I've been reading many threads here and there's lots of great information. Thank you all. That said, I still can't get the temperature to stabilize in my Masterbuilt 30" propane smoker and it seems like I have to babysit the beast every few minutes to keep the temps from getting too high or two low. I'm also not getting nearly enough smoke and not sure what I'm doing wrong.
In theory, I should be able to add room temperature meats to the smoker at ~225 and the smoker temperature should eventually get to 225 and stay there. Is this incorrect and is it normal to have to adjust the temperature every 15 minutes or so to maintain temperature? It seems like I should be able to get the temperature stabilized and go away for a couple of hours without having to be so neurotic about temperatures. I assume that as the meat temp rises, I will need less heat and will need to turn down the temps a bit--maybe once an hour--but I shouldn't have to do this every few minutes.
Also, at 225 the wood chips are not smoking nearly enough. The other day I cooked up a batch of chicken pieces for about 3 hours, which came out overcooked with hardly any smoke flavor. If I raise the temp any higher, I get smoke but then the temp's too high for "low and slow".
At this point I can't get consistent smoke or temperatures, which results in less than ideal results and much sadness.
Below is what I've done so far:
1.) Use an 8" cast iron pan on top of the provided chip tray to keep the wood chips from catching fire.
2.) Sealed the door with heat-resistant gaskets to keep smoke from leaking too much.
1.) Purchase a Maverick ET732 to measure meat and smoker temps
2.) Purchase A-Maze-n Pellet Smoker? Any problems using this with the MB 30 propane and does the unit set right on top of the burner? What do I do with the 10lbs of wood chips I have? :-/
Anyway, if all you experts out there could weigh in and tell me what I'm doing wrong, I'd sure appreciate it.
Thanks for your help.