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Difference between 5-10 degrees on a smoker
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Hi guys in relatively new to smoking. I got a bought a wsm for myself for Xmas because I love BBQ and I wanted to up my game a bit. I've been starting to get a hang of it, done a couple pork shoulders, some ribs, chicken and a sirloin tip. The last two (sirloin tip and pork shoulder) turned out awesome. I'm just curious what difference smoking at 225 would be to smoking at say 220. I see a lot of recipes are very specific to cooking temps. I have been doing most of my cooking around 250 and I've liked the results. Would it depend of the size of the cut I'm cooking? Larger roast means lower temp?
I smoke most of my uncured meats between 220° and 250°. There isn't much difference between 220° and 225°.
A lot depends on the meat & the smoker.
My smoker only goes to 275°, so that's my max for everything, including chicken, even if I wanted a higher heat to crisp the skin.
I'll use 220° sometimes to make it take longer to get more smoke on my meats.
If I injected a large roast (which I never do), I might smoke it at 275° to make sure I get it through the Danger Zone in less than 4 hours, therefore "larger roast may mean higher temp".
My 2 cents,
Yes, if you inject a whole meat item, or insert a temp probe in it before it's in the smoker for a couple hours (I do 3 hours), then you have to treat it like ground meat & get it from 40° IT to 140° IT in no less more 4 hours.