Hello to everyone here in the SMF and thanks for all the help I have received.
My name is Gord and I am retired from TTC, and live here in the city of Scarborough, Ontario. I have been a visitor for awhile now and have had a few problems solved just by doing a search and reading about smokers. I took the plunge last summer and purchased a Master Forge Smoker from Lowe’s. The first thing I did was to seal the two doors with Fireplace Gasket which many of you have suggested. Another thing I did was to trim ½ inch off the flange on one side of the water tray so I have more space at the back wall of the smoker box for heat and smoke to travel. My double probe Maverick thermometer is great in reading the temperature of both smoker and the internal temperature of the meat, so once again thanks to everyone who has helped. I know there will more problems and some questions in the future that I will need help with. Up until now I have smoked a beer can chicken, 3 Pork Loin roasts, which all turned out great, a Rib Roast that took too long to get finished but was super. The last thing I smoked was a Meatloaf with 1 lb of minced beef, ½ lb of pork and ½ lb of sausage meat which was very good. I like smoking pork the best and I must do another Rib roast and chicken soon. I do have a question on meatloaf, which I have placed General Discussion.
Gord
My name is Gord and I am retired from TTC, and live here in the city of Scarborough, Ontario. I have been a visitor for awhile now and have had a few problems solved just by doing a search and reading about smokers. I took the plunge last summer and purchased a Master Forge Smoker from Lowe’s. The first thing I did was to seal the two doors with Fireplace Gasket which many of you have suggested. Another thing I did was to trim ½ inch off the flange on one side of the water tray so I have more space at the back wall of the smoker box for heat and smoke to travel. My double probe Maverick thermometer is great in reading the temperature of both smoker and the internal temperature of the meat, so once again thanks to everyone who has helped. I know there will more problems and some questions in the future that I will need help with. Up until now I have smoked a beer can chicken, 3 Pork Loin roasts, which all turned out great, a Rib Roast that took too long to get finished but was super. The last thing I smoked was a Meatloaf with 1 lb of minced beef, ½ lb of pork and ½ lb of sausage meat which was very good. I like smoking pork the best and I must do another Rib roast and chicken soon. I do have a question on meatloaf, which I have placed General Discussion.
Gord
