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Pot smokers do it better. - Page 2

post #21 of 22
Thread Starter 
Haha!! Don't hold back, say what's on your mind. 😄
I agree on the bark, but folks round here seem to like the heavier bark so for those who do, the low and slow approach might suit their taste better. For me, the one I did Saturday pretty much checked all the boxes. Short cook time, light yet crispy and flavorful bark and tender,succulent, juicy meat. And I discovered I can get there without foiling.
post #22 of 22
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Originally Posted by Mdboatbum View Post

Haha!! Don't hold back, say what's on your mind. 😄
I agree on the bark, but folks round here seem to like the heavier bark so for those who do, the low and slow approach might suit their taste better. For me, the one I did Saturday pretty much checked all the boxes. Short cook time, light yet crispy and flavorful bark and tender,succulent, juicy meat. And I discovered I can get there without foiling.

LOL.....i couldn't help it boat. :biggrin:   No disrespect intended.    Anytime i hear someone say L&S is better i gotta say something because i know better.  I  kinda cringe at the 225* area also because the smoke just isn't as good as quality of a burn....of course it depends on the smoker and how your fire is set up.

 

I don't even consider 300 H&F, it's more of a medium. Over 350 i'd consider hot and fast. 

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