What to put the meat on

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dexnova

Newbie
Original poster
Dec 28, 2015
9
10
I'm fixing to try a prime rib on the smoker.. Is it better or does it even matter to put the meat on a cooling tray in a foil pan or just put it straight on the racks in the smoker?
 
I've done both & they have turned out great on my smokers... Though usually I put my PR just right on the smoker grate ! What kinda smoker ya using ? The biggest thing IMO is to have an accurate therm to be able to track food IT & smoker chamber temp !
 
10 4! I just got a masterbuilt 40 electric smoker for Christmas with a digital acurite I think is the name of my meat probe..PR will be my first rodeo with the smoker! I have some deer cube steak too and was thinking about rolling bacon deer cube and cream cheese up and laying in there with it too!
 
10 4! I just got a masterbuilt 40 electric smoker for Christmas with a digital acurite I think is the name of my meat probe..PR will be my first rodeo with the smoker! I have some deer cube steak too and was thinking about rolling bacon deer cube and cream cheese up and laying in there with it too!

Check out this link from a well respected member on this forum... Bearcarver ! He does all his smoking I do believe in an MES & he's built this great guide to help folks.... I've used some of his "step by steps" & they are great !

Third category down I believe is where all his PR threads are at, panned & not panned...

http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index
 
  • Like
Reactions: dexnova
Also, just be sure your therm is accurate by doing a boiling water test... Don't wanna have an overdone PR cause of a faulty probe wire or something.... Just to be safe, test it out first in the boiling water test ! Thumbs Up
 
I still remain convinced that putting meat in a pan will inhibit smoke absorption on the bottom, though I don't have evidence to prove it; and some who do use pans swear that it's not a problem.  That said, you can always put the pan on the grate beneath your meat.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky