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room temp or not? - Page 2

post #21 of 25

It takes about an hour for my 40-45F cold meat to get to room temp in a 225-250F smoker.  How long do you think it would take on a 70-80F kitchen counter?  Someone give it a try and we'll all send flowers to you in the hospital.

 

Now, I will state that a thawing plate can accelerate the heat transfer even for unfrozen meat, but why bother?  Throw it on the smoker and let the smoke kiss and caress that hunk of flesh. 

post #22 of 25
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

It takes about an hour for my 40-45F cold meat to get to room temp in a 225-250F smoker.  How long do you think it would take on a 70-80F kitchen counter?  Someone give it a try and we'll all send flowers to you in the hospital.

Now, I will state that a thawing plate can accelerate the heat transfer even for unfrozen meat, but why bother?  Throw it on the smoker and let the smoke kiss and caress that hunk of flesh. 
lol, poetry!!!
post #23 of 25

Pighog. Do it cold , from the 'Reffer' , gets good Smoke as Rich says , and you'll love the Bark of an unwrapped Butt . Yes , it will cook quicker , but at a loss.

 

Just sayin'.

 

Have fun and . . .

post #24 of 25
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Pighog. Do it cold , from the 'Reffer' , gets good Smoke as Rich says , and you'll love the Bark of an unwrapped Butt . Yes , it will cook quicker , but at a loss.

Just sayin'.

Have fun and . . .
Thanks for your input!!
post #25 of 25

would drilling holes in the chip tray help at all in an analog smoker?if so what size bit and what locations on chip tray?only air it has is the exhaust whole on the back in the top back corner...when i change chips there black ,not ash

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