Recipe book

Okay, my opinion...

I think most people here, me included, feel that if you cook to the times in the Cookbook, it won't be done.

Why? Probably a long discussion. Lots of them are based on 180 and some older recipes, and the consistent comment of forum people is that when they cooked to the recipe time, they weren't satisfied.

Go with the times as we've discussed in the forum.

For recipes in the book, make sure you check out the recipe section of the CS website also.

Smokin'

One other question. All the recipes call for "serving" the meat with sauce. Do you ever put sauce on the meat while it's in the smoker, or is it always smoke the meat and add sauce later?

Tim

Mornin',westside.

This will probably get you several multi-part answers ,and much of it will be similar to your BGE.

The" serving sauces" they mention are often sweet and can go from carmelized to burn with enough heat and time.

There are some products that might benefit from a finishing sauce or glaze,either for appearance or texture and can be added at the end with care.

Some cooks will comment that unless you ruined the meat,it shouldn't need sauce to hide it anyway.

There are mops and bastes,that usually don't taste good,and are meant for use during the cooking.

That's another discussion.

Many of us like sauces and provide a variety at the table for those that desire them.

Hope this helps some.

Westside, congrats. I also cook with a BGE and recently purchased a 55. I have only cooked on it once, but will tell you I could not have been happier. The final product was better than off my BGE....I smoked several chicken breasts.

Good Luck.

George,

Read about your success, congratulations. My first cook was simply jerky and it was disappointing, not because of the CS, just my lack of experience with it. That may be a good thing..keeps me from having smoker envy.

Expanding our horizons this weekend, so I'll give it a real test.

Tim

I have pulled my ribs out and bast them with sauce and put them back in for about 30 minutes and they were good.