Saturday is BBQ day V2 - smokin meats and takin pics

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When it's indirect smoke/heat you don't really need to flip anything. If you're doing direct heat then flipping is almost mandatory
 
Actually I'm kinda lying I do flip the ribs once I wrap them, so that would be an exception I guess.
 
I don't flip anything when smoking it, even after wrapping. Propane or charcoal grill? Flip is mandatory.
 
The flat is generally thinner once it "points out", so you need to either wrap that part alone sooner, or mop more often. Or you can always make burnt ends with it!

That's a really good idea about wrapping the flat half sooner. Thanks man, I'll give that a go next time around.
 
So I've been doing pretty well with the green wood I had delivered... pisses me off that the guy lied to me about the condition of the wood, but with proper fire management I've been able to make it work. But I'm really having an impossible time keeping the temp above 175 degrees or so when it's windy. I've tried angling my smoker a few ways : first with the wind blowing directly into the firebox. This didn't work very well because the flow of air from the cold wind was snuffing out the fire, and that cold air was blowing directly through the firebox and into the cooking chamber, cooling it down. So I did the 180 degree rotation, and of course this created a low pressure zone outside the firebox, so I just wasn't able to get enough air into the firebox to keep the fire alive. So I tried a few 90 degree rotations from there, but nothing was working with the drafts.

So, outside of building an enclosure to block the wind, do you guys have any tips for this kind of thing? I'm still working on my Yoder Cheyenne which is a smaller-sized offset.

Edit: I always cook with the firebox door wide open. I tried varying this a bit to try and shield the wood from the wind, but it had no real effect. I
 
How about doing an insulation wrap?

That might help a bit, but the cold wind flies straight through the firebox directly into the cooking chamber. It's not really freezing cold outside where I'm at... it was about 45 degrees today. I might give it a go and see if it helps, thanks Mass.
 
it'll still help insulate the meat chamber though. Even if it's only putting off 175* of heat, that adds up in an enclosed space.

You can also keep your vent nearly shut.
 
it'll still help insulate the meat chamber though. Even if it's only putting off 175* of heat, that adds up in an enclosed space.

You can also keep your vent nearly shut.
Yeah, the vent is a problem when I'm using green wood. I got duped on that deal... I feel pretty stupid for just trusting this schmuck. With the green hickory the first 10 minutes in the fire the wood doesn't burn... it just steams and bubbles until most of the moisture escapes. So I need a pretty aggressive fire to keep the wood burning, and closing off the vents just kills the fire, even in high winds. Just seems unreal to me... frustrating as all hell.
 
It's not super expensive, just a PITA to stack. You could also use a firepit to start the fire, get the green out, and then transfer some over. Dunno how feasible that is, but ya never know.
 
It's not super expensive, just a PITA to stack. You could also use a firepit to start the fire, get the green out, and then transfer some over. Dunno how feasible that is, but ya never know.

The firepit is actually a really good idea... I feel as though I should have thought of that. You are correct, the wood isn't expensive, but I just don't have anywhere else to put it. With the termites out here in North Carolina I can't keep it anywhere near my house, and I really don't want to keep on buying log racks to store more and more wood. But I'm sure I could get my hands on a face chord and burn that down for a bit.

The firepit thing is definitely a good idea, thanks for your time buddy.
 
One of those saucer pits on racks would work, and you could use some heat gloves to just dump the whole thing in when ready. Think "Ov Glove" or similar - I have two thick leather gloves that go down mid-forearm for my grilling needs that may work for that. The fire won't be huge anyway.
 
One of those saucer pits on racks would work, and you could use some heat gloves to just dump the whole thing in when ready. Think "Ov Glove" or similar - I have two thick leather gloves that go down mid-forearm for my grilling needs that may work for that. The fire won't be huge anyway.

Thanks for the idea. I went ahead and started dehydrating the wood over some lit charcoal in my kamodo and it's working like a charm. The wind out here has still been a pain in the butt, but with the wood burning much better it's exponentially easier to handle.
 
Hey All, a while back I picked up BBQ champion cook Melissa Cookston's BBQ book, "Smoking in the Boys Room" and she has some awesome recipes in here. I'm a big fan of honey-mustard BBQ sauces and she has a really good recipe in her book for a mustard-bbq sauce which I thought I would post for any who are interested. Same as I did when I posted some of Myron's stuff, here's a link to her book on Amazon for anybody who is interested.

Smokin' in the Boys' Room: Southern Recipes from the Winningest Woman in Barbecue

Mustard BBQ Sauce
-2 cups yellow mustard
-1 cup cider vinegar
-1/2 cup packed dark brown sugar
-1/2 cup ketchup
-1/2 cup agavie syrup or honey
-1 teaspoon coarsely ground black pepper
-2 teaspoons kosher salt
-2 teaspoons granulated garlic
-1 teaspoon dried onion flakes
-1 teaspoon cayenne

-In a small saucepan over medium heat, stir the mustard and vinegar together. Add the brown sugar, ketchup, agave syrup, black pepper, salt, granulated garlic, dried onion flakes, and cayenne and whisk until mixed thoroughly. Continue to heat until the sugar is dissolved fully. Cook and store in an airtight container in the refrigerator for up to 2 weeks.

Enjoy!
 
Threw a couple giant Fred Flintstone steaks on the grill the other day
Forgot to take a pick after I sliced em but they came out perfect, slightly under medium just the way I like em

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