All depends on you and your cooker... I have to fight my stick burner more to keep it at 225 than I do 275 ish.... i would bet money on something like pork butt you nor your guests will be able to tell the difference....
225 if s benchmark they use to give people to try control the variable...
I do 225 unless I don't. Some times I will run at 200 for a couple of hours to up the smoke. This is in my Yoder, I have not cooked enough in my cabinet to decide yet. I have not tried 275 yet but enough people say it doesn't hurt for me to believe it. But I do most of my cooks overnight so I want slow.
I only do 225 cause that’s where my smoker is on "High Smoke". I wonder if I would get less smoke at 275?
Sounds like a 275 cook is needed to find out......will report back
Depends what ya cookin and what you are cookin on. If its going to the barrel, I have to let it go. On the kettle then I can dial it in. Rarely cook at 225.
dancingzorba Learnin yer pit, an bein able to make Great Foods outta any cooker is more highly developmental than anything I can think of, when strivin to achieve yer ideal Nirvana of BBQ...
I was bout 55~ish, afore I got my first "decent" smoker, an it was a COS...
I have no doubt in my mind that ya can/do brang some glorious BBQ outta that lectric, Brother!
Last edited by Mr. Bones; June 24, 2020, 05:26 AM.
There is one exception and that is for pellet smokers. From what I understand they produce there max smoke at lower temps and I would not change that at least for the first few hours.
I still use my electric smoker (Bradley) from time to time. It maxes out at 270-280 as well and I’ve never had a problem. I’m unsure if it just my smoker or all electric smokers but it seems to take a much longer time to get back up to temp after adding food or opening the door to peek?
I'd think it was rather inherent to all lectric cookers, same as recovery of lectric water heaters vs gas fired heaters...
An element takes a longer time to recover air/water to setpoint, vs live fire...
Mr. Bones. Every time I come to the "Pit" I learn something new. The only 2 things I’ve ever had that run on gas is my cars and my Weber grill. Maybe it’s living in the Pacific NW with all our hydro electric dams that have denied me the opportunity. Thanks!
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