I've been a lurker here for a few weeks, finally decided to join you folks. I live in Port St. John, FL (east-central fl...Florida's Space Coast). Transplanted from the Steel City. I have been smoking food for 5-6 years, mostly butts, BB ribs, whole chickens, turkey breast and ham. I own two smokers...a Lowes bought 16X16X48 vertical propane and I've just purchased a Brinkmann Trailmaster LE. I have done most of the mods to the BTLE including baffle and tuning plates, stack extension. I also bent some steel mesh(probably not the right word) at about a 30 degree angle and put in the FB to funnel the coals to the middle. I may do the basket mod also. Reading up on the minion method and will try that next time. I only have one smoking session with the BTLE (bacon wrapped chicken cordon bleu...actually, didn't really happen...I don't have pics...burp!...the resident cheesehead is going to wear me out). Feeling my way through the new process of a charcoal/wood vs. propane smoker. It is a learning curve for sure.
Lot's of information here. You folks are awesome!!! Can't wait to try my hand at some ABT's for the Daytona 500!!
I do have one question. I was thinking of picking up a 6X8 AMNS for my vertical to cold smoke bacon and cheese. Without the use of the propane, will that keep the temps below 100? The interior measures 16X16X32 I believe.
Sorry for the life story. I look forward to increasing my smoking skills and picking some brains along the way. I'll get some pics going for next time.
(I'll update my location on my profile as well)