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Replies: 11
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Lot o points [163010]
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All-In [40344]
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Yeah
May 24, 2020, 6:56 AM
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I ruined that one.
Went to bed around 11:30 with but on at 225
Woke up at 6 and checked it. BGE at 500 and internal temp at 215.
Good thing this was a fun cook and not a need it for lunch thing.
It’s “resting” now, time will tell if it’s salvageable
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Lot o points [163010]
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Well, ####.
May 24, 2020, 7:03 AM
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sorry.
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All-In [40344]
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Thanks
May 24, 2020, 7:09 AM
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Mostly disappointing because now I have no idea if dry brining and injecting are new techniques to keep
Everything looked awesome
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All-In [40344]
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It’s edible
May 24, 2020, 7:16 AM
[ in reply to Well, ####. ] |
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Going to have to sauce it back to proper moisture.
Bark is pretty much worthless though
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Hall of Famer [24457]
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Ouch. It happens. The BGE is generally reliable, but I
May 24, 2020, 7:48 AM
[ in reply to Yeah ] |
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suppose you showed why it shouldn't be left. Took one for the team, and I thank you. Could happen to anybody
Semi related, I have had good luck upping the temp to 300 - 350, cutting the time in half while not drying it out too much. Get a little more bark, which I like. Lower and slower can be an end in itself to some, but it seems to me that a little faster doesn't hurt anything; maybe that's just personal taste on my part.
Anyway, I hope it can be made good. Maybe soaking in vinegar after pulling, then straining, would get it back. A guy did that with smoked bison: excellent.
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All-In [40344]
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There was a lot of experimenting going on
May 24, 2020, 8:11 AM
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Read that BGE can be used with bottom vent wide open and top vent is only controlling factor. Not buying that. Bottom vent was open more than usual, but not all the way.
Had hickory chunks in the charcoal and did not soak. Wondering if they caught fire and raised the temp.
First time using black bag FOGO charcoal for a low and slow.
There was some edible meat, but the bark was too burnt to be used.
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Lot o points [163010]
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Hall of Famer [24457]
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A certain amount of that is needed, and perhaps no two
May 24, 2020, 10:17 AM
[ in reply to There was a lot of experimenting going on ] |
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BGEs are exactly alike (all seal a bit differently when closed). My experience is that, yes, for a long period of untended burn at about 250 - a stable temp for a few hours - the bottom vent is usually no more that a quarter open. The big variables seem to be how much charcoal I have in there, and how long I let it burn before I begin bringing the temp down. I don't really try to standardize those; I just light it, and whenever it pegs I bring the temp down. Sometimes it stabilizes pretty quickly, sometimes I need to adjust up and down for 90 minutes or so before it settles in.
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Heisman Winner [135681]
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One big burnt end?
May 24, 2020, 8:45 AM
[ in reply to Yeah ] |
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Cube it up and lay the sauce to it
Chalk it up to experience
Do you have a wireless thermometer with an alarm?
FireBoard is coming out with V 2.0 that looks really nice.
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Heisman Winner [135681]
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All-TigerNet [12763]
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2 frans of mine have bought green mountain pellet
May 24, 2020, 10:43 AM
[ in reply to Yeah ] |
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Smokers. I’m convinced. Stupid simple. We took the portable version on a Jeep trip and smoked all day everyday while we were on the trails. Great control and app. Reverse sear steaks were the bomb too. Brisket? No problem. I’ll be getting the portable version one of these days and kicking the Akorn to the street.
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