Time Chart?

Hi Islander
The archives are located further on down of the main forum page. You 1st have this section with the open forum, then below that is the FEC forum topics, and directly below that is the archives on beef, pork, seafood and the like.

Then at the top of the page you will see a link for Smokin' Oakies Barbecue Guide page. It has invaluble info on ribs, butts, briskets, and brines. I think the turkey 101 is on there too.

SmokinIslander,

I just recieved my cookshack as well, and I went out and got a digital therm that was wireless to monitor the temp of the meat. Times seem to vary on different cooks, so this way you cant over or under cook. Hope this helps. I know I would have been lost with out mine this past weekend.

H3

Agreed! A digital thermometer would be a great investment. I suggest a Taylor. Others here use other brands. It's hard to go wrong when you hit the correct finishing temp.

Hope your future smokes are successful!

Keep asking questions or read read read. These people will not allow you to be a failure at smoking.

Hey Islander I am also new to smoking and have found the forms a great place to get the info I need I just did a turkey breast with smokinoakies brine it was great check out my play by play post but for turkey it could not be simpler for a basic turkey season with a rub or just salt and pepper , put some butter on the skin to make it brown ,put your therm in and set it to beep at 160 , put in
2 to 3 oz wood set smoker at 225 and 4 to 5 hour later you will have a great smoked bird

I agree that a table with desired internal temp, recommended amt of wood, estimated time per pound, etc for each different common cut of meat (brisket, pork butt, chicken, sausage, etc) would be a great help. As it is you have to either post a question or search the archives.

Here's the digital thermo w/ remote that I bought with my Cookshack...

http://www.thegadgetsource.com/011502013733.html

It's a great unit for a great price.

Well,one thought is that searching the archives can be entertaining and usually provides a lot of support info for the initial question.

The check of the archives often answers many future questions.

I'm amazed that I can spend a couple hrs there and be amazed at the info I had sort have forgotten.


As to a chart,I sorta build a mini version for friends and relatives.

Over the years,as I often get asked to cook while visiting,I've given polder style therms and instareads as visiting gifts.

It is for my own selfish interests and usually something they don't have.

Next time I'm visiting,hopefully they are still there.

Still,they start an endless stream of emails and phone calls for specifics about all that varies from my chart.

I guess thats what makes bbq fun.

The charts are a good idea as a starting point, but the times can vary depending on the piece of meat we use. But I agree, a good chart can get you headed in the right direction. And a good thermometer always helps!
Peggy

Okay, who has time to research the archives and post. You send it to me and I'll make a chart, then you give me feedback and we refine it.

I need.

• Cut of meat
  
• Weight of meat
  
• Type of wood
  
• Amount of wood
  
• Temp smoker at for
  
• Target temp of meat & Finishing temp
  
• Length of time
  
• Comments:
  

Did I miss anything for the list?

quote:

Originally posted by SmokinOkie:
[qb]

Did I miss anything for the list? [/qb]

How about "Internal temp target"

How about target temp/ finishing temp?

I added that.

russ, when are you going to have time to do all this.

j foley

Can we expect this to be done by the weekend?

I was going to jokingly suggest that Smokin' take this on in his spare time,3:10-3:20 AM on thursdays ,but need to get back in good graces.

Some of the reasons I like archives,are all the intangibles.

• Age of animal
  
• aging of meat cut
  
• breed
  
• prev frozen?
  
• solution pumped?
  
• grade of beef
  
• pork diet of
  
• start temp of meat
  
• volume in cooker
  
• chronic door opener?
  
• personal taste
  
• slicing,pulling,chopping?
  
• brined or not
  
• skin texture on poultry
  
• pull temp /holding time in foil/cooler
  
• amount of adult beverages
  

Will this be spread sheet or intersecting linear graphs.

Color would be nice,in your spare time.

Geez Tom, what a list...but you're right, a lot of the questions that will be asked.

ME do the work? HAHA.

Oh no, YOU guys in the forum will have to help doing the searches and looking for all the details.

quote:

You send it to me and I'll make a chart

I'm just combining them into something.

Actually Tom it was 3:10 to 3:15...I have something to do between 3:15 and 3:20