What Temps do you like?

backyardchef · 04-13-2006, 07:11 PM

No matter what, I almost always wind up cooking between 240-260. I guess it's just the way I build my fires. I've been known to keep it around 225, too, but not usually. Recently, I've even heard people talking about cooking at higher temps, even for brisket doing the live fast, die hard kind of thing. Anybody have any luck with that, and in general what temps are most people comfortable with...?

BrooklynQ · 04-13-2006, 07:19 PM

depends on what you're cooking and how fast you need it done. In general for ribs, shoulder and brisket i stay between 220- 230

thunter · 04-13-2006, 07:20 PM

The only time I crank the heat is when I am in a rush to get a piece of meat off the cooker. Like a butt that is hanging out at 185-190 or so; if I am in a hurry, I will crank the heat to about 270-275 to get that last push to 195-200. I have done it several times and the meat is still wonderful. As for the primary cook, I always stay in the low-and-slow range of 220-230.

The_Kapn · 04-13-2006, 07:45 PM

Ribs- mid 200's.
Brisket, butts, and chickie-low 300's.
Works for me and has paid well

TIM

bbqjoe · 04-13-2006, 08:19 PM

225* for everything til it's done
Gotta remember, fat melts at 225*

G$ · 04-13-2006, 08:41 PM

222. Yep.

boatnut · 04-13-2006, 08:42 PM

mostly 220 to 250 for briskets, butts, fatties etc. Fowl and better cuts of beef are usually higher..especially fowl.

chris1237 · 04-13-2006, 08:46 PM

been lurink here for a while finly dicide to post.

When I was using my silver smoker I kept the temps around 240-260 because if found it was easyer to maintain that smoker at those higer temps. Now that i have my gator i keep the temps around 220-240 because i found it is easyer to matain that pit at those lower temps.

Chris

Hawgsnheifers · 04-13-2006, 09:00 PM

Butts and brisket go for 12 to 14 hours on my gourmet and the temp is between 190 and 220, then foiled and into the Bandera for finish at 240 to 260. Ribs on the Dera go the same and I do my chicken on the horizontal silver smoker between 225 and 275, depending on which end you temp check.

kcquer · 04-13-2006, 09:28 PM

I like temps in the upper 70's with low humidity

In the pit, offsets 235 for pork or beef, 275-300 for chicken/turkey.

Post #3000, again.

Bill-Chicago · 04-13-2006, 09:40 PM

oops, forgeot temps

I like 210-220

I like long long smokes, sinces mine are few and far between

backyardchef · 04-13-2006, 09:42 PM

You could be right, maybe something's going wrong when I bend over to feed her my wood.

I actually don't have a problem with those temps for most things, and I can't imagine having to say that "Dirk's getting heated up" outside.

Hawgsnheifers · 04-13-2006, 09:43 PM

Quote:

Originally Posted by willkat98

rename your pit.

Wubby is pissed, so he/she ain't keeping temps

Dirk, or Lance, might be a better pit name

My pit???

Bill-Chicago · 04-13-2006, 09:53 PM

Quote:

Originally Posted by Hawgsnheifers

My pit???

Oops

delete post

I was responding in one tread to another.

too many windows mod

thirdeye · 04-13-2006, 09:59 PM

In general from lowest to highest:

Cheese.......<120°
Salmon.......140° - 300°
Brisket........220° - 250°
Prime Rib.....225° -300°
Country Ribs...225° - 300°
Sausage........225° - 350°
Ribs............250° +/- (BB's higher)
Butt.............250° - 275°
Chicken....... 255° -350°
Lamb.......... 275° - 500°
Pizza.......... 450°
Steak ........500° - 750°

04-13-2006, 07:11 PM	#1
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	What Temps do you like? No matter what, I almost always wind up cooking between 240-260. I guess it's just the way I build my fires. I've been known to keep it around 225, too, but not usually. Recently, I've even heard people talking about cooking at higher temps, even for brisket doing the live fast, die hard kind of thing. Anybody have any luck with that, and in general what temps are most people comfortable with...? __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

04-13-2006, 07:45 PM	#4
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	Ribs- mid 200's. Brisket, butts, and chickie-low 300's. Works for me and has paid well TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

04-13-2006, 08:42 PM	#7
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	mostly 220 to 250 for briskets, butts, fatties etc. Fowl and better cuts of beef are usually higher..especially fowl. __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

04-13-2006, 09:00 PM	#9
Hawgsnheifers Take a breath! Join Date: 01-26-06 Location: Topeka, Kansas	Butts and brisket go for 12 to 14 hours on my gourmet and the temp is between 190 and 220, then foiled and into the Bandera for finish at 240 to 260. Ribs on the Dera go the same and I do my chicken on the horizontal silver smoker between 225 and 275, depending on which end you temp check. __________________ HawgsnHeifers Smoke Shack BBQ 18.5 WSM with BBQ Guru Competition MOD Bandera with Spicewine Firebox MOD (Lives at Chiefs now) Silver Smoker with "leak like a Sive" MOD Brinkman Gourmet with "Critter Infestation" MOD Jenn-Air 4 Burner Gas Passer with "Lazy" MOD "Life is hard. It's harder when your stupid."

04-13-2006, 09:28 PM	#10
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	I like temps in the upper 70's with low humidity In the pit, offsets 235 for pork or beef, 275-300 for chicken/turkey. Post #3000, again. __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

04-13-2006, 07:19 PM	#2
BrooklynQ Banned Join Date: 07-18-04	depends on what you're cooking and how fast you need it done. In general for ribs, shoulder and brisket i stay between 220- 230

04-13-2006, 07:20 PM	#3
thunter is One Chatty Farker Join Date: 03-21-06 Location: Indianapolis, IN	The only time I crank the heat is when I am in a rush to get a piece of meat off the cooker. Like a butt that is hanging out at 185-190 or so; if I am in a hurry, I will crank the heat to about 270-275 to get that last push to 195-200. I have done it several times and the meat is still wonderful. As for the primary cook, I always stay in the low-and-slow range of 220-230. __________________ Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant”

04-13-2006, 08:19 PM	#5
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	225* for everything til it's done Gotta remember, fat melts at 225*

04-13-2006, 08:41 PM	#6
G$ is Blowin Smoke! Join Date: 01-01-05 Location: Southern Arizona	222. Yep.

04-13-2006, 08:46 PM	#8
chris1237 Is lookin for wood to cook with. Join Date: 02-20-06 Location: PA	been lurink here for a while finly dicide to post. When I was using my silver smoker I kept the temps around 240-260 because if found it was easyer to maintain that smoker at those higer temps. Now that i have my gator i keep the temps around 220-240 because i found it is easyer to matain that pit at those lower temps. Chris

04-13-2006, 09:40 PM	#11
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	oops, forgeot temps I like 210-220 I like long long smokes, sinces mine are few and far between __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

04-13-2006, 09:42 PM	#12
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	You could be right, maybe something's going wrong when I bend over to feed her my wood. I actually don't have a problem with those temps for most things, and I can't imagine having to say that "Dirk's getting heated up" outside. __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

04-13-2006, 09:59 PM	#15
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	In general from lowest to highest: Cheese.......<120° Salmon.......140° - 300° Brisket........220° - 250° Prime Rib.....225° -300° Country Ribs...225° - 300° Sausage........225° - 350° Ribs............250° +/- (BB's higher) Butt.............250° - 275° Chicken....... 255° -350° Lamb.......... 275° - 500° Pizza.......... 450° Steak ........500° - 750° __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

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