Thank you
Pellicle is most important, as is the brine and the rub.
I smoke as usual, its just a warm smoke vice what I consider a hot smoke.
I always preheat to 275, no matter even if I am going to maintain a 100 degree chamber temp with the meat.
Add the meat, you have to warm the meat and drop the temperature to where you think you want it. it will start the de-watering cycle. 30 to 45 mins, while the chamber cools to the smoking temp.
During this time I use no smoke, leave the door cracked and all vents wide open. Water, condensate and moisture are all killers of good smoke adhesion.
During this 30 to 45 mins, while the box cools down and we get rid of all the moisture, I prep and light the aux soke generator if using a pellet type so it will be well lite and ready to do its job or I fill the aux smoke generator on the chamber so its ready to go with either pecan shells or wood chips.
I seldom use the remote thermometer anymore except to check the chamber temp. I have done it one or two times now. The Thermometer is great for new ideas, learning, or just something different and unusual. But after a while you just know.
After dewater I leave the door on crack if using the Large Oval tube from amazing, if the tray, 6"tube, or the MES aux smoke generator I latch the door and I am looking to maintain 90 to 130 degree in the chamber.
Today here was cold and wet, I was using a MES 40, with the large oval tube, I had the chamber temp set at 100 with the door cracked and it just cadillac'd just like it knew exactly what it was supposed to do. The meat was warm while smoking but not hot and no visible signs of rendering.
Had I used the MES aux smoker I would have closed the door. It would not have given off as much heat, nor would it have been as close to the meat.
I can tell you what I do, but every smoker or pit is different. Every person who smokes does it different. You just have to enjoy the experience of practicing, that what gets you were you want to be. There is always a sweet spot you've just got to find it. While doing so, you get to eat a lot of good food, safe if you learn with a remote thermometer, drink a lot of libations, understand some great conversations, while doing all this. Smoking is a lazy mans cooking, its 25% prep and 75% patience. Hell an illiterate cave man could do it.
I don't do time and temp., its all depends on the day you smoke. Feel the meat, smell the wood, look at the smoke, check the pellicle, how long was in in the reefer, etc etc etc....
Have fun and enjoy the smoking.