I run at 227° unless I want to cook faster then I bump it up to 268°
Just make sure to take it off the smoker at 203* precisely neighbor. :becky:
I run at 227° unless I want to cook faster then I bump it up to 268°
I run at 227° unless I want to cook faster then I bump it up to 268°
I run at 227° unless I want to cook faster then I bump it up to 268°
I run at 227° unless I want to cook faster then I bump it up to 268°
In a nutshell, I do not notice any difference in the quality of the meat I smoke between the traditional 225 to a more higher heat like 250-275. The benefits of a faster smoke, less stressful day of smoking, and generally having the meat done with time to rest and have for a meal are perfect for me. I won't go back to 225.