- 28 Posts. Joined 8/2013
- Location: Milledgeville ga
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- categoryPropane Smokerstagged by PGSmoker64, 9/29/13
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Have owned this smoker for 2 weeks now. Smoked on it 5 times and every time everything on it turned out great. I have had experience smoking on some like it. So no learning curve at all for it....
This is actually a review for Traegers customer service. I don't own a Traeger, but I borrowed and damaged one. I have a Yoder 640. I had loaded 70lbs of pork into it, and went to bed. In the...
This is a good smoker for the beginner who does not want to get to involved with staying up all night monitoring temp/coals. Just fill the hopper and set the temp, when it is warmed up toss in your...
Overall I am very pleased with my Smoke Hollow smoker. IT is a great unit for me, I bought at Sams for less than 400 after taxes. The entire unit itself comes in at over 76 inches in total length...
I've only had the Masterbuilt dual-fuel propane for a month now but have used it 10 times for everything from salmon to pulled pork. I had been thinking about getting a real smoker for a while now...
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What temp were you smoking at?
What were your vent positions?
What kind and how much wood did you use?
Was it the same wood you used on your first smoke?
What did the smoke look like coming out?
I really don't think it was the propane, I have been using a vertical propane smoker for 2 years and never had that problem. It sounds more to me like a problem of too much wood and/or not enough airflow through the smoker.
If you get spider webs in the venturi, it changes the flame. It gets real yellow and sooty. I have a Smoke Hollow vertical propane smoker and had to clean the venturi yesterday. I've learned to check the flame about a half hour before I'm planning to light the smoker. It takes about 5 or 10 minutes to clean the venturi. You can either buy a spider brush OR, what I did was took a piece of 12 gauge stranded wire, stripped about 1/2 inch at one end, frayed the wire, and I twist it into the venturi. It gathers up the spider webs like spinnin' spaghetti on a fork! :)
And spiders do their work really fast. The day BEFORE I was going to smoke some ribs I checked and it was fine. Next day.... spider in venturi.
You have to learn how to use a grill Correct?
Give the smoker the same chance you would a grill.
There's a learning curve to everything, but the curve is significantly lessened with the good 'old folks of SMF
I have a little time today so I'm going to go out and clean my burner. This involves pulling the control panel same as if I was doing a venturi clean, but I also probe all the burner jet orifices on top and then blow compressed air into them. Kinda like back-flushing the pool filter. I'm trying to make sure I don't have debris in the venturi that my home made "spider brush" missed.
As it gets cooler and fall deepens, the spiders are lookin for a good place to settle in and apparently propane smells attractive to them.
And yet another reason ALL SPIDERS must DIE!!!!!!!
Don't give up. As already stated there is a learning curve to everything. Every smoker has its own little qwerks that need to be figured out.
To stay low temp on mine I open the top vent all the way OR you can try turning your burner control towards OFF if that gives you a lower flame than LOW. The problem with a really low flame is that it's very susceptible to wind. You need a good wind break to keep a really low flame. Actually, a good wind screen helps any time there's a bit of a breeze. I built an enclosure for mine.
I have been using a dry smoke chamber in my gas smoker for well over 8 years now and I feel that it is the only way to go. My water pan is filled with sand and foiled. I smoke year round no matter what the weather is so trying to maintain temps is important to me. I also have installed a needle valve to get better low temp control. I never had a problem with high temps. I can get well over 500º. But the low end was a problem until I installed the needle valve. On a non-windy day I can get the the temps down to 120 if I baby sit it, 130-140 without having to watch it. I smoke with the top vent always 100% open, using the lower vents (my gosm has two) when needed. I've found though that unless it absolutely clam no wind controlling the temp with the vents is futile, so I use the needle vavle.
I have 2 bricks wrapped in foil on either side of my water pan which hasn't had water in it for over a year now. And sand in the water pan (also wrapped in foil). I'm one of those that does poultry at high temps. Like.... 350 is fine and if it gets to 375 I let it go. I don't recall seeing it at 400 but I may have gotten there on occasion. Still gets smoke flavor and it's juicy and yummy, BUT I get crispy skin without having to roll it around on the grill after it comes off the smoker. I'm thinking of adding a couple more bricks. The thermal mass helps keep temps stable.
One other tip, you don't have to fill the pan all the way up with pea gravel (that would add way too much weight for my liking). I filled my pan a little past half way then plunked a fist-sized rock in the middle. That way when I covered the pea gravel in foil, it created a natural slope so any grease drippings would roll off. I get 2-3 uses before having to change out the foil. Just my 2 cents.
Also, this thread offers some tips on cleaning for a better burn. http://www.smokingmeatforums.com/t/87621/gosm-burner-flame-qviews
Edited by Humdinger - 10/1/13 at 6:30am
The needle valve goes between the propane tank and the unit. It allows you to control the temps better than the stock control knob. I leave the unit control knob set at high and use the needle valve to control the heat.
Here's a good thread showing some options:
- Very disappointed
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