Time and Temp

Big Jim

I am sure this subject has been brought a zillion times, but I am new to the BGE. I would like some help in determining cooking times and temp. Ie: To smoke this type of meat at 225 and with the wt at 12 pounds it should take about x hours. Is there a book or article that has this information? All of the receipe that are listed do not list approx times only cook until done. I know this knowledge will come with time but alot of good cuts of meat and hungry people are not willing to wait for my learning curve.
Thanks

GoodEgg

big jim,[p]Unfortunately, it's usually not as easy as a simple formula. Just as in oven cooking, the shape of the meat, whether it's boned or boneless, room temp or chilled and a host of other factors will have something to do with cooking times.[p]It's possible to say that a three-to-four pound chicken will cook to a breast temp of 160 in about 15 minutes per pound at 350 -- sometimes. But you'll see folks here who've cooked 12-pound briskets in nine hours, and others who've needed 14 or more, and cooked them at the same temperature.[p]When I'm cooking something big, my three best friends are an early start, a Polder meat thermometer that lets me constantly see the internal temperature, and a picnic cooler with foil and a big towel to keep things warm if the Main Guest is done early.[p]Adding to the experience is the fact that Egg temps are remarkably stable for an outdoor cooker, but do sometimes vary. That'll have an impact, too.[p]Everyone's different, of course, but I've found that the inexact nature of Egging is one of it's most alluring pleasures.[p]Happy adventures to you![p]

WessB

big jim,
Look in the cooks section of my website and you can download a copy of Bill Wise`s BGE cookbook, it is definately the most informative piece of info you can have, combined with this forum you cant lose...you may also pick up a few tips from my site..HTH[p]Wess
[ul][li]WessB`s[/ul]