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Cooking temperatures in a stick burner?

post #1 of 3
Thread Starter 
Hey everyone. I just picked up a 20" Horizon RD Marshal Special. I'm located in Canada.I have some seasoned apple and hickory splits. I seasoned and dry ran it a few times. I am moving up from a UDS smoker powered with lump that I used to cook at 250f. I do a lot of bbq/smoking in the winter and it can get pretty cold, -5f without the wind. Is 250- 270f a reasonable temp for smoking ribs,brisket, pork butt etc.? I never really noticed a difference in the final product from 225f to 250f. From what I gather most stick burners don't obsess with temperature and focus on a clear or thin blue smokestack.
post #2 of 3

Congratulations on your new smoker. If you will take a look at stick burning 101 that will get you going in the right direction. Take the time to learn how to control you smoker and seal up all of the air leaks. The only problem with going above 250° is if you have sugar in your rub it will burn. 

Happy smoken.

David

post #3 of 3

I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?

Happy smoken.

David

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