HI. I will be getting a SM150 in a couple weeks (they have to build it first). Reading some of the archive tells me that you have a lot of experience on the 150. I thought I would run a few ? by you. I will be cooking mainly Sam's loin backs. Dry rub, and a little brown sugar. Prefer them cooked to what most judges in my area like, nice and tender but not coming completely free from the bone. I will have the shelves and CS racks avail.
1. If I'm cooking say only 6 slabs or less would you use the shelves or racks? All on one level (which one) or split them up on 2 levels (which ones?)
2. What temp and will I have to rotate during the cooking cycle if they are on diff levels?
3. I know you did some nice temp mapping on the FE100. Do you have something close for the SM150 or a link? If not what's your guess?
4. 2 or 3 ounces of wood?
I am used to an offset and I originally wanted a FE100 but was told since I don't care about competition I would be foolish not to get the electric heat and more sophiscated and accurate temp control of the SM. I was told that the taste would be as good as the pellet burner and the consistency would be better. Is the effect from the smoking wood chunk really equal to burning wood and or charcoal? Guess I'll find out!
What's your opinion?
Thanks. wbear
Original Post