Originally Posted by Pork Smoker
That sure looks good! 3/8 smoke ring! But is a fast cook really as good tasting as traditional low?
You know in the last 3 years, I've done around 30 of the hot-n-fast cooks, and overall I've been pleased with the results. I'm more comfortable doing lower temp cooks, but only because I've done them that way for so long. Although the main body of my hot cooks is done at a higher pit temp, I still start off low. My cooks are different from the folks that start off with a 300° pit temp.
In this experiment I did the hot-n-fast cook because the main focus was the fact that the nitrates in Tenderquick are a substitute for the nitrates we work so hard to get from the charcoal and wood we burn in our cookers. More time in the smoke ring formation temperature zone will have an effect on a smoke ring, so I intentionally wanted to shorten the time by using the higher pit temp. Which proves the effectiveness of the TQ.
KCBS - CBJ
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