Quote:
Originally Posted by jemezspring
Any of you feel rub ingredients are affected by the temp difference. Do some herbs, spices, sugars taste differently when smoked at 225 opposed to 300?
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Absolutely!!!
For example, sugars burn at/over 270.
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Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
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