BBQ Talk #15 - Why I Don't Give Specific Cooking Temps

[@TheDawgfathasBBQ]

Great topic brother! I get this question a LOT of what temp people should cook at. I've always explained that in my videos I am always speaking for what works best for ME on MY cooker. I get that there are so many people new to BBQ cooking but at the end of the day, you have to embrace your failures to learn what works best for YOU. I think so many people are looking for that magic piece of advice that will circumvent good old trial and error. No two cooks are the same so you HAVE to learn to cook by senses of smell, sight, taste and touch. Again great info my man...

[@knoxavebbq]

Thanks brother. Just trying to give my two cents. Haha.

[@mannvsfood]

yer 100% right about looking for that nugget of advice that will help get around doing trial and error work on your own. I've been guilty of this myself. When you dont cook that often, a lot of people really dont want to waste money on meat to just do T and E with. Thats why I dont really mess with brisket yet. Its expensive and takes time to dial in which I cant afford to do right now.

[@kipkadlec1429]

I’m glad I met you at Windy City! I just started watching your videos since then and you share alot of fantastic knowledge.

[@knoxavebbq]

Good meeting you too. I’m just here to help everyone out.

[@georgevu200]

Joe, thx again for another great video. Can you do a video on ur take/experience in reverse flow? And why they are not prominent in Texas BBQ restaurants

[@knoxavebbq]

I haven’t cooked on many reverse flows. So I’m not sure if I’d be the best person to talk about it.

[@johnshultz9557]

Thanks for doing the temp video, I'm a beginner and I'm going to get a old country pecos when $ is right. The 1 thing I really like about it is the stack comes in at grate level so the smoke comes across the top of the meat instead of going up and out like some offsets do. I have watched you, Jeremy & Bradley Robinson of chuds until I'm blue in the face lol. I have been really excited about getting my offset for awhile now. Once again thank you!

[@knoxavebbq]

Glad I could help. Hope you don’t mind putting your comment out there. Haha. A lot of ppl have been asking me the same thing recently.

[@johnshultz9557]

Actually it was kinda cool hearing my name on KZbin lol

[@brisketwizard8004]

Great video/information. I totally agree with you. With over fifty years of grilling/smoking experience, I have burned out more pits, of all types, than most people have had. I have turned out some outstanding BBQ on the cheapest pits. Every pit has had a learning curve and I have ruined a bunch of meat. But once dialed in, each pit produced good results. I now have a Moberg 250 and it too had a learning curve. They ALL performed best at different temps. Thanks for all the videos you produce. Keep them coming!

[@knoxavebbq]

Got a lot of experience. That’s great.

[@sanitymaintenance1585]

We have a Char-Griller offset smoker and it was what we could afford . $$$$ for us but true junk to learn on . We done some mods to the fire box ,how the air flow inside and the stack . It's junk but it's my smoker and I love it .. If some one destroys it ??? I'm going to get the same thing and do it all over again !!! I know my smoker and that is all I really need to know . Thanks too you !! Cheers from Murrell's Inlet SC !!

[@knoxavebbq]

I started on a brinkmann and cooked on it for a good 7-8 years. Haha. I learned everything the hard way which is why I think I’ve been able to learn faster once I started cooking on real smokers. Lol

[@ricksandoval9518]

New to smoking here as I just started this year with a Weber kettle, have upgraded to home made custom 3/8" thick 20x38 CC with 3/8" thick 16x18 FB and now a 150gal propane tank turned pit that I'm using indirect while I get material to make a firebox. My situation so far: Kettle - Set it and forget it, easy no fuss cooking Custom 20" - Still has a learning curve 150gal - By far my favorite but only using half the pit as I'm doing indirect I'm still learning fire management, my thinking while smoking 1) hit the temperature you know or are comfortable cooking with 2) I go by how the protein/meat is looking rather than having temperature probes all over. It's not wrong to have them, I just check temps before wrapping and as they approach tenderness with an instant read thermometer. Probe meters I usually use for cooking grate temps 3) Lastly, there's no wrong way to cook, do what you think is best, learn from mistakes and enjoy the fruits of your labor. And great video, always good to gather as much info as you can and apply them

[@knoxavebbq]

Yup. Good stuff man.

[@mymountainlife69]

Great video with a truthful answer.

[@knoxavebbq]

Hey man, I’m trying to speak and truthful as possible. And if I’m wrong it’s because I made my best, honest guess. Lol. Thanks for watching.

[@mymountainlife69]

@@knoxavebbq I also cook BBQ for a living. We get the same 3-4 questions when people come in the smokehouse. The fact is there isn’t any real secrets anymore. Anyone can watch 5 hours of KZbin videos and see there are many common threads. From my experience the BBQ joints that do really well are those that put out a consistent product. I do believe the cook’s diligence in fire management and their ability to feel and determine a piece of meat’s current ‘done-ness’ makes the difference between good and great BBQ. The whole ‘ it’s the Indian and not the arrow’ that makes a successful hunt. Keep of the great videos and good luck in your new BBQ venture. I’ll be sure to stop by and try your restaurant out the next time I’m up that way.

[@knoxavebbq]

I don’t got a restaurant, but please let me know.

[@oronajesse2008]

When I first started I had a smoker that would always give me drama so I actually named it "Karen". I've moved on to a better quality smoker that holds temps very well but the true success of my cooks is like you mentioned on knowing where the hot spots, cool spots, and just right spots are.

[@knoxavebbq]

It’s the little things.

[@timmcguckin3202]

your completly correct know your pit the temp. gage is at that point only

[@cameronclarke9155]

I appreciate your videos man, thank you

[@knoxavebbq]

Thanks for watching!

[@daveq646]

Never knew a fire could be too clean, that’s really interesting. Could you explain that one more?

[@knoxavebbq]

I just like having a smokier fire. I like the flavor of my food better when it’s not super clean.

[@daveq646]

@@knoxavebbq That's really good knowledge, i've never considered too clean as a disadvantage but it makes a lot of sense. Everybody says burn a clean fire but never talks about what happens if it's too clean.

[@do7229]

@@knoxavebbq do you think insulated or semi insulated fireboxes would cause a fire to be too clean?

[@knoxavebbq]

@@do7229 i don't think so. it just depends on how you manage your fire.

[@Garylhairston]

Can you explain the use of tuning plates their purpose. I been following you for about a week. Like what you are saying.

[@knoxavebbq]

Yes. I will do one soon. Other ppl have asked me the same thing. Haha

[@AntsBBQCookout]

I wondered what your backyard smoker was, I thought it was a horizon marshal. I've been looking into offsets because I'm in the market for one, and wanted to know if the high placement of the stack on the yoder has been an issue for you in the way the smoke flows over the meat. Does it not make much of a difference, or have you moded the inside of the stack with like a dryer vent to lower the stack to the grate level? LOL loved the bro science bodybuilding reference you made lol it really do be like that

[@knoxavebbq]

Yea. The placement of the stack on the Yoder stinks, but since it’s not very big smoker it doesn’t need that much to draw.

[@AntsBBQCookout]

@@knoxavebbq ah ok, good to know and to keep in mind while I'm shopping around! I'm in a weird spot because I don't want to spend too much on an offset (because I don't know what I'll like or dislike since I have no experience) but at the same time I don't want a completely junk cooker. But like your video is saying if the pit is at least decent, if you master how it cooks, it'll make great BBQ. Been looking for a used OK joe longhorn reverse flow, but if I can't find a good deal soon, I might just buy a Old Country Brazos from Academy.

[@buddysharp1063]

How do you determine if you are cooking at the right temp? What are some of the things to look for?

[@knoxavebbq]

I would check out my brisket cook and rib cook video. I talk about different things I that I look for in those cooks. I think it’ll give you an understanding of certain things that I think about and look for in general.

[@AquaBlueKC]

Best backyard smoker under 2k in your opinion?

[@knoxavebbq]

To be honest, I haven’t cooked on many backyard pits. I just have the one I’ve cooked on for years, but there are a lot of fabricators who are making some great backyard pits.

[@oldhatwombat]

I smoked a brisket and had a solid smoke ring but it lacked that smokey flavor... what gives?

[@knoxavebbq]

Oddly, having a more pronounced smoke ring doesn’t make your food smokier. What kind of smoker were you cooking on and what kind of coal/wood were you using?

[@oldhatwombat]

@@knoxavebbq I smoke on a Oklahoma joe, ik they aren't that great but I'm a broke college student atm lol and I use oak wood. I'll be cooking again this weekend and I'll be using a mix of oak and pecan. Thank you for sharing your knowledge, it's greatly appreciated keep up the amazing work.

[@jclutch18]

100% agree, we have talked on IG, (smokin_gs_craftbbq) always appreciate you getting back to me. I have had to learn that you have learn your pit with temps because every pit cooks different, light 💡 bulb went off with talking to you, that 275 on one pit is different then 275 on another. Perfect example, I would cook my briskets at 275-300 increasing over time. My point would come out way over done and my flat still tight. After talking with you and few others. I lowered by temps to 250 and finish briskets at 265 my point and flat are much better. Got caught up with hearing certain Pitmasters cook at certain temps and so I should do that same. Yea don’t work that lol I got learn my Pit!!!!! Thanks for the videos and info!🔥

[@knoxavebbq]

Glad to hear. You staying just that alone means you’ve learned a lot.

[@jclutch18]

@@knoxavebbq yes sir always learning!!!! Thanks

[@BackyardWarrior]

💯💯💯💯.

[@Awhite0911]

#BEARDOWN BABY!!!!!

[@knoxavebbq]

😔👍

[@Awhite0911]

@@knoxavebbq atleast we finally getting a new coach

[@knoxavebbq]

@@Awhite0911 let's see who we get. haha. but im looking forward to some change.

[@bobbicatton]

For myself, I think it comes down to practice, practice practice. I am resisting the temptation to buy another grill until I have great confidence using my PK grill.

[@knoxavebbq]

I’m the same. Haha.