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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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Old 06-06-2014, 11:58 AM   #1
QDoc
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Default Is Hot and Fast really Hot and Fast?

Actually not really. In the world of BBQ for some reason low and slow several years ago was 225*. That was the mantra for well cooked bbq according to a majority people in the bbq world, or at least that is where they said they cooked.
Now people cooking around 325* say this is hot and fast but not according to
culinary trained people.

http://en.wikipedia.org/wiki/Oven_temperatures

325-350 may still be low and slow.
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Old 06-06-2014, 12:02 PM   #2
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OMG i was thinking this exact same thing earlier...no joke.

350 might be exiting the low temp range. The "definition" of what low and slow is needs to change.
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Old 06-06-2014, 12:06 PM   #3
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You must be a genius!
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Old 06-06-2014, 12:09 PM   #4
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Quote:
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You must be a genius!
Sounds like someone needs another...
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Old 06-06-2014, 12:13 PM   #5
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I always thought "low and slow" and "hot and fast" were just relative to what is accepted as BBQ style cooking. Sure, you can always go hotter but there comes to a point where you're really just baking but just on a grill/smoker. I'll let the BBQ philosophers debate where that point is.
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Old 06-06-2014, 12:18 PM   #6
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since im new to q...this concept confused me....I wasn't aware that 325 was hot...I thought that was relatively not hot lol
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Old 06-06-2014, 12:31 PM   #7
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I love running my offset between 300 - 325, to me that's more hot n fast than sitting around waiting on the 225 style.
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Old 06-06-2014, 12:35 PM   #8
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For most people on this board (there are exceptions) "low and slow" has always meant approximately 225 degrees. So "hot n fast" is a relative term.
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Old 06-06-2014, 12:40 PM   #9
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Yeah, I've always placed the "Hot & Fast" term relative to what is typically considered to be low & slow BBQ temps... Maybe "Hotter & Faster" should be the term we use.

If we were in the woodpile that term could go in a completely different direction...
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Old 06-06-2014, 12:49 PM   #10
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2 issues:

First, to the op, it's "BBQ relative" when we're talking low n slow or hot n fast.

Second issue is we have only 2 terms to talk about a temperature range. I think most of us agree that 225 is LnS, and most agree that 350 is HnF. What about the temps in between?

Most of us find that 225 is TOO LnS. For me, i have to choke the crap out of my smokers to hit and hold 225. The results are ghastly bad. My smoker likes the 240-270 range. Which is this; LnS or HnF?

For me, anything under 300 is LnS, and anything over 300 is HnF.
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Old 06-06-2014, 01:08 PM   #11
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I like it Lake Dogs...
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Old 06-06-2014, 01:44 PM   #12
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Quote:
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I like it Lake Dogs...
Agreed.
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Old 06-06-2014, 01:51 PM   #13
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Quote:
Originally Posted by Lake Dogs View Post
Second issue is we have only 2 terms to talk about a temperature range.
well...

We could talk about cooking half-fast.

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Old 06-06-2014, 01:59 PM   #14
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I'm kinda new, don't want to make any waves, but.... Cooking exclusively on my old trusty Weber, I always just kinda though of indirect cooking as low-n-slow and direct heat as hot-n-fast BBQing. Smoking I figured is a whole different animal requiring the very low 225-250ish temps.

As I said, kinda new to all this...

And BTW, I'm definitely a "Half-fast" cook.

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Old 06-06-2014, 02:15 PM   #15
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I cook at 275-280, so it's medium and moderate.

Yes, but, then again, maybe not
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