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Old 12-24-2011, 10:21 AM   #9
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

Originally Posted by nrok2118 View Post
A lot of people are moving away from the "magic 225" number, you can get just as good results with higher temps. Personally Im more of a 250-275 guy, and theres plenty others cooking 275-325+ getting good results from hot and fast
1. Pretty much anything under 300 is low n slow.

2. Never has been anything magic about 225. Matter of fact many of us lear early on bad things can happen down in that range.

3. Dome temperature (using an external mounted therm) isn't surface cooking temperature, FYI. Usually, in a dome, the temperature you're showing is higher than the actual cook temperature. This is only bad though if you're holding that dome around 220 to 230, because you're probably trying to cook closer to 210.

4. Best results are usually had in the cooking temperature range that your smoker wants to cook. Both of my offset smokers seem to hit a sweet spot around 255.
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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