Why start cold meat in a cold smoker?

[Whidbey Rick]

Hi All!

My new SI #3 is supposed to arrive next Monday!!  I'm looking forward to playing with it ASAP!

I've been reading many many posts on this and other forums and I keep seeing the advise of starting a smoke session with cold meat in a cold smoker. I've noted that some books on smoking recommend preheating the smoker prior to putting the meat in.

Can someone explain the reasoning and difference between the two methods?

Thanks
Rick

 

[Pork Belly]

It is a cheat to get more smoke on the meat. You can put cold meat in a hot smoker but the meat only absorbs the smoke until an internal of 140'ish, after that you are layering deposits on the surface. So having the smoker already up to temp shortens your cook time and the smoke absorbing. You are welcome to experiment.

 

[Whidbey Rick]

Thanks Brian!  That helps. I just have to figure out how to adjust cook times for recipes that call for preheating the smoker.

I love experimenting!!

Thanks
Rick

 

[NDKoze]

Other than ribs, you should really be cooking by Internal Temperature. So cook time estimates are just that and estimate.

These smokers heat up pretty fast (thus the reason for cold smoker/cold meat). So, I doubt that your cook times are really going to be affected that much.

 

[Walt]

Greg,

Didn't the wood guide you & Tony put out, also have rough cook times included?

 

[NDKoze]

Sure did. But like I said they are only estimates. You really need to go by the internal temperature of your meat.

For the OP, I don't think his cooks times should really be affected "that much" by not preheating the smoker because it heats up so quickly.

It would be reasonable to expect that the estimated times that he is used to would go up slightly. But I wouldn't think his previously estimated times would go up by that much.

 

[Walt]

I fully agree.  I only mention this for  his planning purposes. IT is the most critical number we use.

 

[jpittssr]

Greg,

Didn't the wood guide you & Tony put out, also have rough cook times included?

Where can I find the wood guide?

 

[Whidbey Rick]

Try here:  All Things Smoked! » Recipes » Guide to Smoking Times, Temps, Woods

Rick

 

[es1025]

I agree, ribs are time, everything else is internal temperature. The smoker clearly states on the label not to preheat.

 

[NDKoze]

Here is the link:

http://smokinitforums.com/index.php?topic=2151.0

 

[DivotMaker]

Rick, it only takes about 12 minutes, or so, for the smoke to start rolling, so the cold meat gets a dose quick!  In traditional smokers, a lot of people start out with "room temperature" meat, and a pre-heated smoker.  By keeping the meat cold, you allow it to slowly warm to "room temp" as the smoker heats.  This keeps it in the safe-zone for bacteria.  It doesn't sit in that range for very long, and it's absorbing smoke while it's warming.  This is also why we can get away with such a small amount of wood with these smokers! ;D

 

[Whidbey Rick]

This is great info! Thanks everyone for clearing this up. It definitely sounds like I'll be able to use recipes that call for a preheated smoker but using the SI method with minimal adjustments.

This forum is great and I look forward to chatting and learning much more. Can't wait until my SI#3 gets here on Monday.  ;D

Thanks again!
Rick

 

[gmbrown]

I agree, ribs are time, everything else is internal temperature. The smoker clearly states on the label not to preheat.

I also usually do sausage links by time--haven't met one yet that wasn't done in about 2.5 - 3 hrs. Although I will check the IT if there's any doubt. I suppose if I went by IT, there are times they might be done sooner, though, but I've gotten pretty good results.

 

[gmbrown]

This is great info! Thanks everyone for clearing this up. It definitely sounds like I'll be able to use recipes that call for a preheated smoker but using the SI method with minimal adjustments.

For what it's worth, I always entirely ignore any directions calling for a preheated smoker, and don't really make any adjustments. Hasn't been a problem yet. If you don't have a probe thermometer for stuff like butts and briskets, etc., I'd definitely get one.

This forum is great and I look forward to chatting and learning much more. Can't wait until my SI#3 gets here on Monday.  ;D

I'm a relatively new SI3 owner (about 3 months) and this forum has been extremely useful. The advice you find here is unlikely to steer you wrong.