I have the SM260 and the difference in cook from top to bottom rack on ribs is significant. I'd like to rotate, but it takes SOOOOOO long for the smoker to get back to temp.... Anyone rotating ribs from the bottom and top shelves?
Original Post
Replies sorted oldest to newest
Guess not. But I'm going to start and figure out how much time the door opening costs me.
I have a SM066 a smaller version of your SM260. I usually rotate all my cooks and use heat resistant gloves to help speed up the rotation. It does take a little bit of time to get back up to temp but all smokers loose heat when open. The cost of running a CS is fairly inexpensive (CS sells sheet -Appx Cost of Operation $1.94 per 12 hour cycle at average setting includes wood and electric). Try and keep opening the door to a min and wait at least 2.5 hours into your cook before rotating the ribs. Opening the door will usually add time to your cooks. I try and cook to temp versus a set time.