British BBQ Society Forums

Sorry Gents (and ladies??)

i'll be this has been covered but I cant seem to find it!!!

Im worried about cooking time and temperatures, im wondering what do you guys (gals?) reference / refer to for cooking times and temps? is there a hard and fast rule? or do you keep cooking and check every 20 mins to see if you have a decent internal temperature?

How do you do it?

Thanks

Paul

With low and slow, you cook to temperature, not time.

The ideal is that you would own a thermometer with a probe that can be left in your meat. This way you don't need to keep peeking and checking the meat.

If you can I'd get hold of a Maverick et-732, that should solve all your problems

Thanks guys, I've found a cooked temperature guide and I've an insertion probe, hopefully I will get it right

What will you be cooking? What i do now is use the temp as a guide if I'm cooking pork shoulders and when the meat probes like a hot knife through butter then its done.