Low temperature question

Posted: Mon Jan 16, 2012 5:31 pm

Ok for most cooks I try to maintain 225 to 250f. I've noticed on the forum and other places alot of people start meats slower, say around 170ish and increase as the meat comes up to temp. What is the merit to this? I have a few ideas behind it but was curious what you guys think about that technique.

Posted: Mon Jan 16, 2012 6:24 pm

The ONLY place I have seen advice like that is with FEC pellet cookers... to allow the generation of more smoke and time to flavor the meat.

Posted: Mon Jan 16, 2012 6:40 pm

That's one of my thoughts that cold meat allows the penetration of smoke and can create a better smoke ring and of course more flavor.Any thought?

Posted: Mon Jan 16, 2012 8:04 pm

Don't most Jambo guys do the opposite and give it the big heat right away?

Posted: Tue Jan 17, 2012 1:18 am

Fast Murray wrote:

Don't most Jambo guys do the opposite and give it the big heat right away?

Lots of Jambo guys start at 275F and keep going at that temp. I sear big cuts of beef like prime rib or NY strip loin at 350F for 45 mins then kick it down to 250F for the remainder. One thing about an offset like the Jambo is that you don't have to worry about smoke penetration or smoke ring cause it's there if you want it or not.

Posted: Tue Jan 17, 2012 8:46 am

Cold meat does give you a better chance of having a bigger smoke ring.

I don't run any of my charcoal or wood fired smokers at temps below 200, usually 240-250 and that's the temp when the meat goes on.

The comment of mine above (running at low temps for a few hours) specifically relates to pellet cookers; the pellet fires burn clean and if you like a lot of smoke flavour in the meat, that practice can help. At lower temperatures (or the 'smoke' setting on a Traeger for example), the pellet fire smolders a lot more and puts out more white smoke.

Posted: Tue Jan 17, 2012 9:56 am

Rob R wrote:

Cold meat does give you a better chance of having a bigger smoke ring.

I don't run any of my charcoal or wood fired smokers at temps below 200, usually 240-250 and that's the temp when the meat goes on.

The comment of mine above (running at low temps for a few hours) specifically relates to pellet cookers; the pellet fires burn clean and if you like a lot of smoke flavour in the meat, that practice can help. At lower temperatures (or the 'smoke' setting on a Traeger for example), the pellet fire smolders a lot more and puts out more white smoke.

I have heard of the 180f method with the Fast Eddy's. I believe they teach that at the Cookshack cook school.

Posted: Tue Jan 17, 2012 9:59 am

any thoughts to the pros and cons of that method. I like my steady method fine but am willing to try something different if there is any legitamacy to it.

Posted: Tue Jan 17, 2012 11:01 am

On a pellet cooker... Pros: it helps get more smoke flavour. Cons: Um... it takes longer?

On any other type of cooker I don't see any reason to change what you're doing.

Posted: Mon Jan 30, 2012 6:17 pm

Possible problem with this , the meat is in a tempature danger zone for for a longer time and increases the chance for a problem with food poisoning
just saying

Posted: Tue Jan 31, 2012 4:14 pm

I've started briskets at 170F in my WSM, with the meat at 40F and worked up to 225F over a few hours. The only difference I found was a slightly better smoke ring. it's wasn't worth the trouble, even if I was punching the temperature up via my computer and the stoker. I put them in at 225 and finish at 225, unless I need to speed it up, then I go to 250 or 260.

Like Rob, I don't like the fast cook method in a WSM, although I'm going to try one more time with a fair bit of smoking wood right at the start of the cook, something strong like Pecan or Hickory.