Mark @ Everlast
Advertiser
I've taken it down to 175, but that is about as low as I go and beyond slow. I like 225 as well. It's a good compromise. I will go to 250-275 if I need to shave an hour or two off. Really not a lot of difference in tenderness or flavor. 275 for Poultry.
Nothing wrong with your method. Nice cooker. It'd be great for large events. Everyone's different. With your method, the wood has already largely been "smoked" out. You get more of a roasting than anything by comparision I would imagine with a light smoke ring. Here, we use Pecan, a hickory family tree, but yields a sweeter smoke. Oak, well, around here those restaurants don't last long. It's just bitter by comparison. We put the whole split log on. Needs to be somewhat seasoned though.
Nothing wrong with your method. Nice cooker. It'd be great for large events. Everyone's different. With your method, the wood has already largely been "smoked" out. You get more of a roasting than anything by comparision I would imagine with a light smoke ring. Here, we use Pecan, a hickory family tree, but yields a sweeter smoke. Oak, well, around here those restaurants don't last long. It's just bitter by comparison. We put the whole split log on. Needs to be somewhat seasoned though.
