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New smoking

Tommy
Tommy Posts: 1
edited November -0001 in EggHead Forum
I'm looking to buy my 1st smoker and some models say max temp 275 and others say it's max temp is 320. How high do I need to go temperature wise? I thought it was all about low and slow? Like I said I am new to smoking but I want to try and cook everything.
Thanks
Tommy
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Comments

  • fishlessman
    fishlessman Posts: 34,583
    depending on the smoker, smoking temps are somewhere between 220 and 300 degrees. i use the egg between 145 and 1200 but im not sure thats recommended and those upper temps really are NOT safe. most here use the egg between 225 and 700 degrees depending on what they are cooking. low and slow smoking works out well on the egg between 250 and 300 dome temps
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • stike
    stike Posts: 15,597
    you'll get more help if you post this in the "Egghead Forum" Section (first one listed under the "Forums" list, above).

    Anyway.

    Some smokers are just smokers, and are designed to work at low temps for a long time, say 225-300 degrees, for smoking (barbecuing) things like ribs, brisket, pork butt.

    But the Egg is a cooker. it can smoke (under 200 if you really want to) ribs/butts etc. at typical barbecue temps (low to mid 200s). But it can cook at 350, 400, for things like more typical roasts, bread, baking...

    and then you can crank it up to 500, 600, 800 (or, like fishless 1200) to sear steaks or do (at 1200) a neapolitan pizza, for example.

    it's more versatile than most cookers which are either smokers or grills, but rarely both.

    the egg (or copycat ceramics like it) are the most versatile types of backyard cookers available. there are pros cooking on it too, though.
    ed egli avea del cul fatto trombetta -Dante
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Welcome to the forum.

    Not sure if you have purchased an Big Green Egg or not.

    However, the BGE is a great and very versital cooking tool.

    You will find all kinds of temperature and methods for Low and Slow cooking. Most common temperature will be 250° dome temperature which is probably about 225° at food level. As a general rule time is about 1/5 hours per pound of Pork or Brisket. L&S ribbs take from 3 to 6 hours using the above temperatures.

    For example Pork Boston Butt can be cooked from as low as 200° to as high as 385° (fast cook). The egg handles any of these cooks are easily handled by the BGE. With 1 load of lump the Large size egg can cook L&S over 24 hours.

    Jump in and ask questions you might have, there are a lot of excellent cooks that will be more than happy to help.

    Hope to see you as an egg'r soon.

    GG
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