Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Fisho84 on August 09, 2020, 03:22:48 PM
-
Gday all hope all is well!!!!
Fellow grillers I have a hopefully a simple question and here it goes.
The ideal cooking temp for smoking is around that 225F-250F mark, now what happens if I was to say smoke some beef ribs at 180F-200F for a longer cooking time due to the lower temp will this work? what are the pro and cons regarding doing this.
-
I’ve never cooked that low besides doing jerky. Not sure of pros and cons. Try it and find out.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
I’ve never cooked that low besides doing jerky. Not sure of pros and cons. Try it and find out.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
thanks mate I just don't want to F up a good cut of meat
-
Whatever temp you run make sure you have a clean fire for good smoke. 180 would be hard to achieve in a kettle imo and choking down the vents to achieve that low of a temp might get you bitter smoke if your using wood chunks.
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Whatever temp you run make sure you have a clean fire for good smoke. 180 would be hard to achieve in a kettle imo and choking down the vents to achieve that low of a temp might get you bitter smoke if your using wood chunks.
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
thanks mate but ill be using my WSM 18"
-
180~200 is nice for sloooow smokes (12~14 Hrs) but not good for things like pulled pork. Its just not hot enough.
I ran my old one at 180~200 for the first 8~10 hours then cranked it up to 250~280 to finish with the meat foil-wrapped so it pulled better.
-
180~200 is nice for sloooow smokes (12~14 Hrs) but not good for things like pulled pork. Its just not hot enough.
I ran my old one at 180~200 for the first 8~10 hours then cranked it up to 250~280 to finish with the meat foil-wrapped so it pulled better.
sweet as man thanks
-
I’d go higher.....lower temp = more smoke IME and you need to keep your target temp in sight. 30 hours to get to 203F might well get you a big ole piece of leather jerky. But if curious, try it and see!
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
I’d go higher.....lower temp = more smoke IME and you need to keep your target temp in sight. 30 hours to get to 203F might well get you a big ole piece of leather jerky. But if curious, try it and see!
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
thanks mate