Smokin-It User Forum!
Smokin-It Smokers => Model 3 & 3D - The Big Brother => Topic started by: FORVOLS on December 30, 2021, 06:31:51 PM
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I am used to a WSM 22IN charcoal smoker. Get it up to temp and add meat. With the Smokin-it do you guys preheat the smoker? So far I have done turkey breast, snack sticks, and just did 20 boneless/skinless chicken breast. I didnt preheat, but wondering should I. Leave the grates in remove smoke box, preheat, load meat and install smoke box. How do you guys run your smokin-it 3DW?
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I do a ramp up to my smoke temp, but whatever is getting smoked is in the smoker during this ramp. I usually ramp to 160* for 30-45minutes then up to my smoke temp, which is either 225, 250 or occasionally 275 (very rare.
And, I only have a 3D, so this is my programmed smoke.
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I put my meat in a cold smoker directly from the fridge. Meat absorbs the most smoke when the surface is less than 120 deg according to the experts. So I try to maximize the smoke being absorbed by starting a low low temp.
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+1 on what Dave said. I have the smoker prepped and ready to go, put in the meat, and lock the door. Then I turn the nob on to the desired temp. Ideally the smoker door is not re-opened until the smoke is finished. (The only time I do open the door during a smoke is to remove and sauce BB ribs about 3/4ths of the way through the smoke.)
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No pre-heat here.