Edited by Smokey Whaler - 6/1/15 at 9:42am
I just found out that I'm hosting a July 4 party and probably going to have to direct-grill a metric s**t-ton of grub lol. Potentially looking at cooking for the entire cul-de-sac. I guess the question was more: has, in your experiences, switching back & forth from using it fully as a grill across entire cooking surface to smoker across entire cooking surface, been an easy switch or a giant PITA? I'm guessing it depends on the mods, etc and their permanence.
What are the dimensions of the firebox itself? From vids I've seen on assembly, it looks almost as big as my currently rusting out grill (char-something 600 american something lol).
I had the opportunity to use the Trailmaster about 4 times, and found that it was pretty easy to use after experimenting with it. I had to smoke about 15 good sized trout at about 185. I found that it maintained this low heat by keeping the firebox damper almost wide open and adjusting my heat with the chimney pipe and starting with that almost closed, then gradually opening it up till I got to the right temp, and it seamed to work perfect. However, I also found that there is a slight temp variation between the surface of the grate and the temperature gauge which the probe of that is higher up mounted on the door. So I used a digital wireless temp reader (Redi Chek) and put that probe on the grate giving me a much more accurate reading. It didn't appear to matter much that the smoke was leaking from the firebox.....hope this helps a little.