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High or Low

post #1 of 4
Thread Starter 
Where do you get the best results in a upright smoker?
It seems to me if you put the meat low it is closer to the water pan and would stay more moist, but if you put it higher in the smoker the heat and smoke would be better there since heat rises. Just looking for different thoughts on that.
post #2 of 4
I fill up from the botton to the top.

post #3 of 4
from what I have read here and from my own your right, more heat at the top.
post #4 of 4
I always work from the top down, bigger stuff on the top rack then work my way down the smoker. There are excetpions to the rule, if I'm doin poultry it is always the one on the bottom to prevent contamination. If I'm doin a smoker full of ribs, I will rotate the bottom rack and the top rack to help even out the cook. As far as moisture goes, it is a small enough box that the humidity should be about equal from top to bottom. The water pan in my opinion has three purposes, one to catch some drippins, two to keep the humidity up in the smoker to help keep meat moister, and three to help maintain heat in the box after opening the door.

I don't think there is a right or wrong way to load, it is gonna be a personal preference for you, whatever works best is what you should do. Just my nickels worth.
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