Do you pre-heat

[forvols]

I am used to a WSM 22IN charcoal smoker. Get it up to temp and add meat. With the Smokin-it do you guys preheat the smoker? So far I have done turkey breast, snack sticks, and just did 20 boneless/skinless chicken breast. I didnt preheat, but wondering should I.  Leave the grates in remove smoke box, preheat, load meat and install smoke box. How do you guys run your smokin-it 3DW?

 

[barelfly]

I do a ramp up to my smoke temp, but whatever is getting smoked is in the smoker during this ramp. I usually ramp to 160* for 30-45minutes then up to my smoke temp, which is either 225, 250 or occasionally 275 (very rare.

And, I only have a 3D, so this is my programmed smoke.

 

[Lonzinomaker]

I put my meat in a cold smoker directly from the fridge.  Meat absorbs the most smoke when the surface is less than 120 deg according to the experts. So I try to maximize the smoke being absorbed by starting a low low temp.

 

[swthorpe]

+1 on what Dave said.    I have the smoker prepped and ready to go, put in the meat, and lock the door.  Then I turn the nob on to the desired temp.  Ideally the smoker door is not re-opened until the smoke is finished.  (The only time I do open the door during a smoke is to remove and sauce BB ribs about 3/4ths of the way through the smoke.)

 

[old sarge]

No pre-heat here.