guitarcook
Newbie
I have the 38" model. I had some problems when I first got it. First off, yes the thermometer on the door is off. I use a Maverick ET-7 to monitor the meat temp and the chamber temp. After enough smokes, you'll find it easier to use the door thermometer as a reference. Mine if off by about 25 degrees. When I first got mine, I could not get the temp below 350!! They sent me a new valve assembly and since then, the temp is in the right range. I usually have mine set between low and medium. I live in Minnesota so it gets warm in the summer. Last time I tried to smoke salmon in June or so, I could only get the temp down to about 180 on the lowest setting. In the winter I have no problem with a couple pork butts keeping the temp at 225 - 250. Overall, I've been pretty happy with it and would love to share any insight I have with other members! This site has been great for me, but there wasn't much info on these out there when I got mine.
My only complaint about this smoker is it is sometimes difficult to maintain a nice light blue smoke. Usually it takes a bit to get going, and then it hits a period where it's really blasting out smoke, and then settles in for a while. After that, I try to add wood in less amounts to avoid those big bursts of thick smoke. I should point out that it is recommended that the box be fully loaded but I have found it best not to load it all the way. Thick, white smoke is what I got when I tried it. Sometimes I will just use the A-MAZE-N smoker for flavor and just use the porpane for for temp control.
With regards to how long a tank will last, I too have smoked pork butts for over 20 hours with plenty of juice left. If I had to guess - and it depends on how hot you're running it - but on the med/low range which keeps me in that 250ish range, I'd like to say that 50 hours would not be unreasonable, if not on the conservative side.
Hope that helps! I did an aged prime rib with cherry and pecan for Christmas in old Smoke Hollow, and it turned out fantastic!
My only complaint about this smoker is it is sometimes difficult to maintain a nice light blue smoke. Usually it takes a bit to get going, and then it hits a period where it's really blasting out smoke, and then settles in for a while. After that, I try to add wood in less amounts to avoid those big bursts of thick smoke. I should point out that it is recommended that the box be fully loaded but I have found it best not to load it all the way. Thick, white smoke is what I got when I tried it. Sometimes I will just use the A-MAZE-N smoker for flavor and just use the porpane for for temp control.
With regards to how long a tank will last, I too have smoked pork butts for over 20 hours with plenty of juice left. If I had to guess - and it depends on how hot you're running it - but on the med/low range which keeps me in that 250ish range, I'd like to say that 50 hours would not be unreasonable, if not on the conservative side.
Hope that helps! I did an aged prime rib with cherry and pecan for Christmas in old Smoke Hollow, and it turned out fantastic!