Haven't gotten my shipping info yet, but hopefully it shows up next week and in good enough shape to assemble.
Haven't gotten my shipping info yet, but hopefully it shows up next week and in good enough shape to assemble.
Congrats on the smoker you will love it.Haven't gotten my shipping info yet, but hopefully it shows up next week and in good enough shape to assemble.
I see what you are talking about, that is bent up pretty bad. The level of the smoker box and water pan are unevenHi i got mine today you might have driven the 2 hrs to get it. Mine has bent side racks on both side of the walls.
Have e-mailed Landmann and and wait an answer. I could use a rubber hammer and try to un-bend them but for 300.00 no way...
Love everything else burner looks strong and the box is solid. Try to lift the wood chip pan it heavy!!! Can't wait to smoke in it once i get the problems ironed out.
Good smoking...
Took a picture:
I have been using mine on m y deck for years, only problem I have is grease drippings.OK.. here's a question. Does anyone think there would be an issue with keeping this on a wood deck? That's where I have my grill, but I'm not sure if there's other considerations with a smoker that's going to be running much longer than a grill.
EDIT: I'd like to find one home for this and not have to worry about moving so I thought I'd ask before I start setting it up.
I know what you mean about yard birds. Spatchcock the next one and you'll notice a great difference.Burgers on a smoker sound interesting though too. What temp and how long do you cook burgers for?
Yeah, I see where you're coming from. The burgers, about 1 1/2 to 2 hours, worst case. Chicken, spatchcocked (more surface area exposed to the tender influence of smoke) about 2-3 hours.I understand that you want to cook to temp, but it's good to know the ballpark times you're looking at so you can try to bring other things together at that time as well. I'm not looking to set my watch by a time estimate, but it would be good to know if it's usually 30 minutes or 2 hours for planning.
Thanks.. that's great info. One of the other questions I had was how to keep meat for extended periods of time after it had cooked and you gave me some options there too.Yeah, I see where you're coming from. The burgers, about 1 1/2 to 2 hours, worst case. Chicken, spatchcocked (more surface area exposed to the tender influence of smoke) about 2-3 hours.
Do you know about the double foiling of the meat when near done, wrapping cloth towels, placing in a cooler (tightly sealed of course), good for about 3-4 hours (ribs and chicken, etc). Keep in mind that meat will still continue to cook while wrapped in foil. There are several mentions of this technique in the briskets, ribs type, etc, etc threads. This trick works great for when you're taking the meat to another location for presentation. I always try to plan for the worst completion time because I know I can fall back on the cooler to hold the meat if it's early.
One thing I've learned is that there are few hard and fast rules (except in food handling safety) in this arena. Most are just guidelines.