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Unread 11-23-2012, 11:29 PM   #5
El Ropo
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In my UDS experience, KF Blue loves to cruise at 225-240 no matter what the vents are set to. It simply doesn't do high temps very well. Lump will maintain higher temps a lot easier.

I gotta ask, why would you want to cook poultry at such a low temp anyways? Ignoring the rubber skin result, poultry always turns out juicier and more moist cooking at temps of 325-375 for me.

When you put a huge mass of cold meat in the cooker, the temp will drop a bit anyways. Most folks will get their cooker stable at a slightly higher than desired temp before dropping the meat in to allow for that mass of cold meat.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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