Anyone else enjoy the warm-up phase?


New member
Form me the initial burn is almost as enjoyable as the final cook. I've made it a habit to put my meats in for the excessive amounts of warm up smoke that happens right around 90*, then yank them out when the smoke clears (5-10min) and put them back after the grill comes to temp. I don't know if it helps in terms of flavor but it sure doesn't seem to hurt.

This was shot on Saturday when I smoked 8 racks of baby backs, look at all that smoke!

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