Just to make sure i got it correct. You put the temp to 160 and the time for say 6hrs then the hold temp to say 240 and after six hours it will raise to 240 and hold this temp till i turn it off?
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Well,I don't know if it will hold the 240* for the life of the cooker,but that is the approach we use.
That way,we don't have to come back from the motel at 4:30AM,in the windy, wet,cold rain,listening to the stickburners cussing us for being warm,clean,dry,rested,happy and able to focus on the comp-while they are splitting wood,keeping the blanket on their cooker,blocking the wind,trying to get the temps up ,proving they are "real men".
That way,we don't have to come back from the motel at 4:30AM,in the windy, wet,cold rain,listening to the stickburners cussing us for being warm,clean,dry,rested,happy and able to focus on the comp-while they are splitting wood,keeping the blanket on their cooker,blocking the wind,trying to get the temps up ,proving they are "real men".
Thanks Tom,
Well thats the way i understood it so i went with it and woke this morning went out and it was holding right around 240. Briskets are setting at about 180 right now and bottom rack of butts about 188. Man this is going to be a good day. I cant wait to cut into the brisket and taste them im very curious as to the difference between cooking this way and my usual 225 straight through. I can tell know by probing them that the bark is crisper but this i expect will change when i ftc them. Ill report back with my finds/opinion
Well thats the way i understood it so i went with it and woke this morning went out and it was holding right around 240. Briskets are setting at about 180 right now and bottom rack of butts about 188. Man this is going to be a good day. I cant wait to cut into the brisket and taste them im very curious as to the difference between cooking this way and my usual 225 straight through. I can tell know by probing them that the bark is crisper but this i expect will change when i ftc them. Ill report back with my finds/opinion
yep,
But a person should always start with a good baseline that way he knows which way he is going,IMO.
Have some FUN today!!!
But a person should always start with a good baseline that way he knows which way he is going,IMO.
Have some FUN today!!!
Cal
Ive probably cooked near a hundreds briskets but always cooked them on 225 from start to finish and never had a complaint. This time i thought i would try lower for the first 6hr then up the 240 to finish it just to see if i can tell the difference. I have a good feeling either way it will be the best Q cooked in this town today. haha got to love cookshack!
Ive probably cooked near a hundreds briskets but always cooked them on 225 from start to finish and never had a complaint. This time i thought i would try lower for the first 6hr then up the 240 to finish it just to see if i can tell the difference. I have a good feeling either way it will be the best Q cooked in this town today. haha got to love cookshack!
Well,I cooked a lot of packers ,a lot of years,and used the standard old 225* as a baseline and was pleased with the product.
I don't think any of us are saying this makes a better eating product,but it is a tool to get us a couple things that might be useful in comps,as well as a little better rest.
Keeping in mind,your/our other packers may have drifted from 200*-250*,with some spikes above that.
We were all averaging about the same.
The IQ4 stays so tight on the setting,it probably does about the same.
Like all cookers,we have to learn to use each one.
At any rate,it doesn't seem to have hurt us on the comp trail,as many of us have been fortunate.
Without mentioning names,there are top cooks in the country,from your neck of the woods,that cook at 250* in them ,start to finish.
Let us hear.
I don't think any of us are saying this makes a better eating product,but it is a tool to get us a couple things that might be useful in comps,as well as a little better rest.
Keeping in mind,your/our other packers may have drifted from 200*-250*,with some spikes above that.
We were all averaging about the same.
The IQ4 stays so tight on the setting,it probably does about the same.
Like all cookers,we have to learn to use each one.
At any rate,it doesn't seem to have hurt us on the comp trail,as many of us have been fortunate.
Without mentioning names,there are top cooks in the country,from your neck of the woods,that cook at 250* in them ,start to finish.
Let us hear.
Hey guys, I have always used the hold feature to reduce the temps. Like when cooking a prime rib, I rest it for hours at 140. I have never used the FEC in a comp. I have used other cookers. Now, I just took a competition class & the FEC was used. The idea was low at first, then the hold feature was used to kick up the temps. As everyone says lower temps more smoke. With this method the product is great!I am looking forward to my first comp with this cooker & trying to sleep at hotel! What a treat that will be!
Now ,your major decision is,a hotel with the best free breakfast,after your comfortable shower.
Was that Scottie's new class?
Was that Scottie's new class?
Ok final verdict. Setting it to 160 for 6hrs then up to 240 till finish as apposed to 225 straight through definately made a difference. You can taste alot more smoke in this brisket as apposed to all the others.
Maybe we have just gotten used to the clean/less smoke of cooking at 225 but for the family we definately like it cooked at 225.
However i am glad to have done this cook as i can use it to tailor my cooks for the guest.
Being from Texas most of the people around here are used to the oversmoked stick burners.
However we loved the PB cooked that way.
Maybe we have just gotten used to the clean/less smoke of cooking at 225 but for the family we definately like it cooked at 225.
However i am glad to have done this cook as i can use it to tailor my cooks for the guest.
Being from Texas most of the people around here are used to the oversmoked stick burners.
However we loved the PB cooked that way.
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Thanks. I'm hungry. And I just got home from an all you can eat crab/shrimp feed.
Your comment about getting used to clean smoke ,rather than oversmoked-or even creosote,seems to be what we observe out there.
Ya they like to pour on the smoke. Then most of them hold them in steam cabinets/trays with a little bit of broth in the bottom. Sure makes the bark mushy. Ha maybe i should take them some brisket so they know what to shoot for. haha
Naw,let 'em keep wondering why the judges turn 'em down. 
quote:Originally posted by Tom:
Now ,your major decision is,a hotel with the best free breakfast,after your comfortable shower.
Was that Scottie's new class?
I don't know what you could be talking about... I would never cook like that...
Yeh,because that old pre cookshack FE you started with didn't work that way.
Seen some old FE's the other day and they had the old style doors that had the old fridge handles. No latches. Wow they were neat!
yeah thats it. When was that photo taken? Looks brand new. To bad they make those door handles anymore!
That's before CS started making them, when FE did most of them in KC himself.