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Reply to "Optimal meat loading qestion"

Weight capacity? I guess someone forgot to tell me about this problem. Just so I know, how much is too much? Oh well, my wife says I don't/wouldn't listen anyway.

There is two kinds of heat.Direct and indirect, so a person will want to keep this in mind when cooking long cooks. Just because the bottom shelf is closer to the element, a person has to remember that heat RISES. That doesn't mean you don't have to watch out for direct heat though.When loading up on PBs make sure the largest is on the top shelf.

Some products have more fat on them that can be used to help with the direct heat. Just use the fat as an insulation from the direct heat.

One MUST remember to load where you can allow smoke to freely flow around the meat,you know, we are smoking the product.

I'm sure others have some ideas that will help ya?
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