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Original Q, Issue #047- vinegar, marinade, blog
November 01, 2011

Get Another Drink and Try Again

In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.

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Table of Contents

Recent Website Additions and Updates

*Vinegar Based Barbecue Sauce
*Marinade recipes........what you should know
*Never Serve Dry Meat Again

Editors Qs
*Hipshot answers reader's questions

BBQ questions only please. I don't know everything.

Recent Website Additions

Vinegar Based Barbecue Sauce

Have you ever had pulled pork and wondered how in the world they ever got it to taste that good? The final balance of flavors probably came from a vinegar based barbecue sauce (like this one).

Vinegar Based Barbecue Sauce

Marinade recipes........what you should know.

A good overview of what marinade recipes are, how they are used, what they do, and what is in them. All excellent information to help you be better prepared to create your own masterpiece.

Marinade recipes........what you should know

Never Serve Dry Meat Again

Here is the ideal way of keeping that brisket or butt from drying out during the long slow smoke. A mop. That's right... Read up on it again and refresh your memory.

Never Serve Dry Meat Again

Editor's Qs

How do I keep a constant temperature of 225 degrees when smoking for several hours?

Keep the lid closed as much as possible (see Cold Weather BBQing for more information). Regardless of the type of smoker you have, raising the lid will cause you to lose heat. Although it must be done, avoid the temptation of peeking too often.

Offset smokers work very well, because you are able to add wood or charcoal without disturbing the lid covering the meat. The old barrel type (like I use a lot) requires you to open it up to add fuel. To make things worse, the grate must be moved too. My best advise is to hurry.

Have a plan, and then don't waste time getting it done. Sometimes an extra person can help, too. Usually you must open the lid, move the meat, raise the grill, add the wood or charcoal, replace the grill, replace the meat, and close the lid. It's a real pain in the grill.

Be sure to also use a thermometer to monitor the internal heat of the smoker. Most grills come with one built in now days.

Don't complicate things by trying to adjust both the air intake vent and the exhaust vent. Only concern yourself with the intake. Open the exhaust vent all the way and leave it alone.

Once the fire is going, adjust the intake to allow more air flow, if you need a hotter fire. Cut down the air flow by closing the vent slightly to decrease the heat.

It takes some practice to maintain a steady temperature while smoking. It will still never be as constant as using an electric oven... but then, you give up that luxury when you prefer to smoke. I guess that's why it's part of the ART of smoking. Not everyone can do it.

This answer also is also available in FAQ of the website at Keep the Lid on Temperature

all the best

The Challenge Continues.

I don't want to give you the idea that I can't be stumped, but... let's see what happens.

BBQ questions only please. I don't know everything.

All the Best

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