I am wondering if it is a good idea or a bad idea to just put the meat in when you fire up a propane smoker. My problem is that I have a small 30" smoker and I lose way too much heat when I open the door to put the meat in. Also I got a pretty good flare up today. ANy advice helps. Thanks guys
Meat in the smoker during pre-heat
SmokingMeatForums.com Top Picks
- 83 Posts. Joined 12/2014
- Location: Allentown Pa.
- Points: 11
- Select All Posts By This User
Not sure about the meat in at pre-heat, IMHO I don't think it would be a problem. On the other hand it really shouldn't matter at start-up.
I worry more about heat loss during mid-smoke. As far as flare ups, I have a Masterbuilt XL propane smoker and I would get them all
the time ! I would have to keep a squirt bottle of water by the smoker and found myself opening the door more than I should to knock-um
down. After asking the fine folks here at SMF I found out a lot of guys and gals put a cast iron skillet on top of the chip tray that comes
with the smoker. After a trip to Bed Bath & Beyond with one of my 20% off coupies I got a C/I fry pan for 12 bucks . PROBLEM SOLVED !!
Now I am looking for one of those expandable smoke tubes that I saw CrankyBuzzard got his hands on. Hope this helps ya out bud !!