Temps (again) - Page 4

jasonjax · 10-15-2018, 07:38 AM

I remember when 225 was immutable! You didn't cook at 225 you weren't doing it right!

Now adays that has been utterly debunked. I just did a hot n fast cook at 300 in my pellet cooker and it produced some fantastic que!

This was a couple to-go slices for my in-laws.

mattmountz94 · 10-15-2018, 08:37 AM

I myself have some trouble with my summit. Always wants to keep creeping up in temperature. I would never be able to run 225 with a clean burning fire. I found my kettle way more easy to run 225-250 then the summit. I would suggest running 275. I can get a pretty good burning fire at that temp and not have to adjust the vents. For 275 my bottom is slightly more closed then the smoke mark and the top vent about half open. I also start using a starter in the middle of the pile. Not the gas assist. I also would use a drip pan or water pan. With the deflector so close to the coals i have found the drippings usually give off a bitter smoke/flavor.

4ever3 · 10-15-2018, 09:32 AM

Never seen a reason to cook at 225°, maybe I’ll light Waylon up just to see if it will hold it.

mattmountz94 · 10-15-2018, 09:38 AM

Quote:

Originally Posted by 4ever3

Never seen a reason to cook at 225°, maybe I’ll light Waylon up just to see if it will hold it.

I like to put pork butts on the night before. Run 225 all night then when i wake up see where it stands. Normally bump the temp up and get-ir-done.

16Adams · 10-15-2018, 09:45 AM

I’m entering the 4th Quarter of a mediocre cooking career. I’ve owned 20 plus cookers. But I’m starting to thin the herd. The absolute best two cookers I’ve owned are The Pit Barrel Cooker and my GMG Davy Crockett.

The Pit Barrel Cooker- take it out of the box and start cooking. No chasing temps, no mods, no electronics. Just heat and meat. Light the fire, hang the meat and close the lid. Anyone from 8-80 should be able to cook fantastic food on this unit. It’s the Cooker that taught me to leave things alone- no thermometer so no anxiety over temps. An excellent confidence builder and teacher of lessons in Q

Davy Crockett- clean smoke, super simple- digital read out temp control. Fits our lifestyle on frequent small cooks.

Both of these are no hassle no fuss no muss. The difference between a UDs and The Pit Barrel Cooker

UDS-Build
PBC-remove from package and cook

I’ve sold the PBC. Got 50% of my money back even having owned it 4 years.

Buy a PBC, use it just as it came from the company and it will build your confidence in all your cookers.

4ever3 · 10-15-2018, 10:11 AM

The PBC doesn’t cook at 225° Adams, Mark is stuck on having to cook at 225° for some reason...

Crotonmark · 10-15-2018, 10:21 AM

Quote:

Originally Posted by 4ever3

The PBC doesn’t cook at 225° Adams, Mark is stuck on having to cook at 225° for some reason...

ha ha
only because that is what I was told was proper
I might try an overnight - yesterday my 8# pork butt came off after 14 hours (we had to eat) and while it was tasty it was not fully pullable all the way thru

4ever3 · 10-15-2018, 10:31 AM

Have you ever in your life been told something and you try it, and it just doesn’t work and then thought to yourself “This is crap! I’m trying it this way!”

Crotonmark · 10-15-2018, 10:49 AM

Quote:

Originally Posted by 4ever3

Have you ever in your life been told something and you try it, and it just doesn’t work and then thought to yourself “This is crap! I’m trying it this way!”

Ha ha. I don’t have the courage or knowledge.

4ever3 · 10-15-2018, 10:55 AM

Sure ya do!

It’s a $15 piece of pork, it’s not life altering.

Get your cooker rolling at 275°, put the pork butt on and pull it of when it’s probe tender!

You can thank me later...

qnbiker · 10-15-2018, 12:08 PM

My WSM will stay at 225 all day long, but I never cook there; 250 is as low as I go. Most of my cooks are 275 unless I'm cooking hot & fast or poultry, then it's higher. I was taught 225 and did several over-nighters. Haven't done one in a long time. I know this doesn't answer the question about the Summit Charcoal running 225, it's just a suggestion that if it won't run there, it's no big deal.

jham0077 · 10-15-2018, 08:31 PM

Don't chase a magical number, chase magical Q.

Crotonmark · 10-15-2018, 08:34 PM

Quote:

Originally Posted by qnbiker

My WSM will stay at 225 all day long, but I never cook there; 250 is as low as I go. Most of my cooks are 275 unless I'm cooking hot & fast or poultry, then it's higher. I was taught 225 and did several over-nighters. Haven't done one in a long time. I know this doesn't answer the question about the Summit Charcoal running 225, it's just a suggestion that if it won't run there, it's no big deal.

But why is it the temp quoted everywhere?

Crotonmark · 10-15-2018, 08:35 PM

Quote:

Originally Posted by 4ever3

Sure ya do!

It’s a $15 piece of pork, it’s not life altering.

Get your cooker rolling at 275°, put the pork butt on and pull it of when it’s probe tender!

You can thank me later...

What do you think of your summit?

Crotonmark · 10-15-2018, 08:36 PM

Quote:

Originally Posted by 4ever3

Never seen a reason to cook at 225°, maybe I’ll light Waylon up just to see if it will hold it.

Did you light up Waylon?

10-15-2018, 08:37 AM	#47
mattmountz94 Babbling Farker Join Date: 12-07-15 Location: Wernersville, PA	I myself have some trouble with my summit. Always wants to keep creeping up in temperature. I would never be able to run 225 with a clean burning fire. I found my kettle way more easy to run 225-250 then the summit. I would suggest running 275. I can get a pretty good burning fire at that temp and not have to adjust the vents. For 275 my bottom is slightly more closed then the smoke mark and the top vent about half open. I also start using a starter in the middle of the pile. Not the gas assist. I also would use a drip pan or water pan. With the deflector so close to the coals i have found the drippings usually give off a bitter smoke/flavor. __________________ Matt

10-15-2018, 09:32 AM	#48
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	Never seen a reason to cook at 225°, maybe I’ll light Waylon up just to see if it will hold it. __________________ 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…)

10-15-2018, 09:45 AM	#50
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	I’m entering the 4th Quarter of a mediocre cooking career. I’ve owned 20 plus cookers. But I’m starting to thin the herd. The absolute best two cookers I’ve owned are The Pit Barrel Cooker and my GMG Davy Crockett. The Pit Barrel Cooker- take it out of the box and start cooking. No chasing temps, no mods, no electronics. Just heat and meat. Light the fire, hang the meat and close the lid. Anyone from 8-80 should be able to cook fantastic food on this unit. It’s the Cooker that taught me to leave things alone- no thermometer so no anxiety over temps. An excellent confidence builder and teacher of lessons in Q Davy Crockett- clean smoke, super simple- digital read out temp control. Fits our lifestyle on frequent small cooks. Both of these are no hassle no fuss no muss. The difference between a UDs and The Pit Barrel Cooker UDS-Build PBC-remove from package and cook I’ve sold the PBC. Got 50% of my money back even having owned it 4 years. Buy a PBC, use it just as it came from the company and it will build your confidence in all your cookers. Last edited by 16Adams; 10-15-2018 at 09:56 AM..

10-15-2018, 10:11 AM	#51
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	The PBC doesn’t cook at 225° Adams, Mark is stuck on having to cook at 225° for some reason... __________________ 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…)

10-15-2018, 10:31 AM	#53
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	Have you ever in your life been told something and you try it, and it just doesn’t work and then thought to yourself “This is crap! I’m trying it this way!” __________________ 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…)

10-15-2018, 07:38 AM	#46
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	I remember when 225 was immutable! You didn't cook at 225 you weren't doing it right! Now adays that has been utterly debunked. I just did a hot n fast cook at 300 in my pellet cooker and it produced some fantastic que! This was a couple to-go slices for my in-laws.

10-15-2018, 10:55 AM	#55
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	Sure ya do! It’s a $15 piece of pork, it’s not life altering. Get your cooker rolling at 275°, put the pork butt on and pull it of when it’s probe tender! You can thank me later... __________________ 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…)

10-15-2018, 12:08 PM	#56
qnbiker is One Chatty Farker Join Date: 05-05-10 Location: Marietta, GA Name/Nickname : Lew	My WSM will stay at 225 all day long, but I never cook there; 250 is as low as I go. Most of my cooks are 275 unless I'm cooking hot & fast or poultry, then it's higher. I was taught 225 and did several over-nighters. Haven't done one in a long time. I know this doesn't answer the question about the Summit Charcoal running 225, it's just a suggestion that if it won't run there, it's no big deal. __________________ A bunch of Webers, Smoke EZ, GMG Daniel Boone, and a WHITE Thermapen MK4

10-15-2018, 08:31 PM	#57
jham0077 is one Smokin' Farker Join Date: 11-12-13 Location: Sunny, warm, no snow, Florid panhandle Name/Nickname : jham0077	Don't chase a magical number, chase magical Q. __________________ Keep throwin' money at it, it'll get better. Weber One-Touch Platinum(Copper) Campchef 36" Flattop RecTeq 590 - Woodhouse XL Big Green Egg(lite basket case, bringing it back)