25 replies to this topic

[positiveContact]

I always cook at 275-300. I get better results at higher temps.

I think I get more consistent results at the higher temp. It could also be I can monitor it more closely.

[idajack]

I always cook at 275-300. I get better results at higher temps.

Measuring the temps at the grate level I’m assuming. 275-300 at the grate can translate to 225 at the lid where most consumer grade smokers have a cheap thermo fitted so maybe the old adage of 225-250 sort of works for beginning cooks

[HVB]

I always cook at 275-300. I get better results at higher temps.

That is where I run too. It makes it easy because that is where my smoker runs best at.

[Stout_fan]

225 at the lid where most consumer grade smokers have a cheap thermo fitted so maybe the old adage of 225-250 sort of works for beginning cooks

Industrial PID controller with a K type thermocouple placed within 1" of the shoulder. At 250 I'm having a bit of a problem getting the wood chips to totally burn. They mostly just char. Bumping it to 275 solved that problem.

 

Seriously, what else did you expect from an EE?

[positiveContact]

Industrial PID controller with a K type thermocouple placed within 1" of the shoulder. At 250 I'm having a bit of a problem getting the wood chips to totally burn. They mostly just char. Bumping it to 275 solved that problem.

 

Seriously, what else did you expect from an EE?

 

I thought charring was the desired outcome with woodchips.  typically what is left of mine looks kind of like lump charcoal.

[Alan Thicker]

I like to use sea salt as my rub… That’s it