I'm still relatively new to proper bbq, about 6 smokes in. Last couple of times I've experimented with ribs and pork at about 275f rather than 225f, and results have been great - super tender and reduced cook time.
I'm thinking this will be my new 'go to' temperature for all smoking - anybody else got any tips/advice for which temps they use for which meat?
Oh, last few cooks done on weber kettle with thermopro dual probe so readings should be accurate...WSM 57cm arriving tomorrow! Quite excited!!
Happy smoking!
