when compared to high temp grilling 450* plus there doesn't seam to be much difference between 225 and 250. even 275 isn't a big stretch.
i was wonder what makes 225 the magic number everyone tries to target? i have not seen anything reasonable to distinguish using 225 vs 275.
so, we want bark, we want fat to render. we want muscle to break down. we want to reach the target 140* in 4hrs. all these things seam to favor a higher temp range than 225.
I guessing there are ceilings for some things. like sugar at x number of degrees burn so that would cap the highest. or fat or muscle only break down efficiently at x numbers of degrees.
i recently saw someone said to cook at 210 for moist food since water boils at 212. that might make sense if you can hit the 140 in 4.
just curious
i was wonder what makes 225 the magic number everyone tries to target? i have not seen anything reasonable to distinguish using 225 vs 275.
so, we want bark, we want fat to render. we want muscle to break down. we want to reach the target 140* in 4hrs. all these things seam to favor a higher temp range than 225.
I guessing there are ceilings for some things. like sugar at x number of degrees burn so that would cap the highest. or fat or muscle only break down efficiently at x numbers of degrees.
i recently saw someone said to cook at 210 for moist food since water boils at 212. that might make sense if you can hit the 140 in 4.
just curious