Originally posted by Lew:
Just for the sake of clarity, what do you guys consider HH and L&S? I would guess 225 would be L&S and 325 would be HH, but what about 275? I cook my briskets between 250 and 275. Which way am I cooking them?
Lew, I think you have three schools of thought, actually, and I'd put you in the low-n-slow like myself. I'll probably "get it" for this little essay of personal opinion, but here goes:
You have your "Nothin' else to do but Q" sub- boiling point smokers. These folks are a true minority, some thinking they're the "real" low-n-slow pitmasters, and I guess they're right.
The proponents say that moisture will leave your meat faster if the pit goes over 212 ...or whatever your elevation's boiling point is. A guy that goes by Smoky Hale (Barbecuing on the Internet) is a proponent of this, and he wrote a book called "The Great American Barbecue and Grilling Manual". This is traditional in some circles in the south, but I don't really know the orgins. I haven't dared cooking butts this low yet, but have smoked spares with good success under 225. I will note that Smoky Hale recommends letting meat come to room temp before putting it on the pit. Dr BBQ, aka Ray Lampe, thinks you won't have much bark if you smoke ribs this low, but personally, I think bark is over-rated for ribs. I want moist and tender, myself.
The next group is the group I'm in. I'll call this group the "low-n-slow" smokers, just like Gary Wiviott's book. We cook slow enough to put it to bed if we want, some of us concerned with going over 250, some happy long as under 275. Wiviott thinks that some temp spikes actually help with the bark, but....
***Truth be known, most of us low-n-slowers probably cook at temps that suit our schedule, our cooker, or our drinking pace.***
Personally, I don't consider 275 as hi heat as I'm truly trying to stay under 300. If I only cooked on the top rack or just put salt and pepper in my rub, I might not care... and if I didn't care how hot it went, I'd then call it hi heat, which is the next group of smokers.
I consider the hi-heat group as the group that pours a ton of lit coals on, opens the vents wide, cracks the door, and typically, uses some aluminum foil at some point. IMHO, nothing wrong with that, but take note that you do risk really dark bark (no foil) or mushy/pasty bark (foiled) and too much foiling WILL result in what some perceive as "greasy bbq".
***Quick and moist prevails here, but PLEASE NOTE that I'm sure a lot of folks have overcome the bark issues enough to win contests.***
Also note that hi heat has been a major player in the traditional barbecue belt of Texas where they smoke briskets and beef shoulder with oak.
***However, the pits typically put the meat much farther from the fire than in a wsm, and foil is not the tradition, not even after the cook. They traditionally wrap and serve with butcher paper.***
I can't believe I went to such trouble for such a broad generalizations, but the floor is now open to clarification and criticism.
