Below 180

3 (3.8%)

180-200

4 (5.1%)

200-225

11 (13.9%)

225-250

36 (45.6%)

250-300

16 (20.3%)

300-350

5 (6.3%)

350-400

1 (1.3%)

Above 400

3 (3.8%)

Total Members Voted: 72

I thought I had asked this poll before, but I could not find it.  So I will ask now (or again as the case may be).

Looks like I chose the most popular answer, but then it really depends on what I am cooking and when I want it done.

360 F. Fish, sausage, thin cut chicken breast, pork chops, pork tenderloin, sliced veggies.

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I am one of the few that grill more then BBQ on my pellet unit I guess!  I think The Worm is Turning on folks cooking BBQ on higher temperatures though...>25%!

I would be interested in hearing why the people are using only below 180 or above 400

80-85% of our cooks are grilling, not BBQ!  Although depending on your definition of BBQ, grilling could be BBQ too!

I became a higher temp convert after doing ribs at 275 based on a post you made a while ago.  Briskets at 250, PP and ribs at 275.  Chicken from whole to wings/legs at 325.  Main reason is how well the fat gets rendered while still being tender and juicy.

Exactly my reason, too. The close second was 180 . . . all steaks, prime rib, and fish start there.

I would be interested in hearing why the people are using only below 180 or above 400

I am in the over 400 category.    Most of my cooks are quick weeknight meals, burgers, boneless  chicken breasts, chicken pieces, Etc. 

I didn't make a selection 'cause I don't know.  (Then I don't see the results.  Dang!)

I suppose I could audit my cooking note file...nah.

I would be interested in hearing why the people are using only below 180 or above 400

For us, the majority is jerky or bacon. Could not tell you what a burger taste like on a pellet grill, never tried one, steak either. At 5'-9" and old, guess you could call me " low & slow".

I would be interested in hearing why the people are using only below 180 or above 400

For us, the majority is jerky or bacon. Could not tell you what a burger taste like on a pellet grill, never tried one, steak either. At 5'-9" and old, guess you could call me " low & slow".

what temp do you use for bacon and how many hours/minutes

Could not tell you what a burger taste like on a pellet grill, never tried one, steak either.

You are missing out then.  Steaks on my GMG DC turn out fantastic, just using stock grates at 500F.  I don't even fire my charcoal grill much anymore.

150 - 180 for the first couple of hours on ribs, brisket and shoulder, then remainder is at around 235.

It seems like I do everything between 180 and 250 these days. I love that range.