Desired Grill Temps

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Would like to hear from you guys about what your desired top grill temp is when smoking... I know it may depend on what meats you are smoking, but overall what is a good average desired temperature...
I seem to be keeping mine about 250, whether I use the Minion method or the standard method of lighting the charcoal... I just seem to be cooking my meat faster than I read about your times on this board...
Yesterday I did the "Pit Pot Roast" out of Smoke and Spice... It called for a 7 hour smoke and mine was DONE in about 3/12... They recommend the temp be at 200, which I very seldom see here in postings... The meat came out tough and somewhat dry... I used both thermometer probes yesterday to see that they were somewhat accurate - and they were only 2 - 3 degrees off all afternoon... I started with a chimney full of Kingsford - when they ashed over I dumped them in the ring and filled to about 2/3 with unlit... At first the temp got to over 300* but then after adding the water and the meat ( the roast and 2 tenderloins) the temp fell to 275 and then down to about 250*
Any advice would be appreciated...
Gary in AR
 
Gary
I think others may agree that while Smoke & Spice is a great book the temps and times seem to way off.
As long as the dome temps stay below 275? (so as to not burn the rub) I'm happy.
Pot Roast is not a good cut for Q, not that it can't be done but fat content is not what you normally would want. This is a cut where foil would have helped. With lack of fat either low temps and a longer cook would be needed to break down the tissue or foil after a couple of hours of smoke and stew it.
jim
 
Hi Gary!

The "acceptable" range for Qing is between 200-275?. I personally smoke mine at 225?.

I am somewhat of a disciple of Willingham...he is a STRONG advocate of keeping the temps at 225?. I chatted with him several years ago at a MIM cook and was thoroughly impressed. I also noticed at the MIM cook-offs the competitiors are nearly all cooking at 225?. I guess it all comes down to who did you learn from.

Some old Texas brisket folks will never cook above 200?. They claim this is the ideal temp to render the fat out and still keep the meat moist....even over long periods of time.

A pot roast in my mind is not a real good meat to Q..and I would never even attempt to smoke a beef tenderloin. So, can't answer that one.

I think in the end, it doesn't make too much of a difference. Fast Eddy cooks his ribs at 275? and wins MANY awards.

One last thing to keep in mind.......every pit will cook differently. 225? on our WSM is a totally different 225? than that of an off-set. I believe that is why my cooking times seems to take longer than my buddy's and their off-sets.

Stogie

[This message has been edited by Kevin Taylor (edited 09-10-2001).]
 
'Afternoon Gary:
I've long suffered with similar issues concerning temp regulation and following are the fairly successful solutions I've picked up from the experts of this site. Using these techniques I can now consistently maintain a 250 degree temp or less (as measured by my thermometer mounted through the body of my WSM 4 inches above the lower grate level).

1. Given the direct relationship between amounts of fuel and temps, try 1/2 ring or less then allow 30-45 minutes for your temp to stabilize.
2. Use only 20 or so briquettes for your starter chimney in lieu of a full load.
3. Experiment with bottom vents settings monitoring how your temp reacts.
4. Follow the Minion Method using cooler burning Kingsford briquettes.

Living with a family of fajitas lovers, I regularly smoke less expensive cuts of beef. The trick I've found is not exotic nor professional but is simply to treat these cuts like you would when grilling a steak, e.g. given the characteristics of lean beef as described by Jim and Kevin, the less you cook the more tender the outcome! Keep experimenting and enjoy!
?.John
 
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