H
habaneromike
Guest
I am not new to Cookoffs but timing and temp control is my biggest problem. One of the main factors is... different temps for different meats as well as capasity.
Example If I had my way... I would cook:
- Brisket at 350
- Butts at 250
- Ribs at 275
- Chicken at 300
Due to holding time and space on my two 18” WSM's this becomes challenging.
I would like to buy a nice smoker that will provide a better crust in a more humid environment.
So here is my question: If I buy one nice cooker will this be enough to cook everything at different temps and improve on holding times?
OR would I have to learn how to cook everything at one temp in order to make this work?
AND lastly do you need to have several cookers based on cooking at different temps for each category?
Many Thanks
Example If I had my way... I would cook:
- Brisket at 350
- Butts at 250
- Ribs at 275
- Chicken at 300
Due to holding time and space on my two 18” WSM's this becomes challenging.
I would like to buy a nice smoker that will provide a better crust in a more humid environment.
So here is my question: If I buy one nice cooker will this be enough to cook everything at different temps and improve on holding times?
OR would I have to learn how to cook everything at one temp in order to make this work?
AND lastly do you need to have several cookers based on cooking at different temps for each category?
Many Thanks