i have put the smoker together, cured it with charcoal, and now have the propane hooked up and a pan full of hickory chunks...i have seen the temp hold fairly well at 250-300, maybe a little high, but i think i can control it with a closer eye...and i have sufficiently filled my neighborhood with smoke!!
i am now ready...to smoke!! so...my question to you expert, and self thought of experts...what should i do first? what is the easiest to complete first? is there such a thing? fool-proof??
also...i am using a Master Built dual-fuel 2-door unit...what about things like the vent settings? should they be open? closed? is it something that should be monitored through the process and open and close for certain results??
i do have a probe thermometer, and will be able to monitor meat temp without opening the locker...and i will be trusting the door thermostat, but i will be getting a more reliable way of checking temp inside the locker...any suggestions on a way to monitor that would also be appreciated...
i am sure my excitement has come through in this post...and welcome all tips, tricks and comments...
looking for that smoke ring will be my new goal
i am now ready...to smoke!! so...my question to you expert, and self thought of experts...what should i do first? what is the easiest to complete first? is there such a thing? fool-proof??
also...i am using a Master Built dual-fuel 2-door unit...what about things like the vent settings? should they be open? closed? is it something that should be monitored through the process and open and close for certain results??
i do have a probe thermometer, and will be able to monitor meat temp without opening the locker...and i will be trusting the door thermostat, but i will be getting a more reliable way of checking temp inside the locker...any suggestions on a way to monitor that would also be appreciated...
i am sure my excitement has come through in this post...and welcome all tips, tricks and comments...
looking for that smoke ring will be my new goal