Mike Rochman's Ideas about De-mystifying "Q" (about 4 responses down on the post)
One thing all you newbies and lurkers need to know. What to make good Q? Just ask, this forum gang is awesome and WILL help out.
Anyone have any other "myths"?
quote:
- To address your statement: There is no mystique in Q...only those who won't share what they know and make you feel that without knowing ~THE~ "secrets", you can't produce good Q. Most of us who have been Qing for some time, and have selected a CS, understand the above and scoff at the myths that are shoved at newbies. For example:
- "You can't do it without burning straight wood because you can taste the charcoal and/or the gas".
- "If you alow your pit temp to vary more than a very few degrees, your Q is going to be inferior".
- "If you get spikes in your pit temp, your food will dry out".
- "Without a _______ (fill in the blank: marinade, rub, paste, mop, etc.) your Q will be unflavorful".
- "You need to coat your ribs with mustard or olive oil and mop them or they'll dry out"
- "If you don't rub your meat (at least) many hours before smoking, the rub (mop, paste, marinade) won't permeate the meat".
- "Never cook above 250".
- "Never cook below 250 because the meat will turn out tough".
- "When you have the experience I (we) have, you'll then make Q as well as I (we) do".
What the CS does for you is remove the myths. Qers say not to cook below 225-250 simply because it's difficult to maintain. You try holding a pit at 180 without making your own coals as you go. That is a lot of work!
