higher temps.

The exceptions are with bacon and smoked sausages, which benefit from low temps.

 

[JLeonard]

The exceptions are with bacon and smoked sausages, which benefit from low temps.

yes sir very true!

Jim

 

[Smokin Okie]

I wish I'd known that Weber made a WSM in 1982.

Could've changed my whole life ............ not joking . Who knows, I might've found this love for smoking meats at the age of 30.

 

[bigfurmn]

The Enabler title is awesome.