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Recent content by broncoblair
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I see. I guess I am overly sensative to the white smoke. It seems to settle down after 10 15 mins, but is that 10 15 mins of white smoke very hour or so going to make the meat sour?
I've done this. Everytime i shut the door I get a smolder (white smoke. I have to leave it wide open. The question is I guess how much white smoke is too much and for how long? I always leave the fire loading door open until the wood catches and then close it, but have to leave the damper door...
I saw some guys would fill their charcoal baskets with charcoal and then add wood and were able to get temperatures they liked. I did that, my smoker went up to 400. And I couldn't dampen it without the wood going out so I just had to wait it out.
Gotcha. Seems Im using too much charcoal to start. Only issue I guess is adding wood. I have to leave the intake door open. The damper smothers the fire with wood. Kind of a bummer, I guess that's these cheaper smokers it seems like guys with Yoders and Lang's are able to get better results with...
Hey Guys
Been reading a lot on these smokers and the mods. I have done a few. I have done the charcoal/wood basket and also sealed the smoke stack and area between firebox and smoker with RTV. I've taken the advice of guys on here to start with coals, and add wood. So I filled a can about 3/4...
Hey guys. Pellet guy here most of my smoking life... Just bought one of these guys and am going to start modding it.. One thing I am worried about though.. I assembled today and I used 3M RTV someone mentioned earlier in the thread. I had been on another forum that suggested RTV at Home Depot, I...
So I am from Western North Carolina, grew up eating BBQ. I live in LA and have had for 6 years. There's just nothing comparable here. Usually it's more Texas and anyone that smokes doesn't do whole hog and uses too much mesquite. Tastes like liquid smoke to me!
So I bought a pellet smoker. I...