Author Topic: All Newbies ask these Questions  (Read 3062 times)


  • Guest
All Newbies ask these Questions
« on: April 14, 2006, 04:41:36 PM »
1.How many pounds of meat am i cooking?

2.What should the inside box temp read?

3.About how long whould this meat take to finish?

4.What should the internal temp of the meat be.

These are some of the questions to ask to get better first time results with your food .And trust me there are a good number of great guys here too help out in any way they can.I was once and still am a rookie here but these guys here will get ya with the program of great smokin food quick.Thanks guys  ;).

Offline IKnowWood

  • Sr. Member
  • ****
  • Posts: 755
Re: All Newbies ask these Questions
« Reply #1 on: April 14, 2006, 06:38:40 PM »
Rate, I would change these a bit.  As follows.  These are the base requirements where you can get some answers to make the results better.  The numbers are matching your theme.

1) I want to cook X pounds of meat, what does than affect things?  How about multiple types?

2) How hot do i need to bring the cabinet to, should I preheat, and for how long?

3) How long should it take, assuming not opening to peek?

4) How do I know when its done?  Is there a meat temerature or feel I am looking for?

Same questions in a sense what what you have but more what' on the mind.  And more direct as to what will help get a better response.  There are so many other details that can help, but with experience the processes come out. 

But great attempt to put out there questions for the newbies.  Hey were all still newbies.  i am.
Coming to you from the DelMarVa (US East Coast that is)

Look up Our Time Tested And Proven recipes


  • Guest
Re: All Newbies ask these Questions
« Reply #2 on: April 15, 2006, 06:42:06 AM »
Yea i see your point i just figure i would throw something out there that made a little sence.And knowing someone would refine it.I as a newbie just see alot of this kind of talking .Well i did the ribs at 210 for 4 hours they were great.Well whats missing the poundage and so forth.Just thought this also might get some of the older guys to explain there project a little more in depth.Not that there not doing an awesome job already just thought i would point this out. ;)