I just finished watching BBQ pit masters It put me in the mode for some ribs but its raining out side
oh well then you will have to build some sort of gazebo or something like a shed with no sides.I have had so much trouble with those thing' they won't even last me a hole summer. we have bad wind where I live.So for me that not going to do.But thanks for the idea
oh well then you will have to build some sort of gazebo or something like a shed with no sides.
Yes, hot and fast cooking (cooking at higher temps, typically 275 and above) will generate a quality product. HNF has really been made popular on the comp circuit becauuse it allows the pitmaster to sleep in his RV all night or check into a local hotel, get back on site and start his fire around 6 AM, then still turn out a quality, winning product. I have used the HNF method a few times with success, but one of the real keys to the comp cooking HNF is the injections they use, commercially bought with phosphates to help the meat retain it's moisture during a HNF cook. If you are having success and like your product at slow and low temps, then keep on trucking! BBQ, as I have stated a number of times in posts here, is a state of mind, a personal preference, whats good to you is good. There is never only just 1 way to cook a piece of meat.I've been watching a marathon of the show lately. Namely because I just got into smoking several days ago. I know it's competition BBQ, but the temps (cooking temps, not IT temps) seem a lot different than I've been reading about.
They seem to be cooking with higher temps and shorter time. Does this turn out the same quality product versus lower and slower?
Also, they seem to get the meat to temp quick then let it rest for long periods of time. How does this affect the meat?
I've been cooking for longer times at lower temps and seem to get good meat IMHO, just wondering if the two methods produce equivalent products?