Worth cooking 25F lower?

[KC Transplant]

My UDS likes 250 to 275. When Big Red is happy, I'm happy. I think the fat renders better and haven't noticed any other changes since I stopped battling to stay at 225. My mini likes to run around there too. I figure if it tastes good why fight it?

 

[DetTigersFan]

I pretty much always cook at 270 to 300. You're not losing anything. If I wanted to cook lower I would have to alter things to make it happen which just makes more work for me. My cooker likes 270 to 300 so I just learned to cook at those temps.

 

[code3rrt]

For the most part I agree with the 275-300 for cooking temp. The two Items I cook differently would be, first, chicken, usually in the 325-350 range, sometimes hotter. The second would be a rib roast or prime rib, with that I try to stay near 225 til I reach an IT of 125 or so, then go for the hot sear and rest prior to serving.

KC

 

[Wampus]

Oh you're definitely losing SOMETHING cooking at a higher temp......



.......the time it takes to get to BBQ bliss!

 

[aawa]

It appears as if most people hove around 275 in this thread. I guess I like to cook faster than most at 300-325 lol.

 

[fantomlord]

I cook wherever my grill/smoker wants to be, and adjust my times accordingly.

WSM ~275, kettle~375. I didn't notice any negative effects when I moved my cook temps up.

 

[KingofTheCoals]

The Akorn loves 275, I also notice my smoke is very clean at that temp. 205-235 it's tough for me to keep it light blue. You will enjoy the extra time spent sipping or eating. :clap:

 

[AlwaysSmokey]

Like others have stated,.. it depends on what I'm cooking, outside weather factors, where the pit is wanting to settle, and how much time I got. Roll where you want to brother, it's your party !

 

[BBQ Bandit]

Just have a thread going now... been using the WSM 22" dry, hot and fast.

See for yourself - http://www.bbq-brethren.com/forum/showthread.php?t=207485