😂 they don't call it low & slow for nothing 😂😂😂😂😂
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Oman, This is such a loaded question and there are as many answers as there are answerers! My view- read Meatheads meat science article and the accompanying sidebars, He has done a lot of research about how the proteins react to various temperature and what that does to the internal moisture of the meat. Using this information any way you want to and experiment with how you cook each different cut of meat. This is a hobby and should be treated as one. In other words, don't sweat the details, just get out there and cook! Find a method that works for you. will you have some failures, probably, but you learn from those as much as you do success. Have fun and don't forget to take good notes and pictures. Welcome to the madness!Comment
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Do look at the link Nate provided above as it really covers well the whole question in detail.Comment
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I cook at 275 F. I don't really see a need to cook at 225 F. That is the only reason I don't. I get pretty much the same results if I cook at 225 F or 275 F.Comment
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I agree with "don't sweat it". I've cooked at 225 on the weber / SNS, 250 on the pellet grill and 279 - 290 on the PBC with very acceptable results.Comment
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I would agree with everything above. My view, I like 250 on my dial. Now 250 may really be 215 or 286. That's just what my dial says. 250. Learn your cook and cook to learn. The best thing to do is cook, don't look, and learn your grill. Heck, for years I trusted the ole dial and it was off 50 degrees. Then to complicate things, I installed every probe I had in my grill at one time, about 4 or 5 different units and every dang one of them were telling me something completely different. I'll bet most here have experienced this too. I do most all of my low and slow at 250. So my dial says...Last edited by lonnie mac; March 14, 2017, 05:59 PM.Comment
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I saw you're getting a Primo soon. You will drive yourself crazy trying to get the exact temperature number. You'll probably find like I did that if you gently bring the cooker up to temp it'll settle in at a number and stay there for a good 6 hrs. As long as it's in the range you're looking for, you're golden!Comment
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225, 250, 275 or something in between. You decide. If I remember correctly for Spinaker cooking at 275 cuts an hour off of cooking ribs at 225.Last edited by LA Pork Butt; March 14, 2017, 08:14 PM.Comment
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I've cooked great pork butt and baby backs and SL cut ribs on my offset smoker following Franklin's process. All done at around 275-280. Oh and beef ribs too. But I also have cooked wonderful back ribs on my pellet smoker at 225. I just have a hard time keeping my offset smoker at 225. It likes 275. I think you can make great 'Q at many different temps...Comment
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I agree... each cooker cooks differently. I like to develop a system for cooking on each cooker. It really doesn't matter if that cooker likes 225°, 240°, 250°, 260° or 275°. I just want to be able to replicate that cook often so I know exactly when it's going to be done. Within a 2 hour window.
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225 gives a bigger window for not overshooting "doneness" of meats. And it's a safe and good starting temp for the backyard cook that doesn't have a fireboard, smoke, maverick, etc. And it's a good temp to learn what your rig does well. If it doesn't sit at 225 and is happier at a higher temp, you will eventually figure that out. You have to find what works for you, whether it's a set it and forget it or a stickburner. You have been given great advice on what temps works for each cook, but at the end of the day making good BBQ at home requires sweat equity. Ambient temps, wind, humidity can all play roles in your temps/cook times/results. Just remember BBQ is supposed to be relaxing and fun and enjoy the journey.Comment
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I think it is generally accepted that anything under 300 degrees is considered low and slow. Really, I place more importance on the finished product and the peculiarities of the cooker and the fuel being used. I shoot for 225 on the Weber kettle, but wouldn't even put myself through the torture of trying to do that on my stick burner that is much more manageable at 250-275 with excellent results.Comment
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I have been using 225° for my Primo and 250° for my Akorn. So, I think part of the answer depends on the cooker being used. The Akorn can run at 225°, but it runs at 250° much better. And as some have answered, their cooker seems to like 275°. Since I am assuming you are asking in regards to your Primo, I would recommend trying 225°. Also, keep some sort of record of your cooks. This will help you plan your long cooks, plus it will give you historical data to compare to when you want to try something a little different.Comment
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JCBBQ, I use it for long cooks or when it is windy. I really like it and it is simple. The variable speed fan and simple WiFi connection were the deciding factors. I open the top vent the width of the meat probe and it will run at 225°F with the fan occasionally cycling from 0 to 14%.
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Like everyone said it depends on your equipment and also on your 'situation'. I prefer 225 cause I use a pellet smoker mostly for my 'low and slow' and always overnight.! I can get a good sleep without overcooking the meat. Cooking at higher temps and finishing earlier would not suit me. I then wrap and hold in a 170f oven to serve for lunch.. After a good sleep.. Planing ahead is important..To me getting sleep is important as well..After all I'm no longer a spring chicken and staying up all night is a pain at best....😛 I did a ' stay up all night ' cook recently and ' not for me anymore ' ...
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Which one I pick is dependent on when I want to eat.Comment
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