Originally Posted by Deep South
Having the option for hot and fast is the best part. I'm a die hard 225 guy but I have done a brisket and a butt using the hot and fast method when I was pushed for time. BOTH turned out better than I anticipated.
^^^^ That right there is where i landed... i stay at 225-250 when Im out for a theraputic cook... and 275-315 when im hungry.
Originally Posted by Redleg71
Whats the method called where you start at 225, leave, come back, and its dropped to 165. So to correct you open the vents to get the pit back up to 225 but you already started drinking beers so you forget to check the temp periodically and you discover 2-3 hours later that its over 350. Whats that called?
Ummmm.. i call that summer. :)
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Smoke on KC.