Life has enough stresses. BBQ is where I go to escape that. Why would I want to rush that?
I don't get low and slow....
- Thread starter mph33
- Start date
Life has enough stresses. BBQ is where I go to escape that. Why would I want to rush that?
Mod Note:Instead of a down vote, how about just moving on and not starting a chit storm? :thumb:
It’s his opinion. If you disagree, that’s fine, but no need to stir the pot and stoop to name calling.
And, read this...
http://www.bbq-brethren.com/forum/showthread.php?t=285559
SoCalWJS
is one Smokin' Farker
Each to their own, I guess. Different strokes for different Folks. Whatever makes your boat float. etc. etc. etc.
As long as you turn out good results consistently, it doesn’t matter how you get there. As I’ve learned, a good cook (“Pitmaster”) can make delicious food on just about anything - heck, they could probably cook on a 55 gallon drum or similar if they do a bit of work on it. Or even just throw it on some coals.
As long as you turn out good results consistently, it doesn’t matter how you get there. As I’ve learned, a good cook (“Pitmaster”) can make delicious food on just about anything - heck, they could probably cook on a 55 gallon drum or similar if they do a bit of work on it. Or even just throw it on some coals.
So...
To get this back on topic :becky:
For me it depends on the cooker and my goal. My Hunsaker drums put out great food at 300 degrees, and I used them at competitions since it allows me to get some sleep, and my main goal is the best food for the judges.
In my FEC-100 or Southern Q they do better at about 240 so if I am using one of them I’ll cook slower. I if my goal is to relax and enjoy the day, lower and slower fits the bill.
To get this back on topic :becky:
For me it depends on the cooker and my goal. My Hunsaker drums put out great food at 300 degrees, and I used them at competitions since it allows me to get some sleep, and my main goal is the best food for the judges.
In my FEC-100 or Southern Q they do better at about 240 so if I am using one of them I’ll cook slower. I if my goal is to relax and enjoy the day, lower and slower fits the bill.
There are people that buy an $80,000 Ford Raptor to drive around town, I don’t get that but it ain’t my business...
#seewhatimsayin
I’ve decided I like 275° does that make me a low and slower or a hot and faster...
Signed,
Confused in Tulsa
#seewhatimsayin
I’ve decided I like 275° does that make me a low and slower or a hot and faster...
Signed,
Confused in Tulsa
bschoen
Babbling Farker
Makes you wishy-washy. Just can't come down on a side. You probably drive an El Camino, just don't know what you want. :boxing:
SirPorkaLot
somebody shut me the fark up.
I’m a 275F guy too and consider that low and slow.
Hot and fast starts at 300F and goes up from there IMHO
JEStucker
Full Fledged Farker
I do cook on a 55 gallon drum... but I'm hardly a pitmaster, unless you let the term mean master of YOUR pit, and even then, I'm still learning tips and tricks.
Stlsportster
Babbling Farker
Man, do I gotta post this AGAIN. Nahunta, GA. Smoke...BBQ...Grill
If Ya need clarification...call the number and ask for Ben.
If Ya need clarification...call the number and ask for Ben.
Mikhail
Babbling Farker
He means well. It's just his way of expressing that when he discovers something himself it is a universal truth. The internet is a terrible medium for interpersonal communication.
SmoothBoarBBQ
is Blowin Smoke!
This is a very good analogy which fits perfectly ; well stated.
Mikhail
Babbling Farker
Yep. It's a lot like the old joke about the old bull and his son (cleaned up for a family forum).
'Dad, let's run down the hill and get one of those those heifers'.
'No son, let's walk down and get them all'.
blazinfire
Babbling Farker
Well I'll throw my 2cents in... Yes I hate it when people have to say "not to sound like a jerk" or "why does everyone do it this way.. when my way is better" It does make you sound like a jerk! It's better just to give your opinion and say "Man I really like this method.. you all should consider it".. Instead of calling out everyone because they like to enjoy some time watching a pit and drinking beer!
Now.. back on topic.. Different cookers require different things.. My WSM loved running 275... always... Food turned out great.. My vertical offset.. I ran that thing anywhere from 250-350 always turned out great. My pellet cooker, I just cook at 250 that's where that thing shines when it comes to cooks.
I like the hot and fast method.. but I cook based on the pit I'm using and how it feels like running that day.. Both methods are valid... Both methods have their reasons for being that method... I do believe your fat/connective tissues break down the longer/lower your cook goes.. and I think for hot and fast you have to approach your cook a little differently.
Now.. back on topic.. Different cookers require different things.. My WSM loved running 275... always... Food turned out great.. My vertical offset.. I ran that thing anywhere from 250-350 always turned out great. My pellet cooker, I just cook at 250 that's where that thing shines when it comes to cooks.
I like the hot and fast method.. but I cook based on the pit I'm using and how it feels like running that day.. Both methods are valid... Both methods have their reasons for being that method... I do believe your fat/connective tissues break down the longer/lower your cook goes.. and I think for hot and fast you have to approach your cook a little differently.
redchaserron
Full Fledged Farker
Maybe you're just not very good at low and slow..:grin:
Inthewoods
Quintessential Chatty Farker
Some would say the low and slow crowd has a overall better skill set. Some would say the hot and fast crowd are just lacking grandda's talent. Of course these are just incredibly broad generalizations with not a shred of evidence ta prove one or the other......
SmokeRingsMatter
is Blowin Smoke!
Can't believe how easily Khabib submitted justin. sucks he retired too. Back to topic, I think a lot of smokers don't have the ability to do hot and fast. I know over the years ive had a bunch of smokers that barely got to 275F, let alone stayed at that temp. Especially in the winter months.
NoOne
is one Smokin' Farker
We all are brother! That is what makes this great, no cook is the same, there is multiple ways to skin a cat and nobody knows everything.
Grain Belt
is one Smokin' Farker
I am more of a “cook where your cooker wants to cook” guy. My 20 plus year old cooker likes to run at 275-325 so I ride the horse that brought me.
