Brand new smoker

fptahoe · Jan 20, 2013

I humbly write this post......... My new Landmann 3895 has brought me to my knees!! I have smoked in it about 5 times and am not at all happy with the results. Pork butts do not get to pulled pork status, I tried a brisket that was for all intents and purposes inedible, ribs tasted good, but in my view my family was being nice and they were overdone. I have not tried poultry yet. I can cook and I can grill, but this thing has me totally stumped.

I use cherry wood, and keep the water (sometimes combined with apple juice) where the instruction manual says it should be. I believe my biggest issue is that I can not keep the temperature constant. I have read similar comments about this smoker in other posts. I keep the vents at the bottom at their (almost) closed setting, and the chimney at its lowest setting. I try to keep the temperature around 225, however, without moving the gas dial at all, I will go out there and the thermometer will read 175, and 20 minutes later, it is reading 275-300! Sometimes the wood chunks ignite, and I know this raises the temperature but this is the exception and not the rule.

I am hoping that you can help me. My kids bought me this thing for Christmas and I am bound and determined to make it work. I would really appreciate any help and advice that anyone may provide. Thank you in advance!! Fptahoe.

LanceR · Jan 20, 2013

Welcome to the site. I have no experience with the Landman unit so I'll stay out of that conversation.

Good Luck

Lance

s2k9k · Jan 20, 2013

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast and the “Articles” section is chock full of good useful information and “how-to’s”!

Would you do us a favor and update your profile to include your location, Thanks!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

If you have any questions about the forums or need any help navigating around don’t hesitate to ask or send me a PM, I am more than happy to help out!

First thing, dump the water and fill the pan with sand or pea gravel. The water is there to act as a thermal mass to help stabilize temps but the problem with water is it can't go above 212* and as it evaporates the size of the mass gets smaller and the humidity it creates actually cools the air inside the chamber. Sand or gravel will take all the heat you can throw at it and it's size will never change giving you a much more stable thermal mass. I have a GOSM also and know exactly what you are going through, I used to have temp fluctuations all over the place until I added the sand and a needle valve. I can now get it warmed up to 230* and go to bed and sleep like a baby while a pork butt or brisket is smoking away.

Here's some info about the needle valve:

http://www.smokingmeatforums.com/a/needle-valves-for-gassers

And read through some threads in the Propane Smokers forum, though they might not be about a GOSM the principals are all the same:

http://www.smokingmeatforums.com/f/109/propane-smokers

kathrynn · Jan 20, 2013

to SMF! Glad to have you with us!

If you need help roaming around here...just shout...will be glad to help out!

Kat

old sarge · Jan 20, 2013

Welcome from Arizona.

fishwrestler · Jan 20, 2013

fptahoe,

As a happy owner of a landmann smoker and I have over 20 friends I have turned onto the Landmann smoker I am sorry you are having issue with their product. Let me see If I can help you.

fptahoe said:
Pork butts do not get to pulled pork status,

Can you give more details on what you are getting. If you are getting more of a sliced pork then you just need to keep coking it,. What internal Temp are you taking the pork butt to. You need to get to 190-200 deg internally to get pulled pork.

I tried a brisket that was for all intents and purposes inedible

Same with this more detail. Did you trim the fat cap what temps did you take it to?

ribs tasted good, but in my view my family was being nice and they were overdone.

If you over cooked them that is on the cook you have to keep an eye on them. Did you use the 2-2-1 or 3-2-1.

I have not tried poultry yet.

If you do any chicken look up slaughter house Brine and make sure to brine it at least 6 hours or even over night

I can cook and I can grill, but this thing has me totally stumped.

I use cherry wood, and keep the water (sometimes combined with apple juice) where the instruction manual says it should be. I believe my biggest issue is that I can not keep the temperature constant.

I have had mine for three years and I have not had any issues keeping temps Has it been windy. Watch it and see if flame is fluctuating or have you run out of water in the pan. I use wood chunks and rarely have flare ups . Go to Cajun Cookers and order a Brass needle valve to help regulate and adjust. You could also call Landmann as they have a great customer service.

Good Luck and Keep us posted.

Robert

fptahoe · Jan 22, 2013

Dear all - thank you kindly for all of the suggestions - very helpful. I haven't smoked anything yet since I posted, but I will incorporate the following on my next smoke:

1) will remove water from water tray and replace with sand;

2) have purchased this needle valve - http://www.amazon.com/Bayou-Classic-5HPR-30-Pressure-Regulator/dp/B0043DHJKY/ref=pd_sbs_ol_5 Will leave dial control on smoker to full on position and adjust flame/temperature with needle valve;

3) I DID NOT bring pulled pork to 190 or 200. It was only at 175 when I took it off. I will say though, it was completely cooked - from instructions here - just leave it on until it gets to 200?

A couple of other things - on the pork butts, I have been putting them fat side down - I see from all the pictures everyone leaves the fat side up - I will try this on next smoke, too.

It has not been the least bit windy when I smoke - which is why this has been frustrating for me.

I think the brisket was also about 175 when I took it off (but honestly, don't remember). I was not exaggerating when I said it was inedible. It was tough and did not taste good. I don't remember but I think I may have trimmed fat off of it, which in retrospect should not have done.

Sorry - on the ribs, I did not know what 3-2-1 or 2-2-1 is - now from reading, I will definitely use the method and I think I will use 2-2-1 on pork ribs and try to keep the temperature around 225 and take the ribs off (during the "1" phase) at about 172 degrees. Comments?

Thank you all so much again. This web site has been very helpful and it is very much appreciated!

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