Cooking Temp

[Fisho84]

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.

[HoosierKettle]

I've never cooked that low besides doing jerky. Not sure of pros and cons. Try it and find out.


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[Fisho84]

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

thanks mate I just don't want to F up a good cut of meat

[sonofabutcher]

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.


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[Fisho84]

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

thanks mate but ill be using my WSM 18"

[Stoneage]

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.

[Fisho84]

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

[bamakettles]

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!


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[Fisho84]

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

thanks mate