The Ten Commandments of Que

zilla · Posted: Mar 02 2006 Post subject:

Nope, Your right and nobody will argue with you about that. Unless of course you call it BBQ. This is more of a BBQ forum and grilling isn't much discussed. I actually grill 80% more than I BBQ cuz it's quicker for weekdays.
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Zilla

GIANT BBQ

mding38926 · Posted: Mar 02 2006 Post subject:

frayedend · Posted: Mar 02 2006 Post subject:

mding38926 · Posted: Mar 02 2006 Post subject:

bigabyte · Posted: Mar 03 2006 Post subject:

I think each commandment will need one or two exceptions. Like "Thou shalt not use mesquite, unless you like that of course".

I've made some bologna before, but the only time I thought it was really good was when I special ordered an uncooked tube of bologna (a 14 or so pounder). Picked it up right after they ground and stuffed it, took it home and put it in the smoker. Cooked about 3 to 4 hours using hickory until internal read 165. It was really good. I don't think the pre-cooked bologna takes on nearly as much smoky flavor, but not everyone can get their hands on an uncooked bologna.

I would rather smoke sausage more often than bologna though, my opinion.

Besides, nothing sounds naughtier than pulling pork and smoking bologna! Embarassed

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--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

frayedend · Posted: Mar 03 2006 Post subject:

So since I am planning on finally doing some real bbq, once I decide on a cooker I have some questions based on the commandments...

White smoke??? I assume this is from when the wood first gets going, or maybe from the newspaper that starts the coals? Is this correct?

What's wrong with mesquite, I kinda like the taste.

Thanks.

I think I'll leave bologna to the oscar meyer people.
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Jim

mding38926 · Posted: Mar 03 2006 Post subject:

I like the taste of mesquite too........in moderation for me, but i do like it. One of the issues with mesquite is that you have to be careful as mesquite is a strong flavor and you do not want to oversmoke your meat.
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Dinger

zilla · Posted: Mar 03 2006 Post subject:

After using Mesquite myself and watching others misuse it I can under stand the mixed results. If you use Mesquite you have to make sure that it doesn't smolder. If you are a "wood chip" user or a "wood soaker" or a "smolder in the metal box" kind of cooker than forget mesquite. However if you have split wood and keep the dampers and flu wide open so there is always fire in the firebox you might just become a Mesquite convert. If you are turned off by Mesquite than chances are you have had food improperly smoked over it. Mesquite may be the best smoke wood out there if you learn to smoke with it properly.
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Zilla

GIANT BBQ

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

White smoke is bad..blue smoke is good...white smoke is thicker and occurs when things are smoldering...blue smoke in very light and thin and comes from a nice hot clean burning fire....you want blue.

Tony · Posted: Mar 03 2006 Post subject:

dawgphan...
" Gas burners" utilize whatever means available to produce smoke.
Coffee cans,juice cans and such large containers when stuffed with large hardwood cuts and introduced to flame(in varying increments) will produce different colored smoke.
It's not Scientific....Use what 'Ya got..
If it's Hardwood---It's good...
If it's not...DON'T USE IT.

If it smells good and Your food tastes good and is NOT BITTER,Don't Worry...Be Happy! Very Happy

Best Regards,Tony

roxy · Posted: Mar 03 2006 Post subject:

Ya oughta see the smoke that comes off the pecan wood I have. If I add a fist size chunk to a charcoal fire and leave the firbox lid open till the pecan is burning real good, I get the thickest white smoke you can imagine billowing out of every crack and hole in the smoker. I have to chop the pecan into small pieces about the size of 2 fingers together and use it real sparingly to get blue smoke. The cherry wood I have I can put a split log on a charcoal fire and get blue smoke right away..??

Whats up with that.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

Tony · Posted: Mar 05 2006 Post subject:

Hi, Roxy!

Hey...Where did You get your Pecan from?

Was it from up around here?

The only thing stopping me from getting a pallet load is
is the $hipping costs.

Let us know.

Best Regards,Tony

roxy · Posted: Mar 05 2006 Post subject:

Tony:

My sister lives in Greensboro N.C. and she brought me a bag of chunks last thanksgiving. I think it was a 20 or 30 lb bag If I recall, she paid like 30 U.S for it.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

adolpho · Posted: Mar 05 2006 Post subject:

Alien BBQ · Posted: Mar 05 2006 Post subject:

When God talked to Moses from the burning bush that was not consumed by flame�it must have been mesquite. The problem with mesquite is that it takes a lot of heat to get it going and keep it lit. As with any wood, if you let is smolder, Mr. Cyanide shows up and ruins everything. For the most part, it is not the overpowering mesquite flavor, it is the fact that you let it smolder and snuck some cyanide in to flavor your meat. The difference between cherry and pecan is the same with mesquite. The amount of BTU�s it takes to light is different as well as the heat per pound they both produce.
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https://www.linkedin.com/in/michaeloberry

Doc1680 · Posted: Mar 05 2006 Post subject:

Thomas. You should have known this was going to happen. It's hard to get us to agree on one thing. Much less 10 things. Shocked

I do have the definitive #1 commandment though. It should start with this;

1) GRILLING IS NOT BBQing. Learn the difference before you continue further.
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Love the voodoo that Q do.

Doc