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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-06-2014, 12:45 PM   #16
bbqgeekess
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Quote:
Originally Posted by smoke ninja View Post
Here's a poll I did on rib temps

http://www.bbq-brethren.com/forum/sh...d.php?t=182803

I'll be watching yours
Your poll was more thought out than mine!
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Unread 03-06-2014, 01:01 PM   #17
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I think the discussion is not just about HnF, but, about a lot more openness in regards to achieving good results over a large array of cooking over live fire.

One of the things that really hacked me off about many forums, including cooking ones, were the people that purposely mislead. BBQ cooks that posted recipes or techniques that I knew could not work, gardeners that would purposely post soil methods that could not work and fishermen that would leave out key details, or flat out lie about things. I found this to be true in the real world as well. This is one of the best things about here, the folks who don't want to tell, just don't tell. Those that are willing to help, help openly and honestly.
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Unread 03-06-2014, 01:29 PM   #18
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Point of order. Is a 25 degree move from 225 to 250 really considered going from low and slow to hot and fast? I thought hot and fast would most definately have to be closer to the 300 degree and over range.
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Unread 03-06-2014, 01:31 PM   #19
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Quote:
Originally Posted by landarc View Post
I think the discussion is not just about HnF, but, about a lot more openness in regards to achieving good results over a large array of cooking over live fire.

One of the things that really hacked me off about many forums, including cooking ones, were the people that purposely mislead. BBQ cooks that posted recipes or techniques that I knew could not work, gardeners that would purposely post soil methods that could not work and fishermen that would leave out key details, or flat out lie about things. I found this to be true in the real world as well. This is one of the best things about here, the folks who don't want to tell, just don't tell. Those that are willing to help, help openly and honestly.
You're right, it's not just about HnF compared to low and slow. It's about the willingness to share truthful information, having people try the truthful information then going out and teaching and telling others.

I can't stand people who mislead. It would be better if they just refused to offer any information. But you have people who dang sure will give you misinformation, leave out critical aspects of a recipe or method.
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Unread 03-06-2014, 01:33 PM   #20
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Quote:
Originally Posted by Redleg71 View Post
Point of order. Is a 25 degree move from 225 to 250 really considered going from low and slow to hot and fast? I thought hot and fast would most definately have to be closer to the 300 degree and over range.
I'm not sure but I definitely could tell the difference in cooking time. At 225 I was cooking spare ribs for 5 1/2 to 6 hrs. At 250 I finish them in 4 to 4 1/2.
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Unread 03-06-2014, 01:34 PM   #21
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There should be a standards committee to define LnS vs. HnF. We should then have these definitions and standards buried deep within the brethern website.
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Unread 03-06-2014, 01:39 PM   #22
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Quote:
Originally Posted by Redleg71 View Post
Point of order. Is a 25 degree move from 225 to 250 really considered going from low and slow to hot and fast? I thought hot and fast would most definately have to be closer to the 300 degree and over range.
I think you have to be 265F-280F to be Medium and Moderate, the spot I most often cook at.

Sometimes I am at 285F to 295F, I call that Non-Committal and Fast-ish. My understanding is that Dizzy Pig is coming out with rubs designed for this method, called Dizzy Pig Ish rubs, I can't wait
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Unread 03-06-2014, 01:56 PM   #23
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The other cool thing about this site is that it let me know the difference in smokers... Our little Lang settles in nicely between 225* and 250*, while my buddy's Backwoods Party likes the 250*spot. He cooks hotter because it works better with his smoker.
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Unread 03-06-2014, 02:03 PM   #24
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I'm gonna say low and slow ends at 250* with a 25* margin of error for varibles.
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Unread 03-06-2014, 02:07 PM   #25
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Quote:
Originally Posted by Bamabuzzard View Post
This forum puts so much diverse information out there that it's provided different avenues and methods for Q'ers to try and experiment. People have found solutions to many of their Q'n problems then they go and share it with others. I know the reason I changed from 225 to 250+ was time. I found there wasn't any difference in the flavor of my Q and it was finished in less time. Win for me.

I'm still new to smoking, having always been a griller, but Bamabuzzard stated my sentiments exactly. I've had to go higher in temp several times, but it was because of time constraints. But I found my butts cooked at 250-275 really just as tasty as my 225-250 ones. The only disadvantage I found in my higher temps was the quicker time reduced the amount of alcohol I got to consume waiting on the butt to finish!
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Unread 03-06-2014, 02:09 PM   #26
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Whats the method called where you start at 225, leave, come back, and its dropped to 165. So to correct you open the vents to get the pit back up to 225 but you already started drinking beers so you forget to check the temp periodically and you discover 2-3 hours later that its over 350. Whats that called?
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Unread 03-06-2014, 02:15 PM   #27
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Quote:
Originally Posted by bbqgeekess View Post
Your poll was more thought out than mine!
I've had to learn through trial how to make them out. As you learned details are important. Give more choices than you think you need but don't try to list every possible response imaginable. These farkers will always pick apart the choices, it's like wishes from a magic lamp. If you leave one detail out they will exploite the technicalities in it, foil shiny side or out? If this happens or someone answers both it is best to shoot laser beams at them or drop o load of bricks on their head. It doesn't help but it's fun.

Most of all have fun with em.
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Unread 03-06-2014, 02:46 PM   #28
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Quote:
Originally Posted by Deep South View Post
Having the option for hot and fast is the best part. I'm a die hard 225 guy but I have done a brisket and a butt using the hot and fast method when I was pushed for time. BOTH turned out better than I anticipated.

^^^^ That right there is where i landed... i stay at 225-250 when Im out for a theraputic cook... and 275-315 when im hungry.


Quote:
Originally Posted by Redleg71 View Post
Whats the method called where you start at 225, leave, come back, and its dropped to 165. So to correct you open the vents to get the pit back up to 225 but you already started drinking beers so you forget to check the temp periodically and you discover 2-3 hours later that its over 350. Whats that called?

Ummmm.. i call that summer. :)
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Unread 03-06-2014, 02:56 PM   #29
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Quote:
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^^^^ That right there is where i landed... i stay at 225-250 when Im out for a theraputic cook... and 275-315 when im hungry.





Ummmm.. i call that summer. :)
What is this "summer" that you speak off
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Unread 03-06-2014, 04:56 PM   #30
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When that happens to me , my friends tell me I'm having a "senior moment"
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