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preheating smoker

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    preheating smoker

    Unless you want to pre sear, why should we wait for the barrel to preheat. What is the problem with putting the meat in the smoker or grill while the appliance heats to the set point ?

    #2
    I don't normally wait until it reach's full temp but do wail until it reaches 180-190.

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      #3
      If possible my smokers come up to temp whilst the meat is already on the grate.

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        #4
        No problem, really, but with one caveat. If you are using a stick burner you want to make sure you have a good clean fire. By the time your smoke clears up you might be close to cooking temps.

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        • mrteddyprincess
          mrteddyprincess commented
          Editing a comment
          Totally agree. Wood fire without established coal bed can produce white smoke. Good smoke comes with complete combustion and that takes time. Not sure that is much of an issue with charcoal, electric, or gas.

        #5
        What they all said.

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          #6
          I usually let the acrid smoke clear but don't worry about the temp, what's the difference?

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            #7
            To make sure you get your fire good and clean, and temps stable. Don't want to have it overshoot your mark and then have to wait an hour for it to come back down.

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              #8
              Once the smoke is clean the meat goes in. Temps are monitored from there.

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