Just ordered the #2 and trying to absorb all the wisdom in this forum. Query; How much time should you add if you open door part way through proscribed cooking time and add new (and cold) foods to smoker? If you mix meats (poultry plus ribs or butts) or add vegetables (potatoes, corn) you're going to have different smoke/cooking times for each which would necessitate opening the doors to make additions. What is the recovery time to get back up to proper internal cooking temperature?
Open Doors & Heat Loss
- Thread starter lwats
- Start date
Pork Belly
Moderator
Not enough that I have measured it. It works both ways though, adding meat or taking meat out. Taking meat out would affect it less though. I prefer to have someone helping me, as a second set of hands to insure it is a quick change.
Once the smoker is up and running, the recovery time after opening the door is pretty quick. I take ribs out at 4 hours, for example, to sauce and replace for the last 1.5 hours of smoking. The temp drops (I use a maverick to measure) but rebounds by the time I am ready to put the ribs back in the smoker. No worries.
DivotMaker
New member
Welcome, Iwats! Congrats on your #2 order! When you have a chance, head over to the Introductions section and tell us a little about yourself. First name, in the signature line, is a nice touch, too!
Personally, I plan smokes that never require a door opening while cooking. Every time you open the door, you let out all that great moisture that the SI smokers are so good at retaining. You also introduce a lot of air into the wood box, which can cause your chunks to catch fire.
When I first started, I opened the door too much, and soon learned the key to the absolute best results - keep the door closed until done. I think trying to juggle a lot of different things in the smoker, at the same time, will lead to less than stellar results. I know some disagree, but that's just my 2¢.
Personally, I plan smokes that never require a door opening while cooking. Every time you open the door, you let out all that great moisture that the SI smokers are so good at retaining. You also introduce a lot of air into the wood box, which can cause your chunks to catch fire.
When I first started, I opened the door too much, and soon learned the key to the absolute best results - keep the door closed until done. I think trying to juggle a lot of different things in the smoker, at the same time, will lead to less than stellar results. I know some disagree, but that's just my 2¢.
puddle jumper
New member
Welcome and congrats on getting your smoker..
I agree with whats been said about these smokers recover really quick, but remember one thing, doing good BBQ is more about internal temp then time...
PJ
I agree with whats been said about these smokers recover really quick, but remember one thing, doing good BBQ is more about internal temp then time...
PJ
