Originally Posted by pacanis
Thanks, that's exactly what I thought. I knew there must be a time frame or how could you ever have these competitions if no one knew when the food was going to be ready. I just need to get some consistent fuel and get a handle on my fire control.
I picked a fine time to learn how to Q.... what with the weather changing on a daily basis (lol).
You learn how to handle each different situation as it arises.
Weather is a big factor, just a front moving into the area can slow a cook down. You learn to use tools available to you like adding heat to the pit and foil. Protecting the pit from the elements with wind breaks, getting the pit out of the rain, use of packing blankets are just some of the things you can do.
When you are cooking on a grill the meats you are working with do not have the connective tissue that we normally cook in the smoker. Connective tissue needs time at low pit temps or time in foil to speed up the process.
A smaller butt or brisket still requires time to break down the connective tissue and because you have scalled down the total mass the chance of great results are reduced unless you use techniques that are not traditional to BBQ.