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Old 06-28-2008, 01:29 PM   #31
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I can now, thanks to all the help I secured on this forum, now regulate the heat in my new bbq for smoking between 225 and 250.

Using these temperatures what is the approximate time for cooking other meats?

This is starting to get more addictive than working on my race car.

Those ribs last night were a hit.
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Old 06-28-2008, 03:01 PM   #32
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Quote:
Originally Posted by Randal
Using these temperatures what is the approximate time for cooking other meats?

Randal...Cooking times can vary...Each piece of meat can be a little different, Outside weather conditons can effect times,...is it hot or cold, cloudy or rainy, windy or still, as well as how good of a job you do maintaining fire control, the type of cooker, etc. etc.

Some ballpark times...

Boston Butts....10-12 hours + or - an hour or so
Beef briskets....12-14 hours + or - an hour or so
Whole Chicken..2 to 4 hours + or - a 1/2 hour here or there
Pork Spare Ribs..........4 to 6 hours + or - an hour or so

Since cooking by the clock is such a crap shoot to determine when meat is ready, the best solution is a instant read thermometer. Thermapen makes a nice one. A little pricey, but worth every penny. A thermometer takes all the guess work out of it...Here are some temperature ranges to look for when cooking various meats

Boston Butts....185* - 200*
Beef briskets....185* - 190*
Whole Birds......180* in the thigh
Chicken Parts...160* in the breast....180* in the thigh
Pork Spare Ribs.........180* to 200*

With a lot of experience...look and feel will help you as well.

Bottom line...Use a thermometer...not your watch, and Have Fun!!
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Old 06-28-2008, 03:20 PM   #33
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Thanks Uncle Bob, that is exactly the information I wanted.

Now to find where I can get that thermometer; probably on the web.
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Old 06-28-2008, 03:27 PM   #34
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ThermoWorks – Super-Fast Thermapen $89 each all colors. Instant Read Thermometer

Shop around...you may can beat this price...Also there are less expensive ones on the market that will work well...IMO the Thermapen can't be beat!!
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Old 07-07-2008, 02:00 PM   #35
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Cool Thanks !

Thanks Uncle Bob. I didn't ask or think of it. But you answered a question I should have asked already. I've cut & pasted your 'chart' into a word doc. Saved it at home & office for next time's use.
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Old 07-07-2008, 03:26 PM   #36
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Ribs again

After the huge success cooking baby back ribs (a little over 2 hours at 225 degrees) I thought I'd take on normal ribs, the ones with more fat. My thinking is that the more fat the more flavor.

Anyway I just doubled the cooking time (4 hours) and gave it a go.

Unfortunately the ribs were totally overdone.

Looks like it is now a trip to the store to get one of Uncle Bob's recommended thermometers and check the internal temperature, to be sure when the internal temperature gets there that I stop cooking.

I don't know why, but I thought additional cooking would make the meat more tender, but this was not the case.
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Old 09-15-2008, 02:32 PM   #37
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Lightbulb Grill Mods....

Got one just like yours Jeekinz, I've done a couple of mods on it & it works real fine... I see you even store you warming rack in the same place I got mine......
If anyone would like the mod list PM me & I'll email it to ya...... Or maybe I can figure out how to upload a PDF file on here.... Well, seams the PDF is to large to uplaod to here..... So drop me a PM or just email me if ya want......


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Quote:
Originally Posted by Jeekinz View Post
What grill is it?

I use a Chargriller with SFB. I only use wood logs in it. I found one or two pieces of cut down fireplace wood lasts nearly two hours ant 225-240ish. You really need to play around with whatever fuel your using and the air vents.

I can only get very high temps putting fuel in the main smoke chamber.

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