When do you load your smoker.

[NCGrimbo]

Having run the Bandera today, I got to thinking. I was wondering when you all put your meat into your smokers. I tend to do it once the temp hits about 100 degrees.

 

[BBQ Grail]

I don't know why I wait until it gets to temp. Maybe it's a habit from waiting until the oven in the house is preheated.

Would be interested if there are advantages either way. Is there a right or wrong?

 

[thirdeye]

I'm usually in the 176°-225° range, but I pay more attention to the quality of the smoke. With my Eggs or BDS, I'll wait about an hour for everything to settle down.

If it's puffin' white, it aint right.

 

[RichardF]

I typically light the fire and then do the final prep on the meat, so there's ususally about 20-minutes between when the fire's lit and when the meat goes on so I'm think'n somewhere between 100* and 176*, but closer to the 176*

 

[JohnMcD348]

I light the fire and trheen finish the final prep of the meat so by the time I get out to the cookers, they are usually pretty close to ready. I like to wait until they are in the 175-200+ range before I put anything on. That way the charcoal has a chance to start getting hot enough to burn off any off flavorings in the charcoal. THe temnp drops pretty quick when I put on the cold meat but it comes back up in time so I really don't sweat it too much. I'm not a big temp watcher. I just like it above 225*.

 

[hnd]

i use a smokenpit and my pit goes like this:

outside temp -> 350 deg -> 225...

for some reason i always get the spike...this happens about 10 minutes after i add the coals to the unlit coals in teh side fire box...10 minutes later its back down to 225-250 whatever i want it to be....then i add the meat...

 

[HB-BBQ]

I always wait until it comes up to temp. My BWS party only takes about 20-30 minutes to get there after I dump in a lit chimney.

 

[vr6Cop]

When smoking, I wait for the smoke to tell me when it's right.

When grilling, once it's settled into the temp I want.

 

[Single Fin Smoker]

When its time to smoke.

 

[bowhnter]

I checked 100-175 but need to start waiting a little longer...sometimes the smoke is not quite ready.

 

[Smokin Gator]

Like some others have said, I have gotten into the habit of lighting the pit and then doing my final meat prep. I usually finish that and then start checking the temp and smoke. When the pit is up to the temp I am going to cook at and the smoke cleans up I put the meat on.

It is something I learned here... and it works for me.

 

[River City Smokehouse]

At a contest I will lite up at 12 noon. The temp will be set at 180*F. The brisket goes in at 4-5 pm. 12 hours @180*F then the temp. goes up to finish.

 

[BBQ_MAFIA]

I usually get my cooker up to temp before I put any meat in it.

 

[CarbonToe]

I tend to start loading her up when she's reached the 220 degrees mark

 

[Divemaster]

I guess it depends on what I’m smoking… If it’s a large quantity of briskets, I’m less concerned about the starting temp as I am about the ‘running’ temp on my old Brinkman. If I’m doing Buckboard Bacon on the BGE, I let the temp settle in and then put the meat on…

 

[Jeremiah]

Most of the time my stuff goes on right away and I control the temps on the way up. I've found this to be a lot easier on the WSM's then getting to temp, then adding the meat. The lid removal can cause quite the temperature spike.

 

[Jorge]

It depends on what and how much I'm cooking. If it's a big cook with a lot of cold meat, the pit will be warmer or up to cooking temp. 30 or 40 lbs. of brisket under 40* is going to slow down the process of getting up to temp some.

It's also common for me to use some mesquite splits to help get the pit up to temp fairly quickly, even if I don't plan to cook with it. It's hard to beat those BTUs, and I really like the remaining coals for helping establish a good coal bed and getting the oak or pecan going quicly and cleanly.

 

[backyardchef]

Just about always wait until the pit is up to temperature. If I'm being leisurely, usually about 1hr or 1hr+ after I light the pit. I definitely wait until after the smoke has turned clearer.....

 

[JD McGee]

I always catch the temps on the way up and once it is stable I load.

 

[Puppyboy]

I'll lite the coal then go inside for a final meat prep. The meat generally hits the grates at 250*ish.