• If you are a registered member of the PelletSmoking.com Forums and you are having trouble logging in, first try asking for a password reset on the login form. That should send a verification email to your registered email account. If you don't see it within 5-15 minutes, check your spam/junk folder. If you still can't log in, please use our Contact Form to send details and obtain assistance from staff. Once you are logged in, make sure that the "Stay logged in" box is checked so your session doesn't time out until you manually log out.

Shop Big Poppa Smokers

What are your go to temps for cooking

Big Poppa

Administrator
What are your go to temps for cooking...Chicken? Pork butt? Steak? Brisket? ribs? apple pie? give it up

Mine change all the time.....
On ribs I sometimes just let them go until done at 215...then somtimes 225....All the way up to 275 max...Right now Im stuck on 250

Chicken I am using the griddle at 400 and then smoking at 290 It used to be 325

Steaks I smoke at 260 and then sear at the end

I havent cooked an apple pie yet
 

HoDeDo

New member
Chicken: 300 to color, 225 to finish. Brisket: 225. Ribs: 250 Steaks: Peg the 700 Deg Thermometer. Pizzas: 450
 

FLBentRider

New member
200-225 for pork butt and brisket.

Smoke then high (reverse sear) for steaks

I'm doing the Thanksgiving turkey on the MAK this year, I think I will do a couple of hours on SMOKE then 325F.
 

jimsbarbecue

Moderator
Temps I use on our MAK pellet cooker when doing BBQ
Brisket 225 until foiled. Then 275 -300
Ribs before 200-225 now 275 after the Johnny Triggs class March 4th and 5th maybe different process altogether.
Chicken 325 but been fooling around with 400 for 30 minutes then 300
Like Scooter 275-350 I could cook most anything.
 

Bear

Moderator
On my Memphis:

225 for ribs
350 - 375 for chicken and turkey
475 - burgers and brats
300 for steaks, then sear at 550
275 - ABTs and Moinks

If I do any baking (I don't do much), I use whatever temp the recipe calls for. This thing cooks just like the oven in the house.
 

rbaggett

New member
I have been doing chicken and turkey at lower than you'all. 270 - 280 has been working great. My thought is the bird is more juicy than if cooked at higher temps. Any thoughts?
 

Bear

Moderator
I have been doing chicken and turkey at lower than you'all. 270 - 280 has been working great. My thought is the bird is more juicy than if cooked at higher temps. Any thoughts?

When I do chicken, it is almost always using my chicken rockets, so moisture is never an issue.
 

firehouse_bbq

New member
I find that 250-275 has been our magic number for just about everything. Pork and brisket @ 250, chicken, ribs tri-tip, and most everything else at 275.

Did some power cooking last week on butts and brisket at 330 and they came out great, in under 6 hours!
 
Top Bottom