Good Morning:
I have a question around bringing the chamber temp back up after putting in meat? Example: I put 4 racks of ribs in smoker. Chamber came down to 140 from 220. Should I up my temp to 260-270 to expedite temp getting back to 220? Or should I keep temp set at 220 and let it come up?
Thanks for the input.
Mike
Raising the temp setting won't bring the temp up any quicker. The Bradley heating element is either full on or full off.
Thank you
He's correct, raising the final temp will not help it get there faster. The best thing is to put a couple bricks in the bottom of the chamber near the water bowl. This will absorb the heat when preheating the tower and hold the heat as the door is open to load and will allow it to come to heat slightly faster. Also keep the door closed, if your looking your not cooking. I also preheat at a higher temp than cooking to, for example if I plan to smoke/cook at 220 then I would preheat to 240, once loaded and the door is closed then lower to 220.