I’m doing a pork belly for the first time. I’m super new at this, how open should that grate be?
by bigred1369
9 Comments
Mariorules25
All the way closed.
That big metal sliding plate is a heat deflector. Like it sounds, it makes sure not-too-much direct heat hits what you’re cooking during a long smoke such as a pork butt
Thus, you only want it open, at all, when you’re trying to let direct heat blast whatever’s above it (like when you wanna sear a steak or smth after a smoke)
Both_Rutabaga_7712
Wouldn’t it depend on what you are doing? If you are trying to smoke something and you only want the indirect heat it would be all the way closed. If you were grilling something then open and grill directly over the opening.
Careless-Resource-72
All the way closed. On top of that, put a water pan on the bottom rack and put your meat on the top rack above the water pan. The controller monitors the ambient air temperature in the chamber but you can be more certain with a temperature probe sitting next to the meat and not touching the grate. The water pan will also catch the drippings and make cleanup a lot easier. Be sure to vacuum out the firepot before each smoke.
RandytheRude
Closed, unless I want to get a scorch/crust on a steak
nesspaulajeffpoo94
I keep mine closed like others here have said 🙂
However, get yourself some flavored Cheez-its and throw those on the smoker for a couple of hours at whatever temp you are cooking the main dish!
They are fantastic when warm and have a wonderful smokey flavor.
Great as a snack on the counter for whenever! (Or however long they last!)
Italian four cheese, buffalo flavor, hot and spicy, and the snack mix ones have been a big hit with me and my pellet smoker!
Enjoy and happy smoking!
Primary_Excuse_7183
Completely closed. It’s a seat plate. You slide it open to sear things. that’s about it.
Broad-Angle-9705
I open mine so I can see the burn pot when priming it after I let it run out of pellets and when searing steaks. For everything else I keep it completely closed.
9 Comments
All the way closed.
That big metal sliding plate is a heat deflector. Like it sounds, it makes sure not-too-much direct heat hits what you’re cooking during a long smoke such as a pork butt
Thus, you only want it open, at all, when you’re trying to let direct heat blast whatever’s above it (like when you wanna sear a steak or smth after a smoke)
Wouldn’t it depend on what you are doing? If you are trying to smoke something and you only want the indirect heat it would be all the way closed. If you were grilling something then open and grill directly over the opening.
All the way closed. On top of that, put a water pan on the bottom rack and put your meat on the top rack above the water pan. The controller monitors the ambient air temperature in the chamber but you can be more certain with a temperature probe sitting next to the meat and not touching the grate. The water pan will also catch the drippings and make cleanup a lot easier. Be sure to vacuum out the firepot before each smoke.
Closed, unless I want to get a scorch/crust on a steak
I keep mine closed like others here have said 🙂
However, get yourself some flavored Cheez-its and throw those on the smoker for a couple of hours at whatever temp you are cooking the main dish!
They are fantastic when warm and have a wonderful smokey flavor.
Great as a snack on the counter for whenever! (Or however long they last!)
Italian four cheese, buffalo flavor, hot and spicy, and the snack mix ones have been a big hit with me and my pellet smoker!
Enjoy and happy smoking!
Completely closed. It’s a seat plate. You slide it open to sear things. that’s about it.
I open mine so I can see the burn pot when priming it after I let it run out of pellets and when searing steaks. For everything else I keep it completely closed.
What does the manual say?
If you’re smoking then all the way closed