Do you really notice a difference in small temperature changes? - Page 2

Zin · 12-24-2011, 12:51 PM

275-325 is the perfect temp to smoke meat at, 225 is over rated imo.

uttexas · 12-24-2011, 02:56 PM

These are the temps for wsm top grill I like.
ribs-- 250-275 with completely foiled water pan
chicken--I like 350 to as high as 400 with no heat deflector/water pan
brisket--I know a lot of people have success with hot and fast, but I feel I get much better fat rendering at 230 for low and slow water in the pan
pork shoulder (bone in)--very forgiving, but I like 250 water in the pan

ODU Dad · 12-26-2011, 02:43 PM

1) Heat up cooker
2) Put meat in cooker
3) Make plans on the time/temp to doneness
4) Take out after completing cook
5) Taste results
6) Dry and tough? Lower temp next time maybe reduce time
7) Starving and still not done? Raise temp next time.

Believe in your instincts and the rest is easy.

Cabin Fever · 12-26-2011, 10:00 PM

My Weber OTG likes to settle in at around 300 when I use the indirect minion method with the bottom vents open half way. When I had a 22.5 WSM I usually smoked at the 225-250 range and I can't really tell a difference in the end products from the OTG compared to the WSM. Well, other than eight pound butts finishing in 5-6 hours on the OTG compared to 12-14+ hours on the WSM. I'm not a Myron Mixon fan, but the man knows what he's talking about when it comes to smoking "hot and fast".

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12-24-2011, 12:51 PM	#16
Zin Full Fledged Farker Join Date: 05-23-11 Location: South, Texas Downloads: 0 Uploads: 0	275-325 is the perfect temp to smoke meat at, 225 is over rated imo.

12-24-2011, 02:56 PM	#17
uttexas Is lookin for wood to cook with. Join Date: 12-17-11 Location: DFW, TX Downloads: 0 Uploads: 0	These are the temps for wsm top grill I like. ribs-- 250-275 with completely foiled water pan chicken--I like 350 to as high as 400 with no heat deflector/water pan brisket--I know a lot of people have success with hot and fast, but I feel I get much better fat rendering at 230 for low and slow water in the pan pork shoulder (bone in)--very forgiving, but I like 250 water in the pan

12-26-2011, 02:43 PM	#18
ODU Dad On the road to being a farker Join Date: 02-19-11 Location: Richmond, VA Downloads: 0 Uploads: 0	1) Heat up cooker 2) Put meat in cooker 3) Make plans on the time/temp to doneness 4) Take out after completing cook 5) Taste results 6) Dry and tough? Lower temp next time maybe reduce time 7) Starving and still not done? Raise temp next time. Believe in your instincts and the rest is easy.

12-26-2011, 10:00 PM	#19
Cabin Fever On the road to being a farker Join Date: 06-23-11 Location: Orange, VA Downloads: 0 Uploads: 0	My Weber OTG likes to settle in at around 300 when I use the indirect minion method with the bottom vents open half way. When I had a 22.5 WSM I usually smoked at the 225-250 range and I can't really tell a difference in the end products from the OTG compared to the WSM. Well, other than eight pound butts finishing in 5-6 hours on the OTG compared to 12-14+ hours on the WSM. I'm not a Myron Mixon fan, but the man knows what he's talking about when it comes to smoking "hot and fast".