I have a propane Masterbuilt GS40...had some failures this weekend, and I think they were mainly due to bad temp control.
I can't seem to get this puppy to live in the sweet zone of 220-225. If I set it low, it seems to idle at 210-212. If I barely turn it up, it seems to shoot up to 230-235. Nudge it back down a little and it dips below 220 again. Touchy control...
I think I overdid some meat this past weekend (both brisket and ribs came out kinda dry and tough)., so I figured I'd try some dry runs this week and try some meat again this coming weekend.
My setup for the dry runs:
Using a cast iron skillet on top of the stock wood pan to keep the chips from burning up
about 2 cups of applewood in the pan
Air vents in the back open all the way
no water in the water pan (just for the tests)
My initial questions:
1) Is the vent in the back a more effective way to manage temperature?
2) Am I overthinking the temperature? Am I better off just allowing it to run a little on the low side, and just expect a longer cooktime?
3) Do you folks run the smoker a little hotter at first to get the chips to start burning, then back it of to the target?
As I've been compiling this, my remote is telling me the smoker is running right around 216-218. Maybe I should just relax, huh?
Sorry for the newbie questions, and thanks for any guidance. I am on "high receive"...:-)