- Jul 18, 2023
- 21
- 30
Gaskets installed. Been latched close all day. I’ll try and get the video uploaded. See if it works.
The propane burner itself put out way too much heat for the unit. I’m in Texas and it’s 95 degrees inside the unit just being ambient temp. I did run a rubber hose but was watching it like a hawk to ensure nothing went wrong. Just a trial run. If it would have been sufficient I’d get the correct hose but it didn’t work. Which is alright. And I agree. They don’t make them like they used toIf I read this correctly, you ran a rubber propane hose through the side of the smoker, to the burner? All I gotta say is BOOM!!!
Buy and aluminum or stainless steel flex hose, like they use on furnaces, stoves and water heaters, or you're ask'in for problems.
What a sweet smoker, I have an 80 yr old GE refer, that I plan to turn into a smoker when it dies, the problem is I will most likely die before it will. They sure made'um to last back in those days, unlike the communist built Chinese crap they sell today.
I had a few different electric temp probes placed around the smoker in corners and at different heights. It seemed to heat pretty evenly across the smoker. Only a 3-5 degree difference. I’m waiting on a few more racks to be built. And then I will definitely do a biscuit test. I’ve got my sausage rods. My jerky rods are coming in today. And I have an expanded metal rack for the lower shelf (to be used for briskets and pork butts) ready to weld together just have to find the timeSounds like a very successful run with a lot learned about your new smoker. To be able to make any food on a first run, much less good food, is a win. Have you thought about another run where you shoot for higher temperatures and do a biscuit test? It might show you even more.
When I say it was only a few degrees of difference I meant as in per height. Everything on the top rack was roughly the same temperature whether it was in the corner or in the middle.Sounds like a very successful run with a lot learned about your new smoker. To be able to make any food on a first run, much less good food, is a win. Have you thought about another run where you shoot for higher temperatures and do a biscuit test? It might show you even more.
Sounds like you have a very successful build!I had a few different electric temp probes placed around the smoker in corners and at different heights. It seemed to heat pretty evenly across the smoker. Only a 3-5 degree difference. I’m waiting on a few more racks to be built. And then I will definitely do a biscuit test. I’ve got my sausage rods. My jerky rods are coming in today. And I have an expanded metal rack for the lower shelf (to be used for briskets and pork butts) ready to weld together just have to find the time