Trumpstylz
is Blowin Smoke!
What is your preference if you had to choose one overall? Are there certain cuts that take more or less to the HNF?
Hot n Fast vs regular low n slow
- Thread starter Trumpstylz
- Start date
DaveMW
is Blowin Smoke!
I go with low & slow whenever possible. It is the journey not the destination. :thumb:
JazzyBadger
Quintessential Chatty Farker
Here stood the can of worms... until Trump kicked it over.
aawa
Babbling Farker
I havent done briskets as of yet, but pork butts I do hot and fast @ ~300-325 ribs I do about 250-275.
If I have to make it by a certain time window and I won't be able to start it at the correct time for hot and fast, then I will start it overnight at low and slow and foil and cooler the butts until the service time.
If I have to make it by a certain time window and I won't be able to start it at the correct time for hot and fast, then I will start it overnight at low and slow and foil and cooler the butts until the service time.
MountainCityOutlaw
Knows what a fatty is.
I enjoy the time it takes in low and slow. There is just something about early morning sitting and watching the thin blue smoke!!
BBQ Bandit
Babbling Farker
Several variables: window of time, ingredients of rub, use of foil/paper, flavor profile desired... etc.
There's the beauty of getting the right combination of color, flavor, tenderness. There's no exact answer - just another option/technique of a desired end result.
(Also depends on the volume of meat, too. Will not be wrapping hundreds of pounds of meat).
There's the beauty of getting the right combination of color, flavor, tenderness. There's no exact answer - just another option/technique of a desired end result.
(Also depends on the volume of meat, too. Will not be wrapping hundreds of pounds of meat).
How do you define the terms?
TIM
TIM
mn_big_dog
Knows what a fatty is.
Neither one is better.....the best one is the one you prefer. I have done my last few butts at 325, and will never go back. But still love my ribs at 225-235.
Cloudsmoker
is one Smokin' Farker
I generally cook around 275 -- does that make me "Undecided" or just "Libertarian"?
BBQ Bandit
Babbling Farker
Just another farkonaut whackadoodle.... one of us!
Last edited:
ccarter
Full Fledged Farker
I do chicken at 325-350 to get the wonderful effects of the Maillard reaction. Everything else I tend to do 225-245. Yesterday I got a late start Ina butt so I did 3 hours at 225 and then let it run at 245 for the last 7 hours. Cooking in a humid smoker decreases the stall somewhat.
I don't foil, and there's always water in the pan (chicken in done in the BGE with no water).
Ultimately, it's up to you. If you're smoking your meat in a pan, then higher temps are necessary because the pan will block some of the heat.
If your method is different from mine and you're loving the results, then keep doing it!
Sent from my iPhone using Tapatalk
I don't foil, and there's always water in the pan (chicken in done in the BGE with no water).
Ultimately, it's up to you. If you're smoking your meat in a pan, then higher temps are necessary because the pan will block some of the heat.
If your method is different from mine and you're loving the results, then keep doing it!
Sent from my iPhone using Tapatalk
bigabyte
somebody shut me the fark up.
Put me down also for 275 because I refuse to make sense!
HankB
is Blowin Smoke!
Low 'n slow for pork and beef. Except for steaks which get a hot finish.
Fowl at whatever the temperature the cooker will hold with all vents open. (my 18.5 WSM starts about 350°) I did a couple turkeys on my 26 Weber starting about 500°. Took two chimneys of lit lump.
Fowl at whatever the temperature the cooker will hold with all vents open. (my 18.5 WSM starts about 350°) I did a couple turkeys on my 26 Weber starting about 500°. Took two chimneys of lit lump.
Tim Campbell
Knows what a fatty is.
I thought 250 was the mid ground, 275 is hot and 225 is low.
Bludawg
somebody shut me the fark up.
Since I started H&F a few yrs ago the quality of my "Q" has only gotten better. L&S for me is 275 I generally find 300 to be the optimum temp for everything but poultry then it is 325-350.
bigabyte
somebody shut me the fark up.
I thought 325+ was hot and fast.
Where's the farking rules police?
Where's the farking rules police?
Randbo
is one Smokin' Farker
Hot and fast! Not looking back.
chriscw81
is Blowin Smoke!
Count me in as a hot and fast convert! Sometimes I reverse sear my tri-tip at about 250 before searing it but other than that I cook at around 300.
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columbia1
is one Smokin' Farker
Low and slow, getting to old for that hot and fast stuff!!
