Vent: My first competition in Memphis taught me to trust my fire, not just my watch

I was at the Smoke on the Water contest last spring, totally stressed about my ribs. I had my whole cook timed out to the minute, staring at my thermometer like it was a bomb. This old guy from a team next to me, his name was Carl, saw me freaking out. He just said, 'Kid, you're cooking meat, not clocks. Let it talk to you.' He walked me over to his pit, had me put my hand near the grate to feel the heat, and showed me how the bark on his brisket looked, not just what temp it was. I went back, ignored my timer for a bit, and just watched the color and listened to the sizzle. My ribs turned out way better, and I didn't even place. That one chat flipped a switch for me. Anyone else have a moment where they learned to stop over-managing and just let the cook happen?

3 comments

3 Comments

lee5822mo agoMost Upvoted

Wait, you didn't even place?

derek_brown282mo ago

Placing is nice and all, but it's just a forum poll. Getting worked up over imaginary internet points seems like a weird priority.

riverm489d agoTop Commenter

@derek_brown28 I feel you on the placing thing, it's just a bonus not the point. My buddy Rick had a similar moment at a brisket comp in Tulsa, he kept chasing his probe temps and his meat came out dry. He overheard a guy say he cooks by feel and sound, tried it the next day, and finally got that jiggle everyone talks about even when he didnt score.