What to put the meat on

Discussion in 'General Discussion' started by dexnova, Dec 28, 2015.

  1. dexnova

    dexnova Newbie

    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?
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    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 !
     
  3. dexnova

    dexnova Newbie

    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!
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    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
     
    dexnova likes this.
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    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
     
  6. dexnova

    dexnova Newbie

    Very true! Thanks on that too!
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    No prob, glad to help ! Thumbs Up
     
  8. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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.
     

Share This Page