Smoking Meat -- Tips, Opinions, Recipes

trailraider

Active Member
Nice. What was your final temp? How much time in the smoker and at what temp?
I had it set to 240 , It stalled out at about 180 for just under 4 hrs, that really worried me, but I pulled out at 225/230 and that was about 3 hrs.
I definitely had worries when doing it as I never did one. started it a 10 pm and was off at about 2 pm the next day. rested in the cooler till 5 and boy was it worth it.
 

sm31

Active Member
Temp is regulate by the fire and the firebox door. Smoke is regulated by fire. Putting a damper over the chimney causes dirty smoke in my opinion.

Interesting... I've always used a combination of the firebox door and the chimney dampener. I'll try leaving the dampener open and see if I can still keep temps consistent.
 

OverlanderJK

Resident Smartass
How are you liking this setup? I'm asking because my Louisiana Pellet Grill took a shit a couple years ago but I'm still thinking about converting it to something like you did... Is it easy to control the temp? Would you do anything different?
I love the stick burner. There is stuff I would do different but mostly just cause I was winging it. It cooks at 275-300 perfectly every time.
 

AZVAJKU

Hooked
What are the benefits to the Oven style smokers vs the traditional Top open grills?

Honestly I do not have a comparison. This smoker is the only one I have used so it’s a sample of one. I am happy with it as it’s really easy to use, I plug it in and program the temp and cook time. There is a probe to monitor internal temperature of items cooking. I have an app on my phone so it’s easy to monitor while I do something else. So far everything I have smoked tastes awesome.


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