Temp control on a 22?

[Bruno]

Amazingribs.com states the 22 likes to run at 275 and is difficult to run at 225-250.
Do you guys agree?

Thanks.

 

[Bob Bass]

NO. I do not agree.
Although I do run both pork and beef at 275, it is by choice, not limitation.
275 seems to do a better job of rendering the fat.

 

[MattCotter]

2 overnight cooks so far and bothe settled in 225-250. No issues at all on it running too hot.

 

[Bruno]

Sweet, that makes it a no brainer I'm going to order up a 22. Thanks and please if anyone has any thoughts on temp control by all means please share.

 

[Justin Hancock]

I have cooked numerous times at 250 on my 22.

At first they all cook a little hotter but after about 5 cooks it stops cooking so hot. This is for any WSM.

In regard to temp controllers, there are a few threads on this but I use Auber controllers. IMO they are a cost effective way to give you peace of mind about temp control if that's what you want.

 

[Enrico Brandizzi]

NO. I do not agree.
Although I do run both pork and beef at 275, it is by choice, not limitation.
275 seems to do a better job of rendering the fat.

Bob must ask you this: did you ever test 250F cooking T?
If yes wich differences did you notice?
Much better for pork (ribs or/and pork butt) or beef (brisket or/and shorts) ?

 

[Enrico Brandizzi]

Bruno with my set up (waterpan removed, pizza stone installed, CB door, ATC installed) my WSMs run like champs super steady at 250F, exactly where I want.

 

[Bruno]

Thanks for all the info. Really looking forward to getting started.

 

[Bob Bass]

Hi Enrico... At Harry's suggestion, I moved up from 250 to 275. It seemed to do a much better job at fully rendering the fat, in pork ribs, pork butt and beef brisket. At times, have played around at 300 with good results.