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Unread 03-10-2012, 04:37 PM   #217
JMSetzler
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Quote:
Originally Posted by sandiegobbq View Post
Honestly why are you cooking at 225?

250 would not be much of a difference at all?

I think most people nowadays are cooking at 250 and higher.
I don't cook at 225 anymore but I have gotten a lot of questions about being able to do that after my Boston Butt cook at 270ish. I got it stabilized around 250 but not much lower than that. For a lot of folks, 225 is the holy grail of BBQ so they are probably going to have to spend $800+ to have that on a Kamado rather than the $300 for this one. As far as low and slow is concerned, I have been cooking for the last several months between 250 and 275 with no noticeable difference in results other than a slightly shorter cook time, which is really insignificant as well at those temps.
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