Enrico Brandizzi
Babbling Farker
- Joined
- Dec 16, 2013
- Location
- Rome, Italy
In the last months I changed my way of BBQing.
These are my changes:
1) moved to lump charcoal instead of briquettes for L&S cooks;
2) stop using water in my cooks. I think this is only for winter time when moistness is in the air;
3) I increased my cooking T to 250F.
This is the question: I noticed that 250F (instead of 225F) cooking T has shortened significantly my sessions. And Fat renders much better.
But what am I loosing in your hopinion?
Thanks in advance for your opinion.
Enrico
These are my changes:
1) moved to lump charcoal instead of briquettes for L&S cooks;
2) stop using water in my cooks. I think this is only for winter time when moistness is in the air;
3) I increased my cooking T to 250F.
This is the question: I noticed that 250F (instead of 225F) cooking T has shortened significantly my sessions. And Fat renders much better.
But what am I loosing in your hopinion?
Thanks in advance for your opinion.
Enrico