Jump to content


Photo
- - - - -

Pulled Pork questions

food

  • Please log in to reply
25 replies to this topic

#21 postSingularityHumanoid

postSingularityHumanoid

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 63274 posts
  • LocationLimbo

Posted 25 July 2022 - 05:41 PM

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.

#22 idajack

idajack

    Werecomptroller

  • Patron
  • PipPipPipPip
  • 5069 posts

Posted 25 July 2022 - 06:32 PM

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

#23 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 17621 posts

Posted 25 July 2022 - 06:34 PM

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.

#24 Stout_fan

Stout_fan

    Frequent Member

  • Patron
  • PipPipPipPip
  • 2941 posts
  • LocationKnoxville, TN

Posted 16 August 2022 - 04:34 AM

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?



#25 postSingularityHumanoid

postSingularityHumanoid

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 63274 posts
  • LocationLimbo

Posted 16 August 2022 - 04:41 AM

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.



#26 BlueBoy

BlueBoy

    Comptroller of King Richard V

  • Patron
  • PipPipPipPipPip
  • 41504 posts
  • LocationCamarillo, CA

Posted 18 August 2022 - 11:06 AM

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





Also tagged with one or more of these keywords: food

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users