Hey all,
I have been using my Masterbuilt 40 propane smoker for about 2 years now.
It does great for ribs, pulled pork and chicken. I have tried jerky once but it was more like
cooked meat than dried. I could not get smoke at the lower temps it takes to dry the meat.
I have been reading several posts about the Amaze-n-products and I think I am going to
purchase the TRAY. I also read that a lot of people start at about 120 and increase the temp
by 10 every half hour or so. All that being said I finally get to my question, is there some
kinda trick to adjusting temps by 10 ? Its hard enough finding the right spot to hold a certain
temp with the dial let alone trying to increase by such a small degree. I also noticed most
use a digital thermometer and not the dial therm in the door.
I have been using my Masterbuilt 40 propane smoker for about 2 years now.
It does great for ribs, pulled pork and chicken. I have tried jerky once but it was more like
cooked meat than dried. I could not get smoke at the lower temps it takes to dry the meat.
I have been reading several posts about the Amaze-n-products and I think I am going to
purchase the TRAY. I also read that a lot of people start at about 120 and increase the temp
by 10 every half hour or so. All that being said I finally get to my question, is there some
kinda trick to adjusting temps by 10 ? Its hard enough finding the right spot to hold a certain
temp with the dial let alone trying to increase by such a small degree. I also noticed most
use a digital thermometer and not the dial therm in the door.
