George Leppla > wrote:

>1)I should preheat the smoker for at least an hour before putting in the
>meat (I was up at 5 AM and didn't do this)
>
>2) I should bring the meat to room temperature before putting in the
>smoker. OK... the pork might have been a bit cold.

These will certainly make a difference. I always ... ALWAYS let meat
come up to room temp before cooking it. Even if this means violating
the two-hour food safety rule.

>3) The smoker will get to 250 degrees if empty. (I did this as a test at
>Bradley's request) I guess this is where the pre-heating comes in.
>
>4) The nice lady at the Bradly service line suggested that maybe loading
>over 30 pounds of roasts into the smoker might be a bit much for this
>model. She also mentioned that the mass of very thick pieces of meat
>increases the time needed to bring the smoker up to higher temp. True
>enough. When I smoked things like ribs, chicken and sausage, the
>cabinet temperature was higher, quicker.

This all makes sense.

30 lbs of meat is a lot, unless you're cooking for a whole lot of people.


Steve