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Stacking Meat

post #1 of 8
Thread Starter 
I'm sure this is a question that is pertinent to all types of smokers, but can you stack meats or does it have to be open air? I would assume you would prefer open air to get smoke contact and such, but is is absolutely necessary? Just curious as I am new to smoking. Can meat be stacked or should I get a bigger smoker? wink.gif
post #2 of 8
are you talking about actually stacking the meat right on top of each other? i wouldn't,i really want the heat and smoke to surround the meat plus it'll cut down on your cooking time.the extra rack is the way to go if you have room.
post #3 of 8
Thread Starter 
I figured as much. Thanks for the replies. I'm only two weeks into smoking and it's already time to upgrade!
post #4 of 8
And remember when uprading........you never hear anyone say "Man, I wish I would have gotten a smaller smoker"............get something bigger than you think you need.
post #5 of 8

Expand your WSM!

Look what I bought:

Get your's here:

post #6 of 8

Upgrade is best - I found that out!

I had a smaller version of the GOSM smoker last year for a couple of months. I saw early on that it was way to small for my needs, so I ordered the "big block" version on-line.

I wish I would have seen the posts about keeping the original equipment because now I feel that I could use the smaller one also. I gave it to a close friend that seems to always be giving me his "hand-me-downs" (grill accessories, etc.) and I thought it would be a good time to return the favor. He and his wife tell me frequently how much they like that small smoker so it is still being put to good use. If you can hang on to your original equipment I am sure that you will find a good use for it as well, however an upgrade is the way to go, just as the other posts recommend.
post #7 of 8
Whatever you do, DON"T put any poultry on top of other meats. For health concerns, keep it on the bottom.
post #8 of 8
I know what you mean, I have the small gosm from wal-mart and am kicking myself for not spending the extra and getting one of the wider ones or the big block. My first smoke was 2 butts and a brisket flat and that thing was FULL. For my next smoke, i am doing 2 meatloafs and a yet undetermined amount of fatties (2 - 4) and that will pretty much fill'er up again.
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