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[urnmor]

I have a general question regarding temperature and BBQing ribs, butt, brisket and any other meat at ow heat.  Now I understand that there is a smoke point but my question has to do with cooking temperature.  I cook all of the above with a setting of 235 however I see others use upwards to close to 300.  So other then cooking faster is there an advantage to using higher heat when BBQing?
Thanks

[Bar-B-Lew]

Some feel that fat renders better at those slightly higher temps

[ScottWood]

I agree completely on the fat rendering better at a slightly higher temp.

IMO, and this is just based on my own general observations, when I started doing the BBQ thing low and slow was always thought of as starting at about 250 and going to 300ish.  Over the last decade or though that number seems to keep dropping.  The low part became 225, and now on many online information outlets I see people shooting for a pit temp at 200 or lower and many of the cooker manufacturers are talking about their pits being able to maintain 150.

I cook with my pellet cookers the same way, for the most part, as I did my stick burner when I had it or the UDS that I still use.  I still target a pit temp of 250 for my long cooks and higher for things like chicken.

[Free Mr. Tony]

Many opinions, but proponents of the higher temps also will explain that the faster cook times does not give the meat more time to dry out. The more time something is on heat, the more it drys out.

My personal opinion is that this matters much much more on a lean piece of meat. If I'm cooking turkey, chicken breast, a lean brisket, pork loin, etc I would like to get it done as soon as possible. Obviously, while giving it long enough to pick up some smoke.

If I have a big fatty piece of meat, lower temps will be just fine. Plenty of fat to melt, and keep moist.

[triplebq]

I tend to stay in the 230-250 range when I cook my big meats. I don't have a real good reason but it just seems to work out that way.

[Michael_NW]

Many opinions, but proponents of the higher temps also will explain that the faster cook times does not give the meat more time to dry out. The more time something is on heat, the more it drys out.

+1, especially since my methods do not include injecting of those larger cuts of meat. I also think those extra few degrees do make an impact on rendering fat. It's all part of a process where the different pieces of your method combine to produce the tasty BBQ you're looking for. That's what is so great about it - so many options!

[Ross77]

The higher the heat, the less smoke you'll get on a pellet smoker.  Unless you use a tube smoker.

I cook ribs, butts and brisket at 250 or less.

[Bar-B-Lew]

The higher the heat, the less smoke you'll get on a pellet smoker. 

Like some others on here, I don't fully buy that story.  I know that I can go over 300° on the Memphis and still be fine with the smoke flavor.

[Canadian John]

 +1

[Ross77]

I think it depends on the person.  Anything over 250, I don't taste much smoke even with 100% hickory. 

[ScottWood]

The higher the heat, the less smoke you'll get on a pellet smoker. 

Like some others on here, I don't fully buy that story.  I know that I can go over 300° on the Memphis and still be fine with the smoke flavor.

I'm with you on that.  It's my belief that it is the fluctuation in temp with a pellet cooker that increases the smoke flavor and as long as I maintain the average temp at what I set it at I am good to go.  It's one of the reasons that I have never upgraded to a PID controller.

[mowin]

I also agree anything over 250 on my GMG gives little to no smoke flavor. I also use a tube to add smoke flavor.

As far as higher temps with ribs, I tried a 300* cook and even with the tube, I didn't like the flavor profile.

No maybe a different pit will produce more smoke then my GMG.  The only way YOU can decide, is to cook a few different ways, and pick what you and you family likes.

[pmillen]

It's my belief that it is the fluctuation in temp with a pellet cooker that increases the smoke flavor and as long as I maintain the average temp at what I set it at I am good to go.  It's one of the reasons that I have never upgraded to a PID controller.

Yep.

[Ross77]

I'm with you on that.  It's my belief that it is the fluctuation in temp with a pellet cooker that increases the smoke flavor and as long as I maintain the average temp at what I set it at I am good to go.  It's one of the reasons that I have never upgraded to a PID controller.

Possibly.  My RecTec has an Xtreme Smoke option that fluctuates the fan at 250 and below and it is slightly smokier.  I still think it has more to do with the person's sensitivity to smoke flavor.  My wife thinks the smoke flavor is always heavier than me.  I smoked wings with mesquite and she found it harsh while I thought it was just about right.

No matter what the grill I think we can agree you'll get more smoke flavor at lower temps right?  Is it the same intensity for you at the higher temps?

[urnmor]

I enjoyed reading the responses and agree that smoke flavor unless really overdone is dependent on one's taste buds, pellets used and temperature cooked at.  However I doubt that there is much if any smoke flavor when cooking from the beginning above 350. At least that has been my experience