Hot and fast-Low and Slow...Whats the diff?

The Yankee Gator · 09-27-2012, 05:27 PM

I've been out of comps for a couple years and am just getting back in. I've always been a lowww and slowww guy, which I understand. But the last contest I was at, LOTS of guys were talking about cooking hot and fast. I know they are not talking about grilling, can someone give me an eduation.

The_Kapn · 09-27-2012, 05:34 PM

You should cook the way you are used to and not try to change for comps.

If you want to explore the H&F cooking, there are tons of threads here in our Q-Talk section.

Both ways work just fine.

TIM

centexsmoker · 09-27-2012, 06:13 PM

Quote:

Originally Posted by The Yankee Gator

I've been out of comps for a couple years and am just getting back in. I've always been a lowww and slowww guy, which I understand. But the last contest I was at, LOTS of guys were talking about cooking hot and fast. I know they are not talking about grilling, can someone give me an eduation.

Lots of guys are doing 350-ish and using Tx Crutch (foil to power through the stall) especially on briskets and butts. You can turbo ribs too and they are still very good. I do not like Turbo BBQ but many killer comp teams and even the world renowned Kruetz market in Lockhart TX are cooking hot. Kreutz does their briskets in 4 hours! I really don't like it but it's very well respected across the country as a "must eat there" kind of place. Give me low and slow every time but I can see how a comp team would like to keep their cook times under control.

Teamfour · 09-27-2012, 06:18 PM

neuyawk · 09-27-2012, 06:23 PM

Difference is that you won't sell many t-shirts with "Hot N Fast".

I think it's a stupid moniker, it's not really that "Hot" nor that "fast". Just faster than Low & Slow. It'll still take you a few hours to cook a brisket hot & fast.

We would call a burger "Inferno & Speed of light" by this definition.

JD McGee · 09-27-2012, 07:26 PM

Hot and fast-Low and Slow...Whats the diff?

Sleep...

HNF has been around forever...most old timers refer to it as "quick cookin'"...

jbrink01 · 09-27-2012, 07:35 PM

We've been known to start cooking at 7:30am Saturday and finish respectably.......and we've been known to start at 10:30pm Friday with similar results.

Outnumbered · 09-27-2012, 08:02 PM

I figure it's less time to screw something up. It goes against most everything you've ever read about BBQ, but it's good and doesn't dry things out. I was skeptical my first time, but it works great.

Sizzl · 09-27-2012, 08:23 PM

I've been using the h & f on my UDS with success. You do have to foil 2/3 into the cook time.

Sent from my GS3 via Tapatalk 2

Pitmaster T · 09-27-2012, 09:10 PM

Actually. old timers call it BBQ or Low and slow. It really is low and slow compared to grilling... and you can take that from a guy that insists its vastly different and superior to low and slow yet essentially the same thing while being identical in a differential way.

djqualls · 09-28-2012, 12:06 AM

Anyone do H & F with pellets?

Candy Sue · 09-28-2012, 11:02 AM

Quote:

Originally Posted by djqualls

Anyone do H & F with pellets?

Yes -- but not at contests. Inadvertently, I had to cook hot and fast at an IBCA contest last year. Rain, which caused pelletcrete doomed me to a 6:30 am start. No pork but I did do a 5 hour brisket. Got RGC.

Smoke Ring · 09-28-2012, 11:39 AM

Wrap the meat in foil and crank up the heat. But is it barbecue?

Jorge · 09-28-2012, 11:57 AM

Quote:

Originally Posted by djqualls

Anyone do H & F with pellets?

I know a guy that did it, but not by choice, in a 100+ team contest and got a call for it. I didn't care for it, but the judges seemed to.

Lake Dogs · 09-28-2012, 12:46 PM

Some call H&F anything over 230. Others think of low n slow in grades, where to me below 230 is painfully low and unnecessarily slow, in that 240-280 range is where like to cook, and I still call it low n slow. I tend to think of 300+- as that point, between what is low n slow vs. hot n fast... I know some competitors ramp up over 300, but not too many nor too often. What's your definition of hot n fast, vs. low n slow?

09-27-2012, 05:27 PM	#1
The Yankee Gator Found some matches. Join Date: 09-03-09 Location: Bloomington, IL 61701	Hot and fast-Low and Slow...Whats the diff? I've been out of comps for a couple years and am just getting back in. I've always been a lowww and slowww guy, which I understand. But the last contest I was at, LOTS of guys were talking about cooking hot and fast. I know they are not talking about grilling, can someone give me an eduation.

09-27-2012, 05:34 PM	#2
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	You should cook the way you are used to and not try to change for comps. If you want to explore the H&F cooking, there are tons of threads here in our Q-Talk section. Both ways work just fine. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

09-27-2012, 06:18 PM	#4
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	__________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

09-27-2012, 06:23 PM	#5
neuyawk is one Smokin' Farker Join Date: 03-15-12 Location: Flushing, Queens NYC	Difference is that you won't sell many t-shirts with "Hot N Fast". I think it's a stupid moniker, it's not really that "Hot" nor that "fast". Just faster than Low & Slow. It'll still take you a few hours to cook a brisket hot & fast. We would call a burger "Inferno & Speed of light" by this definition. __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com

09-27-2012, 07:26 PM	#6
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Hot and fast-Low and Slow...Whats the diff? Sleep... HNF has been around forever...most old timers refer to it as "quick cookin'"... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

09-27-2012, 07:35 PM	#7
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	We've been known to start cooking at 7:30am Saturday and finish respectably.......and we've been known to start at 10:30pm Friday with similar results. __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

09-27-2012, 08:02 PM	#8
Outnumbered is Blowin Smoke! Join Date: 09-18-11 Location: Smithville, Missouri, United States	I figure it's less time to screw something up. It goes against most everything you've ever read about BBQ, but it's good and doesn't dry things out. I was skeptical my first time, but it works great. __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

09-27-2012, 08:23 PM	#9
Sizzl Got Wood. Join Date: 04-28-09 Location: Atlanta, Ga.	I've been using the h & f on my UDS with success. You do have to foil 2/3 into the cook time. Sent from my GS3 via Tapatalk 2 __________________ The SIZZL says when it's done...

09-27-2012, 09:10 PM	#10
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Actually. old timers call it BBQ or Low and slow. It really is low and slow compared to grilling... and you can take that from a guy that insists its vastly different and superior to low and slow yet essentially the same thing while being identical in a differential way. __________________ I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. ABOUT PITMASTER T Edict. Grace Jones Rubber Grabber Binder

09-28-2012, 12:06 AM	#11
djqualls Full Fledged Farker Join Date: 03-08-10 Location: Tecumseh, OK	Anyone do H & F with pellets?

09-28-2012, 11:39 AM	#13
Smoke Ring Knows what a fatty is. Join Date: 05-31-07 Location: Santa Fe, NM	Wrap the meat in foil and crank up the heat. But is it barbecue?

09-28-2012, 12:46 PM	#15
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Some call H&F anything over 230. Others think of low n slow in grades, where to me below 230 is painfully low and unnecessarily slow, in that 240-280 range is where like to cook, and I still call it low n slow. I tend to think of 300+- as that point, between what is low n slow vs. hot n fast... I know some competitors ramp up over 300, but not too many nor too often. What's your definition of hot n fast, vs. low n slow? __________________ 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