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  1. #11
    Join Date
    Oct 2014


    You know now that you mention it I have noticed this hot and fast trend gaining more ground recently.
    I still prefer low & slow, I think it's just anot old habit that hasn't died yet for me.

    I think hot & fast does help shorten the dreaded stall. And it sets the sauce or glaze better
    Webber performer deluxe
    Cinder block smoker
    Cabinet smoker
    Gravity feed 36x24x48 coming soon!

  2. #12
    Join Date
    Jan 2008
    Heard County Georgia


    Been doing low and slow for too many years to change. That said, I was all about offsets cookers till I got the Akorn. So, I might give hot and fast a go some day. Far as steaks go, I want mine to moo when I poke the fork in it.
    For every mile of road, there is two miles of ditch!

  3. #13
    Join Date
    Jan 2008
    Carthage, MO


    I vary around on brisket cooking temps. My usual temp runs 250 to 275. But if I'm in a hurry I'll go hot and get on to the probe tender finish line.

    Sent from my SAMSUNG-SM-G870A using Tapatalk
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!

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