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Hello from Arizona

post #1 of 12
Thread Starter 

Hello IM Slider,

   I have a propane 2 door by Masterbuilt. It is the smaller unit with 13 in shelves. I have made the normal changes to it. High temp silicon door seal. Needle valve. 8 in skillet for chips. I use the Mavrick Redi Check dual probe. And lastly I have it backed up to a wall about 6 in away and I wrapped the legs on 3 sides with aluminum foil to keep wind away fron the burner.

   I have had a great time with it. I have smoked hams, chicken, Ribs, Brisket flats about a 7lb is as big as u can get away with but I have done 2 at a time and they were fantastic.

  Biggest problem here in AZ. is keeping the temp down when the sun comes out. Trying to smoke at 200 can be a challenge.

post #2 of 12
welcome aboard! this is the right place fer' sure. why u trying to smoke at 200*? crank that when the sun comes up cut back on fuel, let the beautiful arizona weather do the rest for you. have fun!
post #3 of 12

welcome1.gifto SMF!  We are so glad you joined us! 


We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.


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If you need any help roaming around the forums....just holler!  Happy to help out!



post #4 of 12
Thread Starter 

Just seein a few do Brisket at 200,,,  Real tender but a real challenge to hold and gettin smoke causes another issue, I normaly run at 230.

post #5 of 12
Thread Starter 

Here is a 7 1/4 lb flat, I did 2 at a time in 7 or so is as big a flat I think will fit.

And then I have a pineapple glazed ham.






post #6 of 12
Originally Posted by Slider n Copa View Post

Just seein a few do Brisket at 200,,,  Real tender but a real challenge to hold and gettin smoke causes another issue, I normaly run at 230.


Welcome to the forums, Slider!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.  I wouldn't worry too much about holding at 200*...most of us smoke at significantly higher temps.  I like to do briskets at between 250* and 275*, with very good results.


Good luck, and have fun!





post #7 of 12

Welcome to the forum. I'm in Phoenix and have the same problem. When its 105 out side it's 116 in the chamber already. I have done the door and frying pan mod but am looking at the needle valve mod.  I bought the Bayou reg and hose but it was 10 PSI and was shooting flames, the original reg is 1 PSI. I'm looking at adding a needle valve in line with the original reg. What did you do for the needle valve, and any pictures?

post #8 of 12
Thread Starter 

I can take some, But I picked a simple needle valve off ebay. Then it was just a matter of putting it in the line at the regulator.

post #9 of 12
Hi Slider! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!
post #10 of 12
Welcome to the forum.
post #11 of 12
Thread Starter 

Thx I had been tryin to run about 230,, The 200 was something new.

post #12 of 12
Thread Starter 


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