Hot and fast?

[Chuck S.]

Hey gang- just picked up a new "Riptangle" cooker. These things are made go hot n fast, about 300 degrees.

New territory for this low n slow boy.

Any advice? Wrap? ( not a wrapper here, never really did ), in a foil pan?

Thanks!

 

[Bludawg]

No difference things just happen quicker

 

[Fwismoker]

I suppose 300* is forever going to be considered H&F here, even though that's a low oven temp throughout the civilized world.

 

[Jason TQ]

I suppose 300* is forever going to be considered H&F here, even though that's a low oven temp throughout the civilized world.

It appears you are the only one this bothers what people consider certain temps. Most don't worry about it and just go on living their lives :thumb:

 

[Jason TQ]

Hey gang- just picked up a new "Riptangle" cooker. These things are made go hot n fast, about 300 degrees.

New territory for this low n slow boy.

Any advice? Wrap? ( not a wrapper here, never really did ), in a foil pan?

Thanks!

Watch color happening faster so just keep an eye on it. But hot is a fun way to go.

 

[Bob C Cue]

I suppose 300* is forever going to be considered H&F here, even though that's a low oven temp throughout the civilized world.

You may be right, but not sure you are a subject matter expert on what is considered civilized.:wink: See what I did there?

 

[pjtexas1]

Try once without wrapping. 300 might be ok without wrapping. If it starts to get too dark then wrap.

 

[KevinJ]

I like cooking at 300, I only wrap Briskets and that's with Butcher Paper. Let us know how it turns out.

 

[smoke ninja]

Hey gang- just picked up a new "Riptangle" cooker. These things are made go hot n fast, about 300 degrees.

New territory for this low n slow boy.

Any advice? Wrap? ( not a wrapper here, never really did ), in a foil pan?

Thanks!

What kinda cooker is a riptangle? (congratulations btw)

Maybe you have a pic?

Hotter cooks equal less of a window, if your uneasy about foil wrapping in paper is a nice compromise

I suppose 300* is forever going to be considered H&F here, even though that's a low oven temp throughout the civilized world.

American bbq does tend to be low, under 300. We also tend to do bbq indirect. I figure majority of the world does bbq with a higher more direct heat to the point that most Americans would define it as grilling more than bbqing.

 

[dadsr4]

I never wrap, I enjoy smoke-flavored meat. 300 is considered a "slow oven" temp.
http://www.bbq-brethren.com/forum/showthread.php?t=224555

 

[Joe Black]

Everything in the BBQ world is subject to personal preference. Why do we need to be so picky? Enjoy all of the individual ideas and let well enough alone.

 

[Doug Crann]

My RF only knows 300+ at the moment....shorter time and a bit softer bark...

 

[Nuco59]

IMO, 300 is a "good temp" to cook bbq - maybe call it "hotter than I'm used to" to placate the people who don't associate that temp with "TRUE HnF". (telling ya- seems that's like waving a red flag at a bull these days):-D

Grats on the new hardware- get comfortable /learn it and come back with pictures of your cooks- we like stuff like that.

 

[Chuck S.]

Made here near STL. Great quality...

https://www.facebook.com/Riptangle/

 

[fnjay]

I never wrap, I enjoy smoke-flavored meat. 300 is considered a "slow oven" temp.

But what if I don't want to use an oven and figure that smoking and bbq have aspects that the oven does not? The two are not as synonymous and interchangeable in my book. :tongue:

 

[dadsr4]

But what if I don't want to use an oven and figure that smoking and bbq have aspects that the oven does not? The two are not as synonymous and interchangeable in my book. :tongue:

A cooker that has a lid works as an oven heated with wood or charcoal. I cook any recipe found in Joy of Cooking, as an example, in my kettle that I want to try there. Ever cook a roast on a outdoor cooker? Or use a covered dutch oven?