Hot and Fast or Low and Slow???

YouTube · Post by **Frank_Cox** » July 21st, 2013, 8:40 pm

which is your preferred cooking method for cooking competitions?

The Czar · Post by **The Czar** » July 22nd, 2013, 1:40 pm

Low and slow is what I do know.....(TWSS).......Want to learn the hot and fast method.....(TWSS 2)....

alleyrat58 · Post by **alleyrat58** » July 22nd, 2013, 2:28 pm

I guess technically I am hot n fast, but I don't see it that way.

El Gato · Post by **El Gato** » July 22nd, 2013, 4:24 pm

is there advantage to either way???

The Czar · Post by **The Czar** » July 22nd, 2013, 4:57 pm

It's all got pros and cons....

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Gizmo · Post by **Gizmo** » July 22nd, 2013, 5:43 pm

I've done both.
I suck at both.
So I prefer to go low and slow … gives me more time to drink and complain and avoid the other things I should be doing …. :

Chicken - 2 hours
Ribs - 4 hours
Butt - 8 hours
Brisket - whatever it feels like … usually about 8 hours too.

Clover Ridge Smokers · Post by **Clover Ridge Smokers** » July 22nd, 2013, 6:42 pm

I'm low and slow but want to learn hot and fast

KenV · Post by **KenV** » July 22nd, 2013, 8:03 pm

Ribs and chicken @275, I start my butts @230 then ramp up my cooker to 300 when the briskets go on.
Chicken thighs 2 hours
Ribs(st. Louis) 4 hours
Butts 8 to 9
Briskets off the cooker and resting in cambro in 4 to 4.5hrs.

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SoloQue · Post by **SoloQue** » July 22nd, 2013, 8:07 pm

Gizmo_Rick wrote:Chicken - 2 hours
Ribs - 4 hours
Butt - 8 hours
Brisket - whatever it feels like … usually about 8 hours too

Chicken 3 hours and a roll across a hot grill
Ribs - 5.5 hours
Butt - 9 hours
Brisket - haven't done one under 10.5 yet

YouTube · Post by **Frank_Cox** » July 22nd, 2013, 9:56 pm

very interesting! Ken you sound like a both ways kinda guy....

what I said.....

alleyrat58 · Post by **alleyrat58** » July 23rd, 2013, 7:16 am

El Gato wrote:is there advantage to either way???

HnF lets you get more sleep

El Gato · Post by **El Gato** » July 23rd, 2013, 12:30 pm

yup! thats what he said!

KenV · Post by **KenV** » July 23rd, 2013, 3:32 pm

Thanks Frank, You weren't supposed to tell! To be totally honest the reason why I put the pork butts on at midnight at a lower temperature is twofold. At 6 AM contest day I have a lot going on and those are just two less things I have to deal with, the second reason is I like the bark that forms on the butts During the overnight before I wrap.

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Mettle · Post by **Mettle** » July 23rd, 2013, 11:14 pm

I personally think that while using the exact same recipe some people cook a better product LNS and others HNF.

Work what works for you. I cook HNF, but I am working on a 235 degree, no wrap method for my ribs. Results are promising so far, but will not change at comps until I am happy. Got to keep the 6th place ribs alive and well. lol

FWIW we never used parkay, honey, or the other junk, so no wrap is a natural change for us.

YouTube · Post by **Frank_Cox** » July 24th, 2013, 8:26 pm

wow, I like it! I need to give it a shot one day

Post by **Rodcrafter** » July 28th, 2013, 9:27 am

I was not going to say anything because I don't do the comp thing. I guess it doesn't really matter, because I do compete each cook against the last one. I have only used the LNS method while smoking. Once I wrap something no matter what it is, the rule no longer applies. I typically put the briskets in first at 225, then within the next hour the BB goes on, then about 4 hours in I roll the brisket and BB over. After about 2 hours wrap everything and crank up the temp to 275-300 until reaching the desired IT.

Butt (9lb class)= 6-7 hrs
Brisket (14lb class)= 8-9 hrs
Chicken (1/4) = 2 hours at 275-300
Ribs (baby back)= 5 hours (2.5-1.5-1 method)

I've been very happy with the smoke and the texture and taste. I've been playing with some new flavor profiles at this point. It is amazing to me how much a different wood or rub will change things. But, I would also like to learn the HNF method. Hey what addict wouldn't like to have what they want sooner?

capt j-rod · Post by **capt j-rod** » November 24th, 2013, 7:34 pm

chicken 1/4's - 3hrs @ 275-300 = 6 beers
baby backs... 5 hrs 2-2-1 250-275 = 8-10 beers
pork butts... 5-8 hours 2 open then foil until jello-ish 275-300 = 10-12 beers
brisket... similar to pork, cook to 203-205degrees, then rest in a cooler (hot, not ice) for 1-2 hrs ( too many beers to remember outcome)

*we have seared brisket in a huge cast iron skillet and had great success trapping moisture and flavor*
*marinate your chicken in the 30min marinades found by the bbq sauce overnight and dip it during the cook AWESOME!!!*

seasonings are top secret, we call it the "spanish fly" it was originally formulated as an aphrodesiac, but its pretty good on bbq.

what is the number difference where hot and fast becomes low and slow?

Gizmo · Post by **Gizmo** » November 25th, 2013, 7:24 am

I've always thought of the lower half of the 200's as low and slow. Over 300 is hot and fast. The upper 200's is good for opening a beer and starting arguments…. just one of the things that make this such a great hobby

SoloQue · Post by **SoloQue** » November 25th, 2013, 10:55 am

capt j-rod wrote:what is the number difference where hot and fast becomes low and slow?

250 is my target cut off for low and slow. If I am cranking ribs, butts or brisket above 250 it is because something has gone wrong and I am running out of time. Also known as the "this just aint gonna be right but it can't be served raw" cook.

All my chicken is cooked 275F - 300F but Turkeys and ducks are 225F and pampered until a leg starts to fall off on its own. Tis the season so I tossed that turkey tid bit in out of obligation. Side note on the Turkey, I have found that an aluminum tent is almost mandatory after 4 hours. No matter how good it might taste, folks just don't seem attracted to a charcoal bird.

The Czar · Post by **The Czar** » November 25th, 2013, 4:19 pm

I like the beer timing method....

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Post by **Pete Mazz** » November 26th, 2013, 6:43 am

I basically use 2 temp ranges. 225-250 or 325-350. Anything that doesn't need a lot of smoke, break down of connective tissue or wrapped in foil gets the higher temps.

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