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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-25-2020, 10:25 AM | #46 |
Babbling Farker
Join Date: 12-27-17
Location: State of Denial
Name/Nickname : Bruce
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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.
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Thanks from: ---> |
10-25-2020, 10:28 AM | #47 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
I’m a 275F guy too and consider that low and slow. Hot and fast starts at 300F and goes up from there IMHO
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John |
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10-25-2020, 10:30 AM | #48 | |
Full Fledged Farker
Join Date: 12-17-17
Location: That one particular harbor, So far, but yet so near
Name/Nickname : Jeff
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Quote:
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.
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VERY Ugly Drum Smoker, 22" Weber Kettle |
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10-25-2020, 10:30 AM | #49 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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Man, do I gotta post this AGAIN. Nahunta, GA. Smoke...BBQ...Grill
If Ya need clarification...call the number and ask for Ben. |
1 members found this post helpful. |
10-25-2020, 10:42 AM | #50 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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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.
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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Thanks from: ---> |
10-25-2020, 10:42 AM | #51 | |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
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Quote:
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Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS |
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Thanks from: ---> |
10-25-2020, 10:45 AM | #52 | |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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Quote:
'Dad, let's run down the hill and get one of those those heifers'. 'No son, let's walk down and get them all'.
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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Thanks from: ---> |
10-25-2020, 11:14 AM | #53 |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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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.
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Custom 36x24x24 Vertical Offset,Grilla Grillz Silverbac |
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10-25-2020, 11:46 AM | #54 |
Full Fledged Farker
Join Date: 09-14-15
Location: Lafayette, La
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Maybe you're just not very good at low and slow..
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Weber Kettle 22", The Monster (67x32 Franklin Clone offset on a trailer) |
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Thanks from: ---> |
10-25-2020, 12:04 PM | #55 |
Quintessential Chatty Farker
Join Date: 04-11-16
Location: Idaho, USA
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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......
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10-25-2020, 12:08 PM | #56 | |
is One Chatty Farker
Join Date: 01-31-20
Location: Bergen Town
Name/Nickname : Poppy Pellet Pooper
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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. |
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10-25-2020, 04:02 PM | #57 |
is one Smokin' Farker
Join Date: 10-02-20
Location: On the move
Name/Nickname : NoOne
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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.
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Weber Performer Delux - Copper Napoleon Prestige 500 RSIB Thai Tao Charcoal Burner AZ BBQ Outfitters 48” Argentine Grill w/ Brassero Humphrey’s Battle Box |
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10-25-2020, 05:17 PM | #58 |
is one Smokin' Farker
Join Date: 11-11-09
Location: Northern MN
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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.
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Thanks from: ---> |
10-25-2020, 06:06 PM | #59 |
Full Fledged Farker
Join Date: 01-29-20
Location: Kent Washington
Name/Nickname : Charles
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The internet is a terrible medium for interpersonal communication.[/QUOTE]
Ain’t that the truth. |
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10-25-2020, 07:45 PM | #60 | |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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Quote:
Who knows the reference?
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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