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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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10-24-2020, 08:40 PM | #16 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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I started out low and would panic if temps went above 250. I got to where 325 was my normal temp. Now I'm backing down to 275. All good cooks. I stopped by an old Texas bbq joint. No therms in sight. I was looking over the old brick pit. Asked the pit master about temps. He said north of 300. I think hot is the original temp.
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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10-24-2020, 08:50 PM | #17 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
Had to take the temp of the block pit out of curiosity when someone asked. It runs at 250F. No idea on the underground pits.... but they definitely run low and slow. lol Everyone is different. Do what you're most comfy with and what you enjoy eating. It's all good!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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10-24-2020, 09:19 PM | #19 |
Full Fledged Farker
Join Date: 01-29-20
Location: Kent Washington
Name/Nickname : Charles
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For me, the end product might be the same whether cooked hot and fast or low and slow, but the simple fact is I enjoy getting up early starting the fire, I enjoy watching the smoke roll out of my cooker, I enjoy monitoring the temps, and I enjoy having another beer while the food cooks. I even enjoy going to bed knowing my WSM is holding rock steady at 240 with a full packer bathing in sweet smoke inside. We all get out of this hobby what we put into it.
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10-24-2020, 09:32 PM | #20 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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What are your thoughts on white bread?
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link |
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Thanks from: ---> | 16Adams, 4ever3, bluetang, bschoen, Burnt at Both Endz, charrederhead, Chula Vista Q, Clay-b-que, cowgirl, creek bottom, Curt.P, drunkenmeatfist, frognot, Greygoose, HogGrog, Inthewoods, JEStucker, Kanco Connection, KClandcruiser, Lynn Dollar, Overkill, pjtexas1, Robert, SirPorkaLot, SmoothBoarBBQ, Tat-que, thedude9999, tom b, Whumpa, WilliamKY |
10-24-2020, 10:10 PM | #22 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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[emoji1787][emoji1787][emoji1787]
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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10-24-2020, 10:58 PM | #23 |
Knows what a fatty is.
Join Date: 05-07-18
Location: New Braunfels, TX
Name/Nickname : Van
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I've had great results both ways, but I do like the flavor from having longer exposure to the smoke. When doing hot and briskets, I've gotten better fat render when lowering the temps for the last part of the cook.
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10-25-2020, 12:03 AM | #25 |
Full Fledged Farker
Join Date: 08-26-20
Location: Prairieville, LA
Name/Nickname : Josh
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On my pellet grill, hot and fast doesn’t get much smoked flavor. So it’s either low and slow or add a smoke tube. My other smokers work fine hot and fast though, so 275-325 is usually how I do those.
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10-25-2020, 12:12 AM | #26 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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Exactly! I can't imagine telling someone "this is the only way to cook" I don't approach any situation in life that way. Even at work "this is what has worked for me in the past" If that can help someone out-fantastic! If they can take it, twist it, and give me a way to improve (be it food, or at work) then even better!
'my way is the best way, your way is wrong' has always just sounded so ignorant to me (and I make a LOT of ignorant statements) |
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10-25-2020, 01:39 AM | #27 | |
is one Smokin' Farker
Join Date: 10-02-20
Location: On the move
Name/Nickname : NoOne
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Quote:
Except when I’m right and they are wrong.
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Weber Performer Delux - Copper Napoleon Prestige 500 RSIB Thai Tao Charcoal Burner AZ BBQ Outfitters 48” Argentine Grill w/ Brassero Humphrey’s Battle Box |
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10-25-2020, 06:53 AM | #28 |
is one Smokin' Farker
Join Date: 10-24-09
Location: WNY
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I don't get low and slow....
Based on your threads I bet you're a really fun guy to hang out with. You know - really open minded and easy to talk to.
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10-25-2020, 07:39 AM | #29 |
Take a breath!
Join Date: 12-17-12
Location: Southwest Florida
Name/Nickname : Chris
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Many folks' smokers (pellet for example) dont produce smoke at high temperatures, so lower cooks are the rule for them.
As was stated earlier, pork butt has a wide window to have them come out great so they darn near come out great regardless. Trickier cuts like brisket and ribs aren't so easy at temps approaching 400.
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Weber 22 1/2" Kettle, Pellet fired Bandera |
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10-25-2020, 08:09 AM | #30 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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I've done both. I think butt turns out better low and slow, brisket can take a bit faster. 275-300 is still a pretty low cook temperature as most things go.
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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