Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by ba cyclone
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I use the cast iron skillet for my wood chunks, and set the pan right on top of the "chimney" cylinder that protects the burner. Ran that way probably 6-8 times with no issues. Only downside I can see is that I can't see the flame too well when I open the door to add more chunks...but there is...
Thanks for posting your experience and linking the original thread. I am a huge sausage fan and I really appreciate the simplicity of that recipe. Definitely going to bookmark that and try it sometime soon!
Thanks for the tip, TurnandBurn. I was trying to visualize what I was going to do with the burner assembly. I was thinking cover in foil and tape off too, but I far prefer your direction!
That was my direction, until I had a flare up at the end of my last smoke that quickly turned into a grease fire on the inside of my smoker.
So I am thinking maybe a clean-out once in awhile might be a good idea. I still don't like the idea of it...but it might be safer.
I had something similar happen to me once on a pork butt. I think if you are going to foil it you need to pull the trigger on that sooner than an IT of 195. If it stalls at 195 I think you are better off to just pull it rather than keep going. I wish I had done that when this exact thing...
Please be more descriptive, what was the deal with the cast iron pan? I think I only got the 8" one and I don't think I'd go much bigger than that.
I'm also not sure what "flames kick back at the valve on the smoker" would mean to be honest.
All you need to do to use the needle valve is cut...
I would just get yourself a 8" cast iron skillet and use that instead of the alien spaceship thing you get with the smoker.
I think the Lodge one I purchased was $15 tops, works far better than the supplied pan, have not had a flareup since and use a lot less wood to get the same effect.
I just got 2 barb-end fittings and cut the line in two about a foot from the tank end. 2 worm gear clamps and some pipe dope and you are in business about 15 minutes.
You can try replacing the thermo with another like model, but I think I've read on amazingribs.com or something that it's generally pointless to battle that. The nature of the spring-loaded thermometer is just not conducive to a relatively high level of accuracy that we are seeking to achieve...
I installed that very needle valve on my gas smoker and still use the stock water pan -- as long it isn't too windy I can hold the temp around 100-110F for the first dehydrate cycle of jerky. The flame is so low however it's sensitive to wind.
Otherwise I can consistently hold it at about 135F...
My first smoker was a relatively inexpensive offset smoker. I hated it with a passion. Extremely difficult to regulate temperatures. Full-time job and sometimes I could never get it close.
Second purchase was a still-inexpensive Masterbuilt LP vertical smoker. Love it to death. Nearly set...
I feel like I am selling these on here, but truthfully I don't get a kickback!
One of the first mods I did when I bought this very smoker was to add a LP needle valve inline for the supply hose.
http://www.bayouclassicdepot.com/nv108p_propane_burner_part.htm
Buy this valve, 2 barb...