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What shelf to use?

post #1 of 4
Thread Starter 
I have done more smoking the past 3 months than I have done over the last 5 years. I think I am to the point of admitting ................................that I have become a smoke-a-holic. There I said it. Isn't that the first step of the 12 step program? lol
Any way, I ordered an elite 4 stump smoker a couple of weeks ago mainly so I can smoke all year round and I am wondering (never having different shelves on a smoker) how do you decided what shelf to put the meat on? Is there a system or method that works better than others? If you are only doing a couple of items on the smoker, do you put them towards the top or the center, front, back, ect. In other words how do you determine where to put the meat in the smoker? I could guess at the answer to this but I would like to here the input of more experienced smokers.
Thank you.
post #2 of 4
Some others may have more specific help, but poultry on the bottom...always. Food saftey consideration.
post #3 of 4

Here is the deal!

If you want to know anything about using the Stumps smokers, contact FatBackJoe. PDT_Armataz_01_41.gif
post #4 of 4
RichTee has a very strong point in regards to health & safety. never allow any drippings to land on other food during or before the chicken is fully cooked. So keep it on the bottom shelf, besides, poultry can handle more heat than pork or beef, it doesn't need the low & slow method.
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