Putting meat on the smoker before starting fire, anyone else like to?

[tallbm]

Man some good feedback here that makes total sense.

I run an MES so I don't have the fire and initial smoke issues the flame based smoker guys have.

I guess a general rule of thumb is that you will have better results across smoker types if you just get the heat going and then add the meat. This way you can never go wrong.

The caveat would be electric smokers BUT it's not like it's some big super advantage.

Like with many things here, you just gotta know your smoker/setup and what works with it :)

 

[Bearcarver]

To the original question (Putting meat in smoker before starting the fire):
I would say it depends on a couple things;
#1 What are you smoking with & how long does it take to get it up to temp.
#2 What meat are you smoking---It should be fine with Ribs, but if you're talking about a Prime Rib, Pork Butt, Brisket, or any large hunk of Meat, if you have to get it through the Danger Zone (40° to 140°) in less than 4 hours, you don't want it sitting in the unheated smoker for a lot of time before the heat gets there.

Bear

 

[motolife313]

Sqwib my smoker is very well insulated and as u can see it doesn't take much fire at all. The tubes are 1/4". I'm actually been thinking about adding another exuast on the door. Pry Gona need it summer time

 

[sqwib]

Dam thats some seriously heavy duty pipe at 1/4".

 

[motolife313]

Ya it's serious. I forgot to add I got walnut too. Got that couple about a month ago and it smells funky lol.