When barbequing, you should use temperatures from 200 o to 325 o . Use your imagination on this one. This is done by using low temperatures and a lot of time. Slow smoking is actually a way to cure meat rather than cook meat. The temperatures used in slow smoking are from 140 o to 200 o .
Slow smoking is an ideal way to cook turkeys, hams, chicken, brisket, cheese and sausage.
On our grill with firebox cookers, the slow smoking process can be done by maintaining the low temperatures and locating your meat away from the firebox. Top Rubs Rubs serve the purpose of adding flavor to your meat. They are used by mixing together spices and rubbing them into the surface of the meat. Most prize winning barbequers have their own favorite rub that they will share only with good ol' boy buddies and the right side of the family. Try these rubs on different meats and they will make a champion barbequer out of you.