Originally Posted by luke duke
Sounds like a lot of work for something that cooks in about an hour.
I typically cook thighs and quarters for 4 hours at 235 to 250. Falls off the bone like pulled pork. I'll try this faster, higher heat thing on wings, but I'm not inclined to speed up the process on bigger things and ruin perfection...
But you're right -- if I can get the temp high enough with the smoke, there'll be no reason to switch over!