[markaberrant]

There's not necessarily a "problem" with it, however adding 5 or 10 lbs of cold meat will cause a significant  loss of thermal mass. This equates to more time and charcoal for all of the wood/charcoal users out there. It doesn't take any effort to allow the meat to come to R.T. unless you don't have the time to do it.

Ok, but just opening the smoker is going to cause a big drop in temp.

My meat goes on cold in my UDS, the internal temp probe, which sits about 1/16" below the grill dead center, comes back up to temp within 5 minutes.

[tschmidlin]

My meat goes on cold in my UDS, the internal temp probe, which sits about 1/16" below the grill dead center, comes back up to temp within 5 minutes.

How do you have the temp probe set up?  Mine sits at the side.

[bluesman]

There's not necessarily a "problem" with it, however adding 5 or 10 lbs of cold meat will cause a significant  loss of thermal mass. This equates to more time and charcoal for all of the wood/charcoal users out there. It doesn't take any effort to allow the meat to come to R.T. unless you don't have the time to do it.

Ok, but just opening the smoker is going to cause a big drop in temp.

My meat goes on cold in my UDS, the internal temp probe, which sits about 1/16" below the grill dead center, comes back up to temp within 5 minutes.

I understand your teqnique.

My point is that it requires more energy to get the internal meat temp to the desired level when you start with cold meat than meat at R.T. which ultimately leads to more wood/charcoal usage and more time. Basically a longer smoke and some additional energy. Not that it's a concern for you but it is a concern for others. 

[markaberrant]

I understand your teqnique.

My point is that it requires more energy to get the internal meat temp to the desired level when you start with cold meat than meat at R.T. which ultimately leads to more wood/charcoal usage and more time. Basically a longer smoke and some additional energy. Not that it's a concern for you but it is a concern for others. 

Ok, I see what you were trying to say now.

I am still thinking that 30 minutes on the smoker at 225F as compared to 30 minutes on the kitchen counter is going to be far more effecient and well worth the additional energy.  It was also suggested to submerge a sealed brisket in warm water, I suppose this method may lie somewhere in between, but still don't really see how this is any more effective than just putting the meat on the smoker.

Unless you are using a massive smoker with massive quantities of meat, or you are just using a really ineffecient smoker, I hardly see how putting the meat on cold is going to result in much of an increase in fuel.

[markaberrant]

How do you have the temp probe set up?  Mine sits at the side.

Drilled a small hole in the side of the barrel, then stuck a spare turkey fryer probe (extra long) in there and secured it to the outside with duct tape to keep it level on the inside.

[bo]

I can't imagine using that much more charcoal or energy to heat the meat either, but there's certainly nothing wrong with that method.  In terms of additional electric power I use, I would doubt you could even measure it. A couples pennies at most.

[tschmidlin]

How do you have the temp probe set up?  Mine sits at the side.

Drilled a small hole in the side of the barrel, then stuck a spare turkey fryer probe (extra long) in there and secured it to the outside with duct tape to keep it level on the inside.

Is this a dial thermometer?  I'm spoiled by my digital remote temperature probe - I can read it from the kitchen while I do other things.

[markaberrant]

Is this a dial thermometer?  I'm spoiled by my digital remote temperature probe - I can read it from the kitchen while I do other things.

Yes, it is a dial thermometer, so I do have to walk over to my patio door to read it.  My whole setup is very lo-tech, but works well.

[tschmidlin]

Is this a dial thermometer?  I'm spoiled by my digital remote temperature probe - I can read it from the kitchen while I do other things.

Yes, it is a dial thermometer, so I do have to walk over to my patio door to read it.  My whole setup is very lo-tech, but works well.

No doubt, I should add one for a better read at the center, I can still monitor with the other one.

[boulderbrewer]

Time to start the Turkey brine, I promise to take pictures, it is 1230 am yikes. We be eating good in 18 hours! Brine is done and my baby is enjoying the bath of sugar, salt, honey and spices. To be continued.....

[bluesman]

Time to start the Turkey brine, I promise to take pictures, it is 1230 am yikes. We be eating good in 18 hours! Brine is done and my baby is enjoying the bath of sugar, salt, honey and spices. To be continued.....

How sweet it is....

Good BBQ! 

[deepsouth]

i made a greek inspired burger tonight......  fresh ground chuck and lamb, homemade tzatziki, spinich, mint, feta.....

[bluesman]

Nice work DS! 

I decided to spin a chicken for dinner. It was dark but I managed to get a decent shot with a flashlight and my iphone camera.

[euge]

Both of those look absolutely fantastic! Been craving a burger. And chicken too.

Daisy Cutter? Nice. That'd be good to have around here.

[loopy]