no peek n
Smoke Blower
Do yourself a favor and a lot of greif, get the 8" cast pan, and use only CHUNKS, not chips, set the pan right on top of the wood pan it came with, Pre-heat for 15m at about 325* and put the meat in with the Mav ET-732 probes in place ,put a good size chunk on, about the size of a kids fist, and close the door and close the back vent to 80% , put don't Pinch the probe cords, and drop temp down to 225* and go have a beer and adjust the temp until it get dow on the Mav correctly......That's it..Been doing it bunch of time..
see
keep a eye on it
it's just that Simple...KISS...Keep it simple Silly
don't wrap the wood in foil, Don't put a tin pie pan in the cast iron pan, and no smoker box (those are for gas grills) , after about 2-3 burnt chunks,just pull the pan out "dump" and place it back in and toss a chunk in, and close the door, replentish about every 2hrs or so..
see
keep a eye on it
it's just that Simple...KISS...Keep it simple Silly
don't wrap the wood in foil, Don't put a tin pie pan in the cast iron pan, and no smoker box (those are for gas grills) , after about 2-3 burnt chunks,just pull the pan out "dump" and place it back in and toss a chunk in, and close the door, replentish about every 2hrs or so..
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