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Old 10-25-2011, 06:39 AM   #170
Lake Dogs
Quintessential Chatty Farker
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Join Date: 07-14-09
Location: Lake Sinclair, GA

Originally Posted by tortaboy View Post

Iím going to challenge you on your comment.
. . .

charcoal will keep temps about 250F, and the wood will
kick up the temps to 300F-350F.

. . .
That's not a challenge, because:

Grilling is ordinarily hot and fast, usually over 450 degrees.

For steaks and other things I prefer medium rare I grill at 500.

For a pittsburgh (and I dont do a very good one) I go at 620 on the grill, if/when I can get 'er there.


300-350 is a normal bake range. You're just baking your chicken and/or pork.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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