Hi all,
This is my first foray into the world of smoked meats and from what I can tell, this is the place for answers. I sure hope so. Otherwise my shiny new smoker is likely to become a spider den :-(
I recently bought a Masterbuilt propane smoker and have had less than ideal results. I've read many threads/posts on the topic and have performed a variety of modifications as recommended(Door seals/8" cast iron chip pan). It seems that no matter what I do, I have a really hard time maintaining a temperature of 225-250 and I end up having to babysit the smoker every 10 minutes to get the temperature right. I adjust the temperature knob 2 millimeters and the temp shoots up to 350. If I move it a millimeter the other way, the temperature plummets to 150. Seems like I should be able to set the temp to 225 or so, add the meat, chips, etc. then just check on chips and water levels every hour or so.
Anyway, if you guys have any words of wisdom you can share with me, I'd sure appreciate it.
Thanks for your help.
Eric
This is my first foray into the world of smoked meats and from what I can tell, this is the place for answers. I sure hope so. Otherwise my shiny new smoker is likely to become a spider den :-(
I recently bought a Masterbuilt propane smoker and have had less than ideal results. I've read many threads/posts on the topic and have performed a variety of modifications as recommended(Door seals/8" cast iron chip pan). It seems that no matter what I do, I have a really hard time maintaining a temperature of 225-250 and I end up having to babysit the smoker every 10 minutes to get the temperature right. I adjust the temperature knob 2 millimeters and the temp shoots up to 350. If I move it a millimeter the other way, the temperature plummets to 150. Seems like I should be able to set the temp to 225 or so, add the meat, chips, etc. then just check on chips and water levels every hour or so.
Anyway, if you guys have any words of wisdom you can share with me, I'd sure appreciate it.
Thanks for your help.
Eric
