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Post by magicm on Jun 30, 2012 14:47:17 GMT -5
The instructions mention that when you put your food on the grill, it will take about 60 to 90 mins for the kettle to come back up to cooking temp. I know typically you cook based on the temp of the food, however, when you're following a recipe that references cooking times, do you start the clock when you put the food on or when the grill temp is back up to temp after you've put the food on?
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Post by ecripps on Jun 30, 2012 22:41:30 GMT -5
I never go by cooking times, I just use them as a reference. The other things I do is put my meat out a few hours ahead of time so it can come up to room temperature, Don't add water until the meat goes on the grill, and I keep the upper and lower vents fully open until the dome temp is at 240-250.
Ed
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Post by magicm on Jul 1, 2012 15:06:58 GMT -5
So Ed, are you fully opening the upper vents during the pre-hest phase when the kettle is coming up to temp, or only after you put the meat on until the dome temp hits 240-250? or both?
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Post by ecripps on Jul 3, 2012 20:31:06 GMT -5
I'm fully open top and bottom until the meat is on and the dome is at 240-250.
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paulw
Junior Member
Posts: 13 
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Post by paulw on Aug 27, 2012 21:01:30 GMT -5
I would be surprised to see a BBQ recipe that calls for a specific time. Cookbooks do that all the time for baking in an oven. But BBQ (smoking meat outside) is inherently low and slow, pretty much by definition. Combining that with the fact that a bringing a Boston butt, for example, to the correct temperature can vary by hours from cook to cook, depending on the meat and other factors, I'd use time estimates of how long it supposedly should take to BBQ, as only very approximate, and either cook to temperature, or if you don't have a thermometer then cook to the long side of a time guideline.
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Post by ksu1971 on Aug 30, 2012 21:18:36 GMT -5
I would agree with paulw on the times in cookbooks or methods 3-2-1 spares are starting points only and not set in stone. I would however disagree a little bit about cooking to specific temps. There again they are just starting points. I personally feel the best way to tell when meat is done is probing it. You want a feeling of very little or no resistance. It should feel like hot butter. Meathead suggest a bend test to check ribs for doneness.
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