Ken, great idea for a forum.
I've got a suggestion for some of our more experienced smokers to post that can help guys like me in a pinch - Basic smoking timetables. There has been so many times that Im trying to plan how long I need to allow for smoking. and the food wasnt done in time or WAY too early. It would be a GREAT sticky.
I know that it isnt an exact science and cooking + stall times vary, butt knowing you need to allow X number of hours/lb for a brisket, or a Pork butt, and Y number of hours for tri tips, Chuckies, CSR,s, Chicken whole & parts, even unusual cuts would be Incredibly helpful, especially to the new members here. It would be a great "go to" reference for a lot of us. Other than the 3-2-1 method for ribs, Im usually struggling with how soon to start smoking w/o having it done 2-3 hours before or after the crew arrives.
I've got a suggestion for some of our more experienced smokers to post that can help guys like me in a pinch - Basic smoking timetables. There has been so many times that Im trying to plan how long I need to allow for smoking. and the food wasnt done in time or WAY too early. It would be a GREAT sticky.
I know that it isnt an exact science and cooking + stall times vary, butt knowing you need to allow X number of hours/lb for a brisket, or a Pork butt, and Y number of hours for tri tips, Chuckies, CSR,s, Chicken whole & parts, even unusual cuts would be Incredibly helpful, especially to the new members here. It would be a great "go to" reference for a lot of us. Other than the 3-2-1 method for ribs, Im usually struggling with how soon to start smoking w/o having it done 2-3 hours before or after the crew arrives.
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