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I got a temp question

post #1 of 6
Thread Starter 
So I've smoke about three different things using my weber kettle grill. The first time I smoked Ribs, and the temps ran all over the place.
But since then I've smoked burgers and a Chuck roast, the grill hovered around 240-250. Is that acceptable for low and slow?
I've been using the snake, or fuse method which seems to work rather well, and send pretty efficient.
I'm just wondering if I did a long 12 hour Boston but or something would 240-250 be okay?
Thanks, Josh.
post #2 of 6
Quote:
Originally Posted by joshgrillinlawn View Post

So I've smoke about three different things using my weber kettle grill. The first time I smoked Ribs, and the temps ran all over the place.
But since then I've smoked burgers and a Chuck roast, the grill hovered around 240-250. Is that acceptable for low and slow?
I've been using the snake, or fuse method which seems to work rather well, and send pretty efficient.
I'm just wondering if I did a long 12 hour Boston but or something would 240-250 be okay?
Thanks, Josh.

240-250 would be fine for a butt.  Around 225 is where I target mine, but when I'm at the farm and using the big smoker, my temps average about 250 since that's where the beast likes to run.

 

If you haven't done a butt before, keep in mind that it's a LONG smoke.  Sometimes up to 10-11 hours before you hit the pull temp of around 205 IT.  But, the wait is worth the end results!  Hard to beat some good pulled pork.

post #3 of 6
Quote:
Originally Posted by joshgrillinlawn View Post

So I've smoke about three different things using my weber kettle grill. The first time I smoked Ribs, and the temps ran all over the place.
But since then I've smoked burgers and a Chuck roast, the grill hovered around 240-250. Is that acceptable for low and slow?
I've been using the snake, or fuse method which seems to work rather well, and send pretty efficient.
I'm just wondering if I did a long 12 hour Boston but or something would 240-250 be okay?
Thanks, Josh.

Josh when you do a Boston Butt that temp will be good,are you looking to make Pulled or Sliced? My Mini holds that temp great.

Richie

post #4 of 6
Thread Starter 
Probably pulled!!
When I do a butt, I'll probably do a bank minion method, just because it seems that it would be difficult to add fuel up the snake method.
Would 240-250 work for a brisket?
post #5 of 6
Josh, As far as I'm concerned, 240-250 would work for most anything, if that's where you and your smoker like it. I usually cook a little higher, but that's where my smoker likes to run. Chicken usually turns out better if you can get to 300*+. Cold smoking is quite different.

Good luck, Joe
post #6 of 6

Josh for pulled CB has ya covered 205 I like to use a toothpick,when it is pushed in to test there should be no resistance. I have only done one brisket and I did that at 225* 

Richie

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