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high temp smoking ? - Page 3

post #41 of 43
Quote:
Originally Posted by Mdboatbum View Post

Quote:
Originally Posted by cal1956 View Post

sorry if I stepped on someone toes ,
however I honestly don't understand how anyone can consider it smoking at these high temps
 smoking meat has always been and always will be ...... low and slow

If you don't understand, just ask. Nicely. Smoking and low and slow are not necessarily tied together. Nothing wrong with low and slow, but it's not the only way. You can, in fact, get great smoke penetration (even a smoke ring), compete breakdown of connective tissue and a wonderful outer crust at temperatures in excess of 300°. In addition, the time is cut by half or more, and the meat loses less moisture. Imagine a rack of ribs smoked to tender perfection with less than an eighth of an inch of pullback from the bone.

Ribs done at 300°. No pullback, no leathery exterior and perfectly tender meat.
Just wondering how does smoking ribs at 300* effect the time frame? I understand that time is not how to judge a cook...just wondering about the planning of a meal, time wise, aspect of things...

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post #42 of 43
Quote:
Originally Posted by inkjunkie View Post

Just wondering how does smoking ribs at 300* effect the time frame? I understand that time is not how to judge a cook...just wondering about the planning of a meal, time wise, aspect of things...

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I haven't done them at 300, but have at 350 and it cuts the time down to 1 1/2-2 hours tops. So your saving a bunch of time.
post #43 of 43
Quote:
Originally Posted by inkjunkie View Post

Just wondering how does smoking ribs at 300* effect the time frame? I understand that time is not how to judge a cook...just wondering about the planning of a meal, time wise, aspect of things...

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Usually 2 1/2-3 hours plus the 1 hour rest @300°
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