mph33
Full Fledged Farker
my experience, my WSM 22 loves 275 degrees and the food comes out great everytime. tried to do a picnic and butt low and slow @ 235 and i wasnt impressed. woke up in the morning to check temps and to wrap. bark looked decent but the meat was like holding a hot softball. there was several over cooked pieces that needed to be chopped. for the most part, the meat(s) pulled well but i wasnt impressed. no more overnight cooks for me. i got the auber temp controller and digital temp probes. 275 and hot and fast is the best way to cook. For me, I'd rather just get up early in the morning and start the cook versus not being able to monitor and hoping that all of my equipment does its job without my help. i guess for overnight cooks, you need to use briquettes vs lump. lump can have some temp swings. briquettes are a lot more consistent but i like the flavor of lump better.
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