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Pea gravel:

post #1 of 11
Thread Starter 

OK...here is the question. I bought a new Smoke Hollow propane with 2- 22,000 btu burners and have been trying to get the temp to 230. I tried 1 burner on low, I tried switching 1 burner off then turning the other on but, stays at 250. after reading a thread on SMF, it was suggested that I fill the water tray with pea gravel. It has been holding at 230 for almost 2 hours!!! Question......once the gravel gets to the temp from the burner, will the overall temp still stay at 230? I hope this does not sound stupid.....thanks for your help!!!

post #2 of 11

  The pea gravel acts as a heat sink and helps hold a steady temp. Water will act the same way but it evaporates, which will let the temp go back up.

 

 

   Mike

post #3 of 11
Thread Starter 

So........will the temp ever rise or stay the same for the smoke.....14 hours?

post #4 of 11
You may get a gradual rise as the temp of the meat rises. What sand or gravel does is acts as a thermal mass it helps to hold your temps steady. If you open the door you will have a quicker temp recovery. Water is basically the same thing but will not go above 212*. If you are running above 212* you are doing nothing but giving your self another job ( filling the water pan ) every couple hours. Unless you refil it with boiling water you again will be getting temp swings.
post #5 of 11
Thread Starter 

another question....shoud I turn the other burner on low also? Right now I have 1 burner turned on between low and medium.

post #6 of 11

  I have not used a propane smoker before but would think that once the gravel reaches temp, it should hold.  Mostly it will take trial and error. At least you get to eat your 'errors' !

 

  Mike

post #7 of 11
Thread Starter 

You are so right.................it has held 230 for 2hours.........thanks so much!!!!

post #8 of 11
Thread Starter 

Good one!!!! No meat yet....this weekend doing 20 lbs of beef brisket........I will post pic's!!! Thanks for the reply!!!

post #9 of 11

Animal, Bro.  They are ^^^ those guys  , are pointing you the right direction with the Gravel . Do you have a needle valve in-line of the Propane ??? gives more control. Then play with the smoker on long cooks to  learn how she operates (i.e.-learn your Smoker).

 

Soon you'll get hang of the flame. Oh, and get a GOOD Thermometer. You'll thank me later. Practise using "PATIENCE" in your cooking.

 

Good luck on your ventures in cooking , and as always , be sure to...

post #10 of 11
This will explain the needle valve that Stan spoke of:
http://www.smokingmeatforums.com/a/needle-valves-for-gassers

It really helps with more accurate temp control and achieving lower temps. When i got my GOSM I couldn't get it below 250* and after sand in the water pan and a needle valve I could maintain 185*. I wanted to go lower for smoking jerky so I installed a smaller burner and now I can go 135* to over 300*. Don't be afraid to make some mods to make your smoker work just the way you want it to!
post #11 of 11
Thread Starter 

Thanks for your help!!!

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