craigp
Active member
Everything I’ve read and heard, says that meat catches the most smoke when the meat is cold. Every pellet grill I’ve owned, emits a ton of smoke as it’s pre-heating. I hate wasting that smoke, so I’ve started placing my meat on my smoker before firing it up. This seems to introduce more smoke, and prevents the sudden heat loss that happens when you open the lid after the grill has finally come up to temperature. I cook by temp, not time, so this practice doesn’t affect my cook times. Does anyone else do this? Is there a negative to this practice?