bryan Posted July 3, 2015 Report Share Posted July 3, 2015 Temps I use: hi 450- med 400-450 low-med 350-400 low 300-350 low & slow 200-250 (80% cooks) sear weed burner I don't foil wrap meat. I use the natural "stall" To date I only season with Red Top over mayo or mustard. * See recipe. I use dressed up scaffold from Harbor Freight for wx protection and shelves. Had to start somewhere. Works for me so have never changed Note. To me other than quick cooked steaks - Heat dries out meat and results in a tougher product. I'm stuck at juicy leaking from corners of mouth. What say you? * Recipe Red Top = Large empty Red Top spice jar 50/50 salt & pepper garlic pdr to taste (when you think you have added enough on product = add more Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 3, 2015 Report Share Posted July 3, 2015 Low-n-slow 250-300 Md heat 375-450 High heat searing (CI or grate) 500 minimum Low-n-slow and MD heat always gets a diffuser and sometimes a drip pan. High heat is always direct. Other than that if I'm following a recipe I'll go with whatever temp it says. Quote Link to comment Share on other sites More sharing options...
bryan Posted July 3, 2015 Author Report Share Posted July 3, 2015 Most times I use a drip pan w/onion qtr'd & water Quote Link to comment Share on other sites More sharing options...
