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Recent content by ryanje
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Hey everyone,
Does using the water pan affect the temperature reading on my digital probes (used for smoker temps).
Meaning, I know humidity makes things seem hotter than they really are, does this affect the temp reading??
Hey All,
Anyone else have the Smoke & Spice book?
It seems that their cooking times are all extremely short, they use 200-220 degrees for almost everything, but the times seem way low.
Anyone know why?
Oh yea I definitely smell and taste smoke before the chunks stop burning. I just want to stop the thick white smoke that occurs when I flip the chunks over. So your saying If i leave my bottom vents cracked the wood "should" burn through completely with out a need for flipping?
Really? I only use about 2 or 3 large chunks to start, they are not even touching each other.
What is the purpose of the lid? I dont notice a difference with our with out????
Why is it that the wood chunks in my propane smoker stop smoking after a couple hours (burned half through), then, when I flip them they produce milky white smoke instead of THIN BLUE!?!
I can only use half of the chunk before it is useless?
What gives, anyone else experience this?
Hi all,
What are the purpose of the vents on the gas smoker. I know in a charcoal they help control heat.
ON my smoker there are 2 vents on the bottom, one on each side. Also the stack on top has an adjustable vent.
Yea I use a probe through a piece of wood, the door thermo is junk.
Well the temp did range fropm 220-250 without me changing anything. I am assuming if it says it was that temp though that it shouldnt matter how much heat is leaking.
I may try sealing the doors though.
Thanks all for your responses and insight!
I really dont want to give up on this smoker and smoking. I am going to try ribs next weekend, if I cant get those to cook then I will go nuts!
Maybe its just the meat I am using.
How would I know if it has a heat leak? The thermometer I used for temp was next to the meat and read 220-250 constantly. I did have the stack on top wide open and the vents on bottom fully closed.
I do know that smoke comes out of everywhere and not just the stack on top if that matters.