Speak up all you Middle of the Roaders!


 
I do my ribs at 275, chicken (drumsticks and thighs) at 300, butts at 250 but will be trying my next butt at 225 just so I can say that I smoked it for longer than 10 hours. I usually find my butts (7-8 lbs) take ~1hr/lb @ 250. Once I get a hang of the setup, I will try a brisket which will definitely be over 10 hours. Every so often, once my smoking is done, I just let all vents open and the pit gets about 350 (per therm on the doom lid) and I just let 'er bake to get rid of the unused briquettes. Keep in mind, that is not with every smoke, just once in a while, just to make certain she can get up that high.

Dave
 
I'm mad as hell and I am not going to take it anymore! Whoops wrong movie..... carry on.

Middle of the road, kind of like a place thats safe, where you don't say what you really think.
I like low and slow for things that I think should be low and slow and not hurried. If it is something
that I am grilling, crank it up. There, I have said it... I am anti middle of the road. Besides, why did
the chicken cross the road? To get to the other side, not just lie down on the yellow stripes in the middle of it. :o)
 
I find my WSM settles in at 260/265 so that has become my temp for most meat, for some reason it will sit there all day/night without any adjustment, do I qualify?
 
Dave S said:
I find my WSM settles in at 260/265 so that has become my temp for most meat, for some reason it will sit there all day/night without any adjustment, do I qualify?
Click to expand...
Certainly Dave!

Mine likes that range too, no matter the brand or type of charcoal.
 
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