Been smoking a while (first time poster, but have been reading and learning lots here). Smoking a brisket and pork butt today and figured I'd finally ask something I've been wondering about for quite a long time and can't find much on it.
What's the best way to preheat a gas smoker to get a nice stable temp once you put your meat in? High heat, then turn it down, get a steady temp, and then add the meat? Or add the meat right after you turn it down and use the coolness of the meat to bring the temp down? I just find the most frustrating part of my cooks is jacking with the temp constantly when I first put the meat on, for like a couple of hours.
Also, should I have wood in the cooker from the start of pre-heat? I always feel like I'm wasting all that good smoke and it's not really contributing to the actual pre-heating, is it?
Finally, what time is too early for beer? :) I haven't had my coffee yet...
(BTW, using a Masterbuilt Extra Wide vertical propane smoker if that helps with the pre-heating question...)