PSA- Aaron Franklin Masterclass

eggheadminer

I just watched Aaron's class. What a mind full of knowledge, makes it look too easy. 

I didn't realize he was such a big fan of wrapping pork shoulder, ribs, etc. I am going to have to give it a shot! 

Foghorn

Welcome aboard @eggheadminer.  Enjoy the journey and have fun.

kl8ton

Foghorn said:

Welcome aboard @eggheadminer.  Enjoy the journey and have fun.

Way to cut @lousubcap 's legs out from under him! 

Foghorn

kl8ton said:

Foghorn said:

Welcome aboard @eggheadminer.  Enjoy the journey and have fun.

Way to cut @lousubcap 's legs out from under him! 

Oops.  Sorry.  I was trying to be the first mate to the cap’n.  Not undermine him.  

The Cen-Tex Smoker

eggheadminer said:

I just watched Aaron's class. What a mind full of knowledge, makes it look too easy. 

I didn't realize he was such a big fan of wrapping pork shoulder, ribs, etc. I am going to have to give it a shot! 

Welcome. Just realize that cooking in a huge offset like AF and cooking in an egg are totally different. Don’t wrap for the sake of wrapping. Wrap when your bark looks the way you want it and you don’t want it to get any darker. Only other reason to wrap during the cook is if you want to speed things up. I wrap +/-  50% of the time when cooking on a BGE. If it needs it, I wrap it. If not, I don’t. I always wrap briskets and butts after the cook to rest. Ribs: almost never wrap at any stage. 

Those big offsets move a ton of air through them. They are like a giant hair dryer aimed at the meat. It dries the surface out much faster than cooking on a Kamado. 

have fun out there. Post a few pics as you go. 

kl8ton

The Cen-Tex Smoker said:

eggheadminer said:

I just watched Aaron's class. What a mind full of knowledge, makes it look too easy. 

I didn't realize he was such a big fan of wrapping pork shoulder, ribs, etc. I am going to have to give it a shot! 

Welcome. Just realize that cooking in a huge offset like AF and cooking in an egg are totally different. Don’t wrap for the sake of wrapping. Wrap when your bark looks the way you want it and you don’t want it to get any darker. Only other reason to wrap during the cook is if you want to speed things up. I wrap +/-  50% of the time when cooking on a BGE. If it needs it, I wrap it. If not, I don’t. I always wrap briskets and butts after the cook to rest. Ribs: almost never wrap at any stage. 

Those big offsets move a ton of air through them. They are like a giant hair dryer aimed at the meat. It dries the surface out much faster than cooking on a Kamado. 

have fun out there. Post a few pics as you go. 

Nice explanation.  Another reason to not wrap during the cook is that it is work.  Sometimes messy work. Lazy cook=no wrap.  

Foghorn

My wife had a subscription.  We watched a few together.  The 20+ minute segment just on fire management fascinated me, but it was more than she could take.

YukonRon

I hardly ever wrap except for when taking off the BGE to keep warm for serving later. That is the one thing, I prefer the BGE over an offset for.