How it works
The foundation of low and slow cooking lies in maintaining a consistent cooking environment, usually between 95°C and 120°C. This steady temperature allows the connective tissues in the meat, primarily collagen, to break down gradually into gelatin, which tenderises the meat and adds moisture. To achieve this, you need to control your BBQ's airflow carefully, as this regulates the burn rate of your fuel and the internal temperature of the cooking chamber. Avoid the temptation to add fuel too frequently, as this causes temperature spikes that can toughen the meat. Monitoring temperature is critical. Use a reliable probe thermometer to track both the ambient temperature inside the BBQ and the internal temperature of the meat. Ambient temperature gives you control over the cooking environment, while the meat temperature tells you when the collagen has rendered and the meat is ready. Resist relying on cooking times alone, as variables like meat size, fat content, and weather conditions affect the process. Wrapping the meat in foil or butcher paper is a tactical decision. Wrapping traps moisture and speeds up cooking, but it can soften the bark, the crust that forms on the outside. Use wrapping when the meat reaches the stall, a phase where the internal temperature plateaus due to moisture evaporation, and you want to push through without drying out. This balance between bark development and cooking speed is part of the craft of low and slow BBQ.
Best for
- shoulder or pork butt
- brisket-style cooks
- ribs
- larger cuts requiring tenderisation
- smoked sausages
Common mistakes
- Running too hot and drying the outside before collagen breaks down
- Constantly opening the lid and crashing temperature
- Using too much smoke and producing bitterness
- Relying on time instead of internal temperature and feel
- Wrapping too early and losing bark texture
