I don't believe it's the temp in the smoker as you are saying. 250* is 250* but the size of the smoker and the environment created by the temp is what makes a difference. A UDS, cabinet smoker, or an egg creates a moister cooking atmosphere inside because it seals better which helps in the faster cooking than say in an offset which doesn't seal as well. The grate temp and air temp is 250* in both but to average 250* somewhere the temp has to be hotter and that will be right in front of the fire. Distance from the fire or offsetting from the fire eases the radiant effect and then the created environment takes over. JMHO
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