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Upcoming Events / Father's Day 2017
« Last post by Mike (AZBarbeque) on May 22, 2017, 05:10:22 pm »
Hey all, Father's Day 2017 is almost upon us.

Sunday, June 18th, 2017

People always have a difficult time trying to figure out what to do with Dad on Father's Day, well, we have several great ideas.

Traditionally we have done a BBQ Crawl on this day to a few local BBQ Restaurants.

What interests everyone more?

A Traditional BBQ Crawl to 2 or 3 Local BBQ Restaurants?

A Small 1 or 2 meat Fun BBQ Comp (Very low entry fee, no prize money, just trophies)

A Club Get Together/Social at either someone's house, a Local BBQ Restaurant or a Local Venue?

Post up your thoughts & let's see what we can put together.  We typically like at least 30 people attending to make this worth the effort, so please only post up on what you would be able & willing to join us for.

Thanks, we look forward to seeing lots of you and enjoying a fun, great Father's Day.
Beef Recipes / Re: Brisket - Fat Cap Up or Down
« Last post by Mike (AZBarbeque) on May 10, 2017, 11:09:09 am »
That's one of the great things about BBQ, there isn't just one right way to do it.

The part that brings me the most satisfaction is when I try new things & recipes.  I love seeing how different things cook on different smokers.

When I had my Diamondplate, I mostly cooked Fat Cap down on meats as the heat came mostly from the bottom of the smoker.

Now with the FEC 100 I have, I cook the top 3 racks with the Fat Cap up and the bottom rack with the Fat Cap down.  I do this so that as the fat renders, it drips over all the meats throughout the smoker, but the ones on the bottom rack absorb the main heat & if anything gets too hot, it's the fat cap that takes it.

I've also totally adjusted my cooking temps on the FEC.  I used to cook at 225 - 250 religiously for all meats.  Now, for instance, I've started using the FEC's programs and I'm really digging the new profiles.  Pork now cooks at 180 for the first 6 hours, then kicks up to 225 for the rest of the cook.  This has to be some of the most tender & juicy pork I've ever cooked.  Brisket is not at 180 for 4 hours, then up to 250 for the rest of the cook.  It too has retained more of the moisture and is more tender.

But even with all of this, I'm always experimenting with new profiles, rubs, sauces, meats, sides, etc.  That's the fun of BBQing and what got me into it in the first place.

Great topic & post.  Keep them coming.
Beef Recipes / Re: Brisket - Fat Cap Up or Down
« Last post by wood River BBQ Team on May 10, 2017, 07:23:34 am »
Mike: Incidently, about 6 years I became interested in bbq after attending your event at Freedom RV and then watching the Pitmasters TV show.

I'm cooking on a Lang 36 Original Patio Model. If I had it to do it over again I'd have purchased a Peoria Custom Cooker.

As far as a fat cap up or down, and it applies to any cut of meat with fat, let me explain how I got there. I started with Char Grill smoker from Walmart, not knowing how difficult it would be to get good results with a cheapo smoker. The heat/smoke on that unit comes from the fire box straight to the chimney. I was cooking fat cap up but didn't know why and it worked. Then I made mods to the rig - added tunning  plates, closed all the leaks, added fire bricks and even changed the placement of the chimney. Fat cap up stopped working because I changed the horizontal direction of the heat flow. Now the heat was coming vertically. I contacted Malcolm Reed of and he explained the concept to me. I started getting good results with the cheapo Char Grill but decided to buy a better smoker.

I'm no smoking expert but I do understand how most rigs work (it's not rocket science) and believe any unit that produces vertical heat such as a WSM, UDS, Pit Barell Cooker (which I own) should cook fat cap down. Cheapo unmodified smokers should cook fat cap up.

Even with all that, a pitmaster should make his own choice (fat cap up or down) and do what works for him/her. I'm sure some folks on this forum will disagree with me and that's OK. 
Welcome, Please Introduce Yourself / Re: Old Timer Returns
« Last post by Gizzy's Smokin Crew on May 09, 2017, 08:32:26 pm »
Thank you Mike
As you can see the reset worked. Sorry for the lack of responses. I was not trying to be rude but, I didn't realize messenger was the thing now. I no longer work in the mattress business. That was part of my problem. I now work for a company called Applied Industrial Technologies. I sell industrial maintenance supplies to plants and factories. I look forward to reuniting with the old(??) members and getting to know the new.
Take care

P.S. Love the new site
Welcome, Please Introduce Yourself / Re: Old Timer Returns
« Last post by Mike (AZBarbeque) on May 09, 2017, 07:41:14 pm »
MATT,   WELCOME Back my friend.  We've missed you.

I've sent you a bunch of messages with no response, so I'm happy to see you back.

What are you doing for work these days?

Looking forward to seeing you on here more and out at more events.  

Welcome, Please Introduce Yourself / Old Timer Returns
« Last post by Gizzy's Smokin Crew on May 09, 2017, 06:49:51 pm »
Hello All
I would like to re-introduce myself. My name is Matt Meyer. I have been a member of AZ Barbeque for a lot of years, but not an active member. Due to work, financial and other reasons I backed away.
My Mistake!!!!!!!
I now have a new job and if you don't mind having me I would love to come back. I am starting to BBQ
(smoke) meats again. Maybe even participate in a comp
Thank you  for reading and I look forward to the site and the friendship soon
Beef Recipes / Re: Brisket - Fat Cap Up or Down
« Last post by Mike (AZBarbeque) on May 09, 2017, 04:49:42 pm »
Great info. What kind of smoker are you using for each of these methods??

Have you found that different smokers give you different results??
Attached are the latest results after 6 BBQ Comps here in AZ this year.

Top 5 Teams as of today are:

Pleasant Harbor BBQ Showdown / Re: Pleasant Harbor BBQ Showdown
« Last post by smitty250 on May 09, 2017, 09:55:16 am »
Thanks for keeping BBQ alive in AZ Mike! Pick an open date and we are in!
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