If the default low and slow temperature is 225 what is it for hot and fast? 275? Higher? Incidentally, I have two chuck roasts rolling at 250 right now.
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Thom Emery The 275 temp, is that because of time when you are at competitions or is it more efficient? And do you do that with all (22) of your smokers? That range is the PBC temp range.
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Jim we usually drop meat in to whatever we are cooking on at 325 ish then it adjusts to 275 ish
Every cooker is different
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I think that term is relative to what you're cooking. Brisket or chicken? "Hot & fast" to me implies something different than the norm, so If I cook a brisket or a pork butt at 300 or 325, I'd say that was hot & fast. When cooking chicken you don't typically call it "hot & fast", you most likely would call it normal chicken/poultry temps. Much like I wouldn't consider 55mph 'fast', although it's a lot faster than going 25mph through town.
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This is probably no help at all, but in trying to dial in the new WSCG I tried a L&S cook with some boneless beef short ribs. In my inexperience with this cooker it initially ran for an hour at 325-360. I kept fiddling with it, but never got it below 250°. Finally pulled the little buggers when they hit around 200 IT and they were, according to my most important critic, "fantastic". They were really good, and while I figured they'd be ruined, they were not. There was a bunch of coals and heat left so I plopped a spatchcoked yardbird on and cooked it at 400ish until done. While I understand and respect the subtleties of bark formation and collagen rendering, I'm skeptical, within reason, of ambient cooking temperatures being more relevant than internal temperatures. Just my two cents whist enjoying an evening martini.
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It will take a few cooks to tighten everything up with some good grease. You will find that this beast will run for three days at 225 once she settles in.
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Thanks, Lonnie mac, I know still have a learning curve with this beauty, but I also know when she's dialed in it will the best cooker I've ever had.
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