Hi my friends call me CC and after checking out smokers in my price range I am purchasing a Masterbuilt Pro Dual Fuel 20050412 smoker. After a lot of research I see this model needs a few modifications one being an 8" cast iron skillet placed on top of the pan because when you place chips directly in the pan they tend to catch on fire. I believe that most people are buying an 8" pan and I was thinking of an 8" griddle instead to keep a lower profile. What do you think? Another modification was to purchase an adjustable regulator / hose assembly. I'm looking at the Bayou Classic 0-30 PSI. Any thoughts here. The last but not least I am purchasing a good digital thermometer because the reviews say the one it comes with is not that good.
Now a bit about me ... I have lived in the mid west all my life. I am from Wisconsin and yes I hope to smoke some cheese at some point in time. I have worked in healthcare for many years and enjoy helping people. A few years back I discovered geocaching and get out to see many new sights I might have missed sitting on the couch. We've had more cold than snow here and I am waiting on a good day to get out and do some snow shoeing at some point in time.
Looking forward to learning new insights on smoking different kinds meats and cheeses.