On 22-Apr-2008, "Big Jim" > wrote:
> "skeeter" > wrote in message
> ...
> On Apr 22, 9:34 am, "Big Jim" > wrote:
> > "skeeter" > wrote in message
> >
> > ...
> >
> > > All,
> > > I fired up my duo this weekend and was surprised that with just a
> > > chimney starter full of royal oak lump, I got up to 300 degrees with
> > > the vent 1/2 open on the side firebox. That was a bit high for what I
> > > wanted to smoke (beef ribs). How much luck have others had with
> > > maintaining 200-225 on that rig, which I thought was the ideal temp
> > > for low and slow.
> >
> > > Other than that - it's been a honey of a smoker. the split chicken
> > > breasts turned out juicy and flavorful.
> >
> > 300° is not a bad place to cook anything. Why do you feel the need to
> > cook
> > at 200°?. If your pit wants to run at 309° let it, don't fight it, you
> > will
> > spend a lot of time fire tending if you do.
> > --
> > James A. "Big Jim" Whitten
> >
>
> I just thought that was a bit too high for beef ribs, and especially
> if I want fall off the bone tender ribs
> and brisket. Maybe Ill cut back on the air damper a bit more. It's
> nice though putting 1 load of charcoal
> into the chimney and then onto the side burner, and that's the only
> flaming I do for the whole smoke!
>
>
> Good points. You can still get falling of the bone beef and pork ribs as
> well as brisket and BUTTS at 300° and higher.
> Depending on the pit it could take more fuel.
> Don't be afraid if the temps git somewhat high, It wont ruin them.
> Good luck.
> --
> James A. "Big Jim" Whitten
>
> www.lazyq.com
I'm just reenforcing what Jim said. I cook with an NB Silver offset.
It absolutely does not like to cruise below 270°F. (245° - 280°).
It's basically rock solid at ~270° and stays there for about 3 hrs
on the first load. I cook chicken, spareribs, beef back ribs, butts,
picnics and briskets all at that temperature. With mixed loads, it's
just a question of taking the individual items off when they're done
and leaving the rest to finish in their own good time. I've had no problem
getting the collagen to break down all the way to the bone. Chicken
of course needs some help with the skin, but that's another story.
Beware of tenderloins and loins of either beef or pork. They cook
up god awful quick compared to other types of meat.
--
Brick(Youth is wasted on young people)