Speak up all you Middle of the Roaders!


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
Seems most folks want a real low and slow cook, or a high heat one for butts and briskets.
I've always been somewhere in the middle.

With the brisket I'm currently smoking, I kept the temps down (225-250) for the first 2 hours to take on smoke.
Then I opened up the bottom vents a bit and let the temp rise to 275 +/- for another hour.
A bit more and she's sitting near 300.

This method works well for me, and I'm sure others.
So give a shout out all of you other MOTR's! :)
 
I expect that I kind of fall into that middle ground myself. I do butts, ribs, and brisket (so far have only done the small corned beef briskets) at 275 degrees. I do chicken at 325-350.

I've been very happy with my results.

Keep on smokin',
Dale53:wsm:
 
Hmmm, I'm not sure where I fit. Up til recently I always did ribs and butts at 275, wrapped ribs in foil, etc. Lately I have been experimenting with 250 and no wrap, just put em on and let em cook.

I guess there isn't much difference between 250 and 275 though.
 
Rick Body said:
Hmmm, I'm not sure where I fit. Up til recently I always did ribs and butts at 275, wrapped ribs in foil, etc. Lately I have been experimenting with 250 and no wrap, just put em on and let em cook.

I guess there isn't much difference between 250 and 275 though.
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Close enough Rick, your MOTR membership pin is in the mail! :p
 
I usually tend to hover between the 250-275 range myself when Q'ing. Not for any other reason really than my WSM seems to settle in nicely at 275 on most days without any effort on my part of fiddling with vents. As Ron Popeil said, "Set it and forget it." I've been quite happy with my results.
 
Most of the times I let my smoker settle where it wants. Usually around 235-245 if gets hotter it's all good. My vents are always set 1 closed -1/4 open - 1/2 open
 
Depends on my timing ;) I don't do L&S, MOTR (great song!) sometimes, semi or HH MOTT.:wsm:

Tim
 
I guess I fit in that MOTR area, I usually run my smoker at 250-260 for butts but the only packer I did was start low and go semi high around 300-310 and really liked the results.
 
I routinely do WSM butts at 275-300 and grill chicken in the kettle at no less than 400, usually higher. (But sometimes not) :D So I'm all over the place. Nobody complains
 
I never thought much about it , but I guess I'm a MOTR type a guy. I find that my WSM sits comfortably at 250-275 without much fiddling...so I tend to go with that. I do cook chicken hot and fast , tho. :cool:
 
Frank H said:
I never thought much about it , but I guess I'm a MOTR type a guy. I find that my WSM sits comfortably at 250-275 without much fiddling...so I tend to go with that. I do cook chicken hot and fast , tho. :cool:
Click to expand...

Yep, me too!

Guess I am a MOTRer.:cool:
 
as someone who doesn't do enough on either of two WSMs, I think so far I am trying to find what the basic temp is that the particular WSM wants to hit, and adjust accordingly. a recent craigslist-found 18.5 inch WSM seems, after 3 tries, to sit right at 220 indicated on a weber (grill, not smoker) thermometer, so I am trying to do things _without_ too much fiddling.
So part of your answer might be regarding just how much fiddling you want to do during a particular session.
 
Same here. Brisket & pork @ 250. Ribs @ 275.
For me, it's not what the smoker dials in at, but what I dial in to the stoker.
Yesterday, at the Valley Center comp, fellow judges were making fun of me being hooked on automation.
Oh well.
 
Bill Klinke said:
how much fiddling you want to do during a particular session.
Click to expand...

My Q got a lot easier once I stopped fiddling with the vents. Let it roll and only adjust if it's getting too extreme.

I'm a 275 degree guy for most cooks. I'm ok with a 240-260 while I sleep, but in the morning I'll open it up for higher temps.
 
Well for once I'm not on the fringe, I run temps of 250-275 for ribs and butts which I foil, anywhere in that range produces great results for me. I have been thinking of doing a rack of ribs at 225-250 and not foil as an experiment....Maybe.
 
If the Barometer is 29.5 or greater
Butts; 250 - 275
Briskets & Ribs (Pork) 225 - 250
If th Barometer is < 29.5
Butts; 225 - 250
Briskets & Ribs (Pork) 225
 
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