pre heating

[es1025]

Do you start your smoking process from a cold smoker? Do you add any additional time to compensate the smoker getting to the desired temperature?  I made some baby backs this weekend and added some time (20 minutes) and it dried out the meat a bit. Looking for some advise to adjust by recipe. I used 2-2-1.

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[afratki]

Most everything I've read says you should start with a cold smoker but I've thought about experimenting with preheating also.

[swthorpe]

My understanding is that the smoker should be started cold, not pre-heated.   I have a #2 and it takes about a half hour to come up to temp--usually set for 225.    I typically don't add time for the warm up period.  I have used the 2-2-1 method for ribs and they come out tender.  During the middle period, I wrap the ribs in foil, meat side down and add a bit of apple juice for moisture. 

[es1025]

Thanks for the advice, I am going to take another shot this weekend. No preheating sticking to 2-2-1.
I think the extra 20 minutes may have taken some moisture out of the ribs. They rib meat did come right off the bone. Practice makes perfect

Ed

[swthorpe]

Thanks for the advice, I am going to take another shot this weekend. No preheating sticking to 2-2-1.
I think the extra 20 minutes may have taken some moisture out of the ribs. They rib meat did come right off the bone. Practice makes perfect

Ed

How did you make out?

[es1025]

I was pleased with the result. 2-2-45 minutes. I think the smoker keeps the heat in so well, I believe you dont need more than 4.5 hours of cooking time. I am contemplating cooking only 4 hours. Two hours in the smoke and two hours foiled. I did raise the temp to between 230-235. Made three racks with no leftovers.

[swthorpe]

Good to hear!   I don't know if I would cut out the last 45 minutes to 1 hour unwrapped, but it's worth a try.  I have cut the last hour short as well, but I think it's a good time to mop some sauce on the ribs before removing them to the table.

[es1025]

I agree I am thinking the last thirty minutes for a nice sauce. 2-2-.5.

[smokeasaurus]

If you start the smoker out cold with a big hunk of cold meat from the fridge, your heating element stays on longer and you are ensured your wood gets smoldering............

[old sarge]

smokeasaurus is correct. Cold smoker and cold meat. And glad to see you here.

[smokeasaurus]

back atcha Sarge

[DivotMaker]

Definitely better smoke penetration with the cold/cold method - and a heck of a lot easier!  Plug and play, baby!