I have a Master Forge Double Door propane smoker. It’s the $150 one from Lowes. It’s my first smoker and I didn’t want to drop a lot of cash on something if I wasn’t going to use it: I’ve used it almost every weekend since I bought it! I have a couple of questions I’d like to get some input on.
- I have two vents near the bottom of the smoker and the chimney vent on top. So far I’ve had all the vents set to half open. Do y’all have any recommendations vent position for a gas smoker?
- My smokes have turned out pretty darn good so far, but I’ve noticed that they take a lot longer than they should. Example: 3 lbs brisket got to 195 after 16 hours @ 225, 4.5 lbs pork shoulder got to 200 after 16 hours @ 250. I use a Maverick digital thermometer that I did the boil and ice bath calibration test with. I also use a stand-alone oven thermometer, so I’m pretty comfortable with my chamber temp readings. My question is: Why do you think my smokes take longer than what would seem normal?
Last edited: