View Full Version : Temperature Control

Bob E
02-28-2010, 01:45 PM
When you BBQ different kinds of meat low and slow, do you aim for a different temp range for each kind of meat or do you have a particular temp you like to use no matter what kind of meat you are cooking all things being equal while keeping the temperature steady? Do you have a “sweet spot” temperature for all your BBQ and do you prefer a specific temp or a temp range? You seem to take temp control pretty serious. Where would you rank temp control compared to all the other variables that go into achieving great BBQ.

Harry Soo
02-28-2010, 05:52 PM
Consistent temp is key to good BBQ. So is meat choice, preparation, rub, mop, injection, schemers, marinades, sauce, etc. but that's another story.
Here's my competition formula:
Butts and Brisket - 250 degrees
Ribs and Chicken - 275 degrees