SmokeAndSpice
New member
This weekend I'll be doing my first pork butts on the new cooker (Memphis Advantage). I've done more than a few on a Brinkmann smoker and a ceramic/kamado-style smoker, so know the general drill. I am wondering if there's anything specific to pellet cookers that I should know going in. Are there hot-spots or airflow issues that impact placement (e.g., upper or lower grate) or rotating the meat? Do you all typically use drip pans? If so, with or without added liquid? Any recommended temperature setting? The Brinkmann was all over the map, while I usually kept the ceramic cooker between 220F and 250F).
You know, things like that. I'll eventually figure it all out, but it can't hurt to get some gentle nudging to get me going in the right direction.
You know, things like that. I'll eventually figure it all out, but it can't hurt to get some gentle nudging to get me going in the right direction.