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Few Smoker Questions.

post #1 of 6
Thread Starter 

I have the Bravo Smoker/grill from Landmann and I have a few general smoking questions. I tend to use all wood for my smoking but i can also use charcoal in my grill smoker.

First, How sealed up should a smoker be? Meaning should i aim for as close to "smoke tight" as possible sealing every leak i can find other than the out vent or is it ok to leave some "smoke Leaks"?

Two, I know smoking is done at a much lower temp than BBQ or Grilling but i seriously have a hard time keeping the temp inside the main chamber at 250 or more according to the built in temp meter It normally hovers around 220 or so depending on how much wood i use. What exactly should i be aiming for temp wise?

Three, When if at all is using foil best, IE what/when is the Texas Crutch best used ?

Four this one is Opinion only, What is your favorite wood to use and why?

I did ribs on the smoker yesterday using only Maple Wood and they were amazing, my 23 month old killed about 1/4 slab himself.

post #2 of 6

#1 The tighter the better within reason

 

#2 Most smoking is low and slow around 225 degrees-- Don't drive yourself nuts set a range like 215-240 and try to stay within range instead of an exact temp

 

#3  Foiling is a matter of preference and time. My family doesn't like hard crispy bark foiling usually prevents it the bark is softer. Generally foiling shortens smoke times as sealing it in foil promotes braising in it's own juices or whatever you add for juice. Try different meats foiled and unfoiled at different times and find what you prefer

 

#4  I like pecan on pork, cherry on beef, and apple with poultry and it's all a matter of personal tastes

post #3 of 6
Thread Starter 
Quote:
Originally Posted by Pineywoods View Post
 

#1 The tighter the better within reason

 

#2 Most smoking is low and slow around 225 degrees-- Don't drive yourself nuts set a range like 215-240 and try to stay within range instead of an exact temp

 

#3  Foiling is a matter of preference and time. My family doesn't like hard crispy bark foiling usually prevents it the bark is softer. Generally foiling shortens smoke times as sealing it in foil promotes braising in it's own juices or whatever you add for juice. Try different meats foiled and unfoiled at different times and find what you prefer

 

#4  I like pecan on pork, cherry on beef, and apple with poultry and it's all a matter of personal tastes


Thanks Piney. My goal is to make it totally "smoke tight" Or as close as possible other than the air vents. I am gonna put Nomex Gaskets on Both lids, and all three fire doors along with Silicon to seal it up in the spots that i cant use Nomex like on the lids around the seams.I am gonna Use High temp Cement to seal up the fire box.

post #4 of 6

personally I don't think it matters that much if the smoke chamber is completely smoke tight

 

as long as you can hit your temps and smoke isn't leaking out all over the place I would not worry about it

 

people get too wrapped up in making a perfectly airtight smoker chamber and its not really needed

post #5 of 6
Thread Starter 
Quote:
Originally Posted by ButtBurner View Post
 

personally I don't think it matters that much if the smoke chamber is completely smoke tight

 

as long as you can hit your temps and smoke isn't leaking out all over the place I would not worry about it

 

people get too wrapped up in making a perfectly airtight smoker chamber and its not really needed


Doesnt how smoke tight the chamber is have something to do with getting  good smoke ring?

post #6 of 6

as long as the meat is getting smoke it doesn't matter if the chamber is leaking

 

open the door of the leaking chamber. It smoke billows out then I would not worry about it

 

it would have to be really leaking bad for the smoke not to reach the meat.

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