Where to place the meat??

[smoke-n-steve]

Hi All,

I have a Smoke Hollow 36" vertical propane smoker with 5 adjustable racks. I cooked my first meal on it over the weekend - a 24 oz. pork loin. It turned out great but it took a lot longer than I expected (4 hours at about 240) to get it up to 160 degrees. Does anyone find that it makes a difference in cooking time if they place the food lower - i.e. closer to the burner? I put mine on the top rack.

Thanks!

 

[four20]

Welcome

Meat placement is where you monitor box temp adjacent to the largest piece cooking. Set a oven thermometer on the rack beside the meat. Now if you keep opening that door to check IT then time is going to increase.

I personally don’t smoke pork loin or tenderloin. I prefer a sear on a griddle or a high temp direct fire. Then wrapped in foil and baked or braised. Understanding smoking is not only managing time and temp, but what we expect as an end result.