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NuVu smoker 13

post #1 of 3
Thread Starter 

anyone have experience with the nu vu 13 smoker?  I have one and am wondering if anyone knows about using the damper...etc...

I have used this one and it seems to work fine..it's got the chip box inside.  We're replacing the chip burning elements because only the left side gets hot...so the smoke is slow...but nice flavor anyway and cooks very evenly. 

 

I'm kind of looking for anyone who is or has used one of these smokers...their manuals are very vague.  IE: what are the optimal settings for good smoke flavor for the manual damper, why are they setup for using sheet pans instead of wire/open shelves or even rib racks like the cookhouse smokers...


Edited by chefsnitz - 5/4/14 at 12:07pm
post #2 of 3
Check the connectors on the elements..... One may be bad......
post #3 of 3

I use one at work everyday. Mine is not manual damper, and the wood tray is inside at the top. That is a problem with the fan on, it blows all of the smoke right out the top. I use it with the fan off and no humidity. When cooking pork or brisket I always use wire racks. I start toward the middle and rotate them every hour. I usually cook 10 briskets every two days and about the same of pork butts. You get plenty of moisture in the smoker and need to step back when opening the bottom door from a rush of juice. The more you use yours you will learn exactly how to run it perfect. I love the smoker and have tried to smoke just bout everything you can think of. Here are just a few pics of things I do.

 

 

 Cured Salmon ready to slow smoke for Mothers Day Buffet.

 

 

 

Brisket getting rotated during 8hr smoke

 

 

Brisket I cleaned and separated and cured for pastrami. Then I smoked a few hours before finishing in the oven.

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