- Dec 1, 2013
- 2
- 10
Scored one at bass pro on Black Friday after waiting in line at 4:00 in 26 degree weather
Done the seasoning and will probably smoke something next week
Looking at u tube it seems the latest gen water pan (cup?) is much smaller than older models I've seen on u tube and is on the bottom not directly over the heat
Just wondering how well this works?
Guess I can always add another tray on the bottom rack for items I think need more steam
Also how many times do you reload the wood tray?
Know I need to read more
Seems like they would include a few directions or recipes to get you started
Like do I put the meat on the middle or upper racks?
Should I preheat before putting in the meat (no brainier) but do I also fire up the wood chips before putting the meat in?
Should I leave the damper closed?
Is there a way to set the unit to turn off when the probe reaches a certain degree or is it just done by time?
What do you usually set the temp on? I know this will vary by what your cooking
Sorry for all the questions
Smoke and grill quite a bit for the church but at home been using my 15 year old brinkman electric throwing downed limbs from my pecan trees in there for quite a bit of smoke
Seems like the mes will take much less wood
Wonder if I could still use my pecan limbs just cut up much smaller so they are more like chips?
Thanks so for the long winded post
Done the seasoning and will probably smoke something next week
Looking at u tube it seems the latest gen water pan (cup?) is much smaller than older models I've seen on u tube and is on the bottom not directly over the heat
Just wondering how well this works?
Guess I can always add another tray on the bottom rack for items I think need more steam
Also how many times do you reload the wood tray?
Know I need to read more
Seems like they would include a few directions or recipes to get you started
Like do I put the meat on the middle or upper racks?
Should I preheat before putting in the meat (no brainier) but do I also fire up the wood chips before putting the meat in?
Should I leave the damper closed?
Is there a way to set the unit to turn off when the probe reaches a certain degree or is it just done by time?
What do you usually set the temp on? I know this will vary by what your cooking
Sorry for all the questions
Smoke and grill quite a bit for the church but at home been using my 15 year old brinkman electric throwing downed limbs from my pecan trees in there for quite a bit of smoke
Seems like the mes will take much less wood
Wonder if I could still use my pecan limbs just cut up much smaller so they are more like chips?
Thanks so for the long winded post