Why low and slow for a roast? I like hot and fast....

[goinforbroke]

You gotta admit though.. it's nice to read an alternate way of doing things from time to time.  And I think that's the point.  Otherwise, things can get a little "kool-aid-y"..  

Hot and Proud!

 

[pgsmoker64]

You gotta admit though.. it's nice to read an alternate way of doing things from time to time.  And I think that's the point.  Otherwise, things can get a little "kool-aid-y"..  

Hot and Proud!

Exactly the point I was making!!!! 

Make your choice but be open minded!

 

[sqwib]

Personally speaking...The main benefit I get from low and slow is, I get some ME time, away from all the distractions.

If the wife new I could cook in half the time that would mean less ME time, so please keep this hush.

I am sure everyone here is familiar with the phrase, "Take time to smell the Roses!"

Think of it as driving through a scenic area and taking in the world around you, it's much more pleasant driving a scenic route at 30 MPH than 65 mph, or picture this, your home with 3 fighting kids a barking dog, telemarketers calling every 15 minutes and the wife unit asks you to go to the store for some milk, now ask yourself how fast do you go to the store and speed back with that milk, anyhow with that said I am of both thoughts fast when needed and slow when I need it!

FAST COOK LINKS

Ribs in 90 minutes

Picnic at 275° - 325°

Here is how I have summed it up in the past.

MY GOAL IS TO HAVE FUN!

I find something therapeutic about being outside cooking with a fire. I guess you could say it's sort of a therapy, well we know its definitely an aromatherapy. It really relaxes me to be out with the pit fired up on a cold day without the worries of the world around me.


This is what it is like for me when cooking on my pit.

You get up before the sun, head out to the pit, it is dark but the darkness is welcome, it makes you feel like you are in your own world.

You open up the firebox door and start a fire.It is very still and dry out, the fire burns upward.

It is silent, almost a deafening quiet, no birds, no airplanes or cars, no air conditioners, the only thing that is heard through the silence is the crackling of the fire, you glance at the temperature gauge on the wall and it reads 36°, you think to yourself , "that's cold", but the warmth from the pit is comforting and you are not cold.

The light from the fire cuts through the dark giving the area a warm soothing glow and the smell from the freshly ignited wood makes you close your eyes and inhale deeply, you loose yourself for a minute, at this point you know its going to be a great day.

You head upstairs and grab the pork, once at the pit, you unwrap the pork and get hit with another welcomed smell...it's of your rub, as you gaze at the slather that has developed from the rub mixing with the meat juices you are fighting the urge to swipe the gooey goodness with your finger and taste it like you would icing on a birthday cake, the whole time saying to yourself, "life is great".

The fire settles down, you look over your shoulder and notice the glow of the sun peeking through the trees.

You set up your pit and place your treasure into the pit, you close the pit and head upstairs to grab a coffee and back out to the pit.
You then place your favorite chair by your firebox and gaze at the thermometer and it is now 42°.

As you sip on your coffee you get a faint smell of your rub alongside a bit of smoke smell, now you get anxious... you spring up and take a peek... not much going on but you take a minute to admire your treasure.

A little while passes and you add some more wood to the fire, as the fire crackles you hear a sizzling sound, you spring up out of your chair and pop open the pit,...whoosh you get plastered in the face with the first signs that your pork is on it's way, you have now just opened Pandora's box, the anticipation weighs heavily on you like a crushing force that can only be lifted by time.

As you admire your treasure you notice the "pork gold" oozing from the surface, you know everything is as it should be and you have aligned with the universe.

too be continued.



Nothing is more relaxing to me than being outside tending the pit on a nice fall morning, kicking back with a fresh cup of coffee taking in all the wonderful aromas from the pit.

As much as it is relaxing, there is also something primeval about cooking meat over a fire, there is also the satisfaction of producing a product that required so much attention and will be enjoyed by many.

When I'm cooking on the pit, it's not just cooking it is more of an event. Now that I look back I remember my Mother In Law would make thanksgiving dinner, I saw her slaving in a kitchen all day, but to her she was enjoying her event, she was in her element and enjoying every minute of it, to me it looked like a lot of hard work.

When I'm cooking on the pit, folks look at me and say, "man you've been tending that pit all day that seem like a lot of work", but I'm in my element, so I say, "its only work if you don't enjoy it".

Thanks

SQWIB

 

[s2k9k]

I too got tired of the real long smokes and burning a bunch of propane so I gave up on butts in my GOSM and started doing them in my Mini. I smoke them at about 280* and they are done in about 1 hour/lb and come out as good if not better than when I did them low and slow.
Here's one I did Saturday and it was done in less than 1 hour/lb:

102_1284.JPG

• s2k9k
• Mar 17, 2013

 

[chef jimmyj]

Damn SQWIB! Reading that description I wasn't sure if I was on SmokingMeatForums.com or PenthouseForums.com! 

 I think I need a Cigarette now...JJ

 

[s2k9k]

Damn SQWIB! Reading that description I wasn't sure if I was on SmokingMeatForums.com or PenthouseForums.com! 

 I think I need a Cigarette now...JJ

What is this Penthouse Forums you speak of? If it's anything like Squib's post I want to read more! :sausage:

 

[smokinclt]

Guys...bottom line, Q is an art best left to the artist!  If you like it hot and fast, go for it....if you like low and slow, go for it.

We don't try to force our methods on anyone here at SMF we simply provide technical information to help everyone make the best smoked meat possible.

So, like rubs, smoking woods, charcoals, marinades, and smoking temps, it's all a matter of personal preference!  The whole thing is about enjoying the experience, do it the way you want and as long as the final product turns out delicious that is all that matters!!!!

So let's just enjoy the smoke and the meat!

Bill

 

[smokinclt]

SQWIB that one fits me to a tee. I was going to buy a backwoods or a BGE but my GF asked me if I really wanted an EZ Bake Oven (No offense to owners of said pits). I had to think about it for a few days but the answer was NO. So I ponied up for a Lang 60. I love the whole process, the event, the day and night if needed. Its kinda funny but I sometimes take a day off just to smoke.  

As for the whole low and slow or hot and fast or somewhere in between.... I use all of these. Just depends on my mood and what I want. My last brisket was done hot and fast. Took about 7 hours for a 13 pounder and man was it good. The BE's stayed on for a couple more hours but that was dessert

Cook how you like it and others will like it too. 

Doug

 

[pgsmoker64]

Damn SQWIB! Reading that description I wasn't sure if I was on SmokingMeatForums.com or PenthouseForums.com! 

 I think I need a Cigarette now...JJ

Dang JJ!  LOL

 

[sqwib]

What is this Penthouse Forums you speak of? If it's anything like Squib's post I want to read more!

Damn SQWIB! Reading that description I wasn't sure if I was on SmokingMeatForums.com or PenthouseForums.com! 

 I think I need a Cigarette now...JJ

LOL, You guys crack me up!

SQWIB that one fits me to a tee. I was going to buy a backwoods or a BGE but my GF asked me if I really wanted an EZ Bake Oven (No offense to owners of said pits). I had to think about it for a few days but the answer was NO. So I ponied up for a Lang 60. I love the whole process, the event, the day and night if needed. Its kinda funny but I sometimes take a day off just to smoke.  

As for the whole low and slow or hot and fast or somewhere in between.... I use all of these. Just depends on my mood and what I want. My last brisket was done hot and fast. Took about 7 hours for a 13 pounder and man was it good. The BE's stayed on for a couple more hours but that was dessert

Cook how you like it and others will like it too.  

Doug

Dude you nailed it in those 11 words. (and a lot shorter than my post)

 

[mountainhawg]

That SQUIB sure enjoys his Q-ing! Cool read!

 

[rtbbq2]

To each his own on the temp. I like to start low and slow. 225° on the temp for at least an hour or two. While the meat is warming and before the outside of the meat is crested more smoke will enter the meat. Also if you go slow especially in the beginning you don't run all the juices out of the meat. Once the outside skins really well, I usually turn up the heat to about 250° or so. If you go much higher you can easily burn the sugar that is in the rub. Beef is especially better cooked low and slow in my opinion.......RTB.....

Oh one more thing. Remember the Q-views next time around.............