Hot & Fast vs Low & Slow Ribs: BBQ 'Rules' BUSTED In Blind Test!

Comments · 333

• PA

  @pacman_17 · 1 year ago

  Videos like this are a huge contribution to the BBQ community.  I've been doing more L&S bbq with great results since watching Cooper's how to videos.

  39

• SM

  @SmokeCityBBQ · 1 year ago

  I have 9 smokers and to be honest, I smoke on whatever im feeling or have time for or in the mood for.. I will say my wife prefers my ribs on the Traeger and wrapped because its less smokey and more fall off the bone.. I personally prefer them unwrapped with more bite off my offset, Kamado or kettles. Awesome experiment and as always love the content. If youre ever down in FL we have a BGE competition every year in the fall that we compete in and we would love to see you!

  24

• FR

  @frankypc · 1 year ago

  When i began smoking I tried to stick to what i heard in youtube videos and my results were super mixed until I realized I do not have the same experience and equipment so I gave myself room to learn but also to enjoy the cooking process without overthinking it

  4

• AI

  @airbornebill · 1 year ago

  You still need a green flannel shirt😊

  39

• DO

  @dogensatori · 1 year ago

  This was absolutely fascinating! I've used an electric smoker for several years and have never really been too impressed with the results. I bought an oval Kamado a few years later but haven't been very proficient at getting the smoke I want. Recently I had to cook about 25lbs of pork shoulder for a wedding and my electric smoker bit the dust. I pulled out my old Big Chief smoker and gave the meat four hours of cold smoke and then finished them in the oven. It was the best pulled pork I had ever made. Now I am definitely going to explore using my Kamado once I find a wood source!

  5

• TU

  @turnerboyz901 · 1 year ago

  Live here in Memphis for 49 years and I've never seen anyone win a competition with high and fast

  7

• TH

  @TheJbower76 · 1 year ago

  Hot and fast on the KJ like you taught me works great.

  1

• EL

  @elktime · 1 year ago

  Great video. I love the experiment. It just goes to show that you have to learn whatever smoke you're working with and maximize your potential on it.

  1

• DA

  @davidschwarz7350 · 1 year ago

  Awesome video. Love the side by side comparison and the switch up of L&S and H&F. Ive learned my go to method is similar where ill start L&S, with the wood chunks burried and then speed it up as the cook goes on and the bark is set.

  2

• DC

  @dcgirl8765 · 1 year ago

  Love this! I’m new to the Big Green Egg (medium size, about 15” cooking surface), and I’m really enjoying the low and slow cooks so far. I do struggle with keeping my medium steady at 225°F — I keep overshooting the temp. I notice you have a couple of large or XL Eggs, but I also see a mini in your setup. Could you share more videos and tips focused on the smaller Eggs like the mediums and minis? That would be super helpful for us with limited grill space. Thanks for all the great content!

  2

• DA

  @DavidDunning-n9l · 1 year ago

  Appreciate the info. My general consensus concurs that zoning your temperatures for specific amounts of time not only makes the cook considerably smoother, but also imparts a premier flavor profile. So much so that it’s actually better than any bbq local to me in Florida.

  1

• KE

  @kevinfromcali7062 · 1 year ago

  Hi james, terrific video and I think you nailed down the point about there's no one hard fast way, which is very helpful and useful information, I have a kamado Joe classic and I was wondering if you would consider making a video of how to do the cold smoke method on the kamado? Joe, sorry if you've already shown it and somehow I missed it. Keep up the good work. No question. You are the king of the kamado. Your innovations have improved my enjoyment of using my KJ and the food that comes off of it. 🙏🙋

  1