- Sep 8, 2014
- 1
- 10
Hello All,
My name is Jason and I'm from Chicago, I've been smoking on and off for about 10 years or so on relatively inexpensive set ups. I recently purchased the Brinkman Trailmaster Vertical smoker, made the recommended modifications, and seasoned it properly. I started my first smoke last week and was a little concerned about how the vertical chamber would perform. I purchased some spare ribs, and a pork shoulder. I stacked the tips, in the middle of the smoker, the ribs above that, and then the butt on top. It seemed like the items on the lower shelves took a lot more heat and were dried out, and the butt on top took a long time to cook. I just figured that since the chamber is vertical the heat would be evenly distributed. Am I a moron? Also, should I buy a pizza stone to place on the bottom rack to serve as a deflector? Thanks for any advice . Cheers
My name is Jason and I'm from Chicago, I've been smoking on and off for about 10 years or so on relatively inexpensive set ups. I recently purchased the Brinkman Trailmaster Vertical smoker, made the recommended modifications, and seasoned it properly. I started my first smoke last week and was a little concerned about how the vertical chamber would perform. I purchased some spare ribs, and a pork shoulder. I stacked the tips, in the middle of the smoker, the ribs above that, and then the butt on top. It seemed like the items on the lower shelves took a lot more heat and were dried out, and the butt on top took a long time to cook. I just figured that since the chamber is vertical the heat would be evenly distributed. Am I a moron? Also, should I buy a pizza stone to place on the bottom rack to serve as a deflector? Thanks for any advice . Cheers