British BBQ Society Forums

Even though the Pro Q is a good cooker, sometime the temp gage needs to be recalibrated. Cooking a piece of meat like shouldn’t have taken that long. There are three things that I would suggest
1, Take your temp gage off and place the tip in some boiling water and it should read 100c, if not recalibrate it.
2, Buy a Maverick ready check ET 73 or a 732. That will show the true temp in the cooker and your meat.
3, Have a look at forced air flow device like Pitmaster IQ, BBQ Guru and the Stoker. This will give you a constant correct temp in your cooker without missing about with the air vents.

Regards

Eddie

What kind of food probe are you using?

I have the wired version of this. In retrospect I should have got the wireless one It will show you the internal pit temperature and also the internal meat temperature.

http://www.amazon.co.uk/dp/B004VFF6KO/r ... KO11635616

Hi Nick. Welcome aboard.
I dont cook to time I cook to temperature. I use the ET73 for guidance and a Thermopen for accuracy.
But for approximate timings I tend to allow 1.5 hrs per lb. So 2.5Kg is about 5.5lb so about 8.5 hrs.
Derek.

the whole point with this style of cooking is there isnt a standard, outside conditions, temp of meat in the cooker, hot water in the pan not cold, clay saucer method, dodgy probe on the smoker thermometer so the temps wrong, wind, rain, ice, how many time the lid was lifted etc etc etc it is a long time, but without being there I would be guessing all day

I wonder if using vac packed meat will make a difference due to the water content.

derekmiller wrote:Hi Nick. Welcome aboard.
I dont cook to time I cook to temperature. I use the ET73 for guidance and a Thermopen for accuracy.
But for approximate timings I tend to allow 1.5 hrs per lb. So 2.5Kg is about 5.5lb so about 8.5 hrs.
Derek.

Yeah, I allowed around 10 hours with resting - something has gone awry. I will reiterate that it tasted marvellous though

Hi Nick & welcome. I am just up the road in the Lambourn Valley.

KamadoSimon wrote:Hi Nick & welcome. I am just up the road in the Lambourn Valley.

Ha, fancy that... I live in Hermitage; almost a stone's throw!

And I'm just down the road, in Thatcham. Welcome along.

biggus_richus wrote:And I'm just down the road, in Thatcham. Welcome along.

Blimey. We're practically neighbours