Originally Posted by jemezspring
Any of you feel rub ingredients are affected by the temp difference. Do some herbs, spices, sugars taste differently when smoked at 225 opposed to 300?
For example, sugars burn at/over 270.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)