Glad you like this thread! Here is some advice that I can also give....Originally Posted by someaussieguy
COOK TIME and TEMP
Depending on what you are going to cook I say this...if it's Steaks cook 'em hot and fast... BUT watch them as some folks like steaks that are still trying to get away from the darn pit/grill. I had a friend that used to just warm the steaks over some good pecan smoke infused fire and when he handed that thing to me to try I went to my truck, got my 9mm...and shot the steak right off my paper plate...and once everyone saw that I wasn't going insane on them I walked over and cooked the damn thing myself. RAW MEAT is either for cooking more....or if it's SUSHI...fish bait! Cook your meats properly to ensure that your guests are treated to a safe meal....and to prevent lawsuits!!
I cook my meats slow and low. Briskets go all the way up to 200 degrees...pork I cook slow at the max 180-190 degrees and you can put a shoulder on at 180...go hunt some more wild hogs...and get back and the stuff will be just cruising along. I put a shoulder on with two pork loins with Pecan at 190 the night before I was going Hog hunting with my little brother and forgot them.....next day when I woke up late since it had been a long night of bleeding and cleaning feral hogs I remembered that I had some stuff on the smoker. Panic set in....but when I popped the lid the stuff looked choice! So the trick with pork or anything you want to have that good smoke ring on is to cook it hot enough to cook....but not hot enough to dry the crap out of it.
....I have the pit fired up right now as I have some "green" Pecan wood that needs to be dried out and I have been a couple of days without my neighbors seeing smoke coming out of the stack!
Some folks I have seen on TV say they like to use "green" wood to smoke...but I have found that if the wood is well dried...or "cured"...you don't have to worry about getting that bitter "creosote" taste that some folks end up getting when they either use too much smoke and not enough heat...or the wood is still wet. I let my wood sit outside at least five months in the weather to dry it out...and then still dry it in the smoker section of my pit to make sure that it is really dry! BEST TIP I can give today is to NEVER use charcoal briquets if you can help it as most are full of who knows what! If you are able try and get that old fashioned lump charcoal as it burns much hotter....lasts longer...and never has that funky taste that briquets can give your creations as most have some clay...wax...and other stuff that has no business being around a fire. IF you can't get anything else I would recommend taking the time to burn some hardwood well before you are going to be ready to cook and that way you have an all natural bed of coals to work with...and when you are finished cooking you can kill the fire with some water and re-use the charcoal you have another day!
....more to come!