British BBQ Society Forums

Hi All
Just lately I have been hearing about hot and fast smoking, I think Toby put up a post about cooking some Bookers meat that way?
Anyone have any experience re this, times , pit temps etc?
Cheers
Simon

I think people would say anything over 250F would be deemed hot, I have a tendency at the moment of cooking between 300F - 320F but, did some chicken for lunch, 300F for 40 mins, nice and juicy!

Chicken can be done at very high heats like 220-250c. Just look at chicken made in a tandoor how juicy it is.

I just tried my first smoke today on a chicken breast I cooked it for 1 hour at around 275 - 300 degrees F. When I cut it open I noticed that it was quite pink round the edges but not in the middle I've eaten it no it tasted good. Got my fingers crossed that its not going to make me ill! Lol! Anyone got any advise?

The pink around the outside will be from the smoke so nothing to worry about, however if you don't have one think about investing in a digital thermometer to make sure your food is always cooked

Thanks for replying it was defiantly cooked in the middle

CyderPig wrote:Hi All
Just lately I have been hearing about hot and fast smoking, I think Toby put up a post about cooking some Bookers meat that way?
Anyone have any experience re this, times , pit temps etc?
Cheers
Simon

When cooking for myself at home i tend to cook pork butts and briskets hot & fast. What i tend to do is get the smoker up to 325f and cook the meat for 3-3.5 hours uncovered to form the bark and then wrap the meat in foil (trust me you'll want to do this cooking hot and fast as otherwise it'll burn) and cook for another 2.5-3hrs and then let the meat rest for at least an hour.

What internal temp do you aim for port or beef?

aris wrote:What internal temp do you aim for port or beef?

when cooking hot and fast i find the finishing temp' is a bit higher than normal so cook to 195f and then start testing for tenderness every 15-20 minutes