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What to put the meat on

post #1 of 8
Thread Starter 
I'm fixing to try a prime rib on the smoker.. Is it better or does it even matter to put the meat on a cooling tray in a foil pan or just put it straight on the racks in the smoker?
post #2 of 8
I've done both & they have turned out great on my smokers... Though usually I put my PR just right on the smoker grate ! What kinda smoker ya using ? The biggest thing IMO is to have an accurate therm to be able to track food IT & smoker chamber temp !
post #3 of 8
Thread Starter 
10 4! I just got a masterbuilt 40 electric smoker for Christmas with a digital acurite I think is the name of my meat probe..PR will be my first rodeo with the smoker! I have some deer cube steak too and was thinking about rolling bacon deer cube and cream cheese up and laying in there with it too!
post #4 of 8
Quote:
Originally Posted by Dexnova View Post

10 4! I just got a masterbuilt 40 electric smoker for Christmas with a digital acurite I think is the name of my meat probe..PR will be my first rodeo with the smoker! I have some deer cube steak too and was thinking about rolling bacon deer cube and cream cheese up and laying in there with it too!

Check out this link from a well respected member on this forum... Bearcarver ! He does all his smoking I do believe in an MES & he's built this great guide to help folks.... I've used some of his "step by steps" & they are great !

Third category down I believe is where all his PR threads are at, panned & not panned...

http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index
post #5 of 8
Also, just be sure your therm is accurate by doing a boiling water test... Don't wanna have an overdone PR cause of a faulty probe wire or something.... Just to be safe, test it out first in the boiling water test ! icon14.gif
post #6 of 8
Thread Starter 
Very true! Thanks on that too!
post #7 of 8
Quote:
Originally Posted by Dexnova View Post

Very true! Thanks on that too!

No prob, glad to help ! icon14.gif
post #8 of 8

I still remain convinced that putting meat in a pan will inhibit smoke absorption on the bottom, though I don't have evidence to prove it; and some who do use pans swear that it's not a problem.  That said, you can always put the pan on the grate beneath your meat.

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