Hello all,
I'm new to this site and new to smoking. I'm in SoCal and was recently given a MB 40" electric smoker (never smoked before). I will be attempting to smoke a Tri-tip and had a couple of questions. I've already read alot of the post on here. I know to set the smoker at 225 and pull the meat at an IT between 130-140. I will be using apple and hickory wood for smoking. One of the main question I have is I'm not sure how much should I open the vent at the top another big question is with this box, should I always have wood in the pan (what I mean, is should it smoke for the entire cooking process?) I'm not planning on reverse searing it, so I plan on pulling and letting it rest for 30min. before slicing. Any tips would be greatly appreciated.
Thanks,
BigJim
I'm new to this site and new to smoking. I'm in SoCal and was recently given a MB 40" electric smoker (never smoked before). I will be attempting to smoke a Tri-tip and had a couple of questions. I've already read alot of the post on here. I know to set the smoker at 225 and pull the meat at an IT between 130-140. I will be using apple and hickory wood for smoking. One of the main question I have is I'm not sure how much should I open the vent at the top another big question is with this box, should I always have wood in the pan (what I mean, is should it smoke for the entire cooking process?) I'm not planning on reverse searing it, so I plan on pulling and letting it rest for 30min. before slicing. Any tips would be greatly appreciated.
Thanks,
BigJim