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Vertical Gas Smoker.....what to do!? - Page 2

post #21 of 31
You guys can start out on high to get the smoker hot quickly then turn the knob down to low and let it settle there.

But you shod be able to start out on low and get to 225 pretty quickly.

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post #22 of 31
Quote:
Originally Posted by lennyluminum View Post

You guys can start out on high to get the smoker hot quickly then turn the knob down to low and let it settle there.

But you shod be able to start out on low and get to 225 pretty quickly.

Sent from my SM-N920V using Tapatalk

I tried that the first time and the wood caught fire. 225 should not take that long to get to
post #23 of 31
If your wood is catching on fire then it's to close to the burner or you are putting it in the smoker too soon or you chunks are too small. When I use chunks (2"-3") they go on the cast iron griddle shown in the photo below that has the tube on it. Honestly I haven't used chunks for several years. The smoke tubes work too good.

As for the vents, top vent wide open both lower vents are typically closed but they do not close all the way. Propane smokers need oxygen and the vents are designed goes to not fully close to prevent the rig from this thing into a bomb. If your vents do code all the way they have been modified and you should not close them all the way. With a needle valve installed you control fuel flow with the valve. Tank wide open smoker wide open. If your needle valve is working you should be able to control the flow from none to as high as you want.

0827efa5bde0c8f50c86a922a44170b1.jpg

e170611f38471455b917034c09ad939d.jpg

37929b3e2d3d5041713e6086d607d7ed.jpg

Fully closed side vent

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Fully open side vent




Smoke away!!!
post #24 of 31
It had only caught fire once when I tried to turn the heat on high to get to temp quicker. I just turn the dial to medium and it works perfect. I agree with your vent setup (not that that makes a darn bit of difference, lol) that is how mine is set up as well. Top wife open, sides as closed as I can get
post #25 of 31

Cover your wood pan with heavy duty foil, wrap it down tight and poke a hole in it with a pencil. That will stop the wood from going to flame.

post #26 of 31
Or just not set it to high just to try and speed up the process. Lol. I set to medium and it gets to 250 in about 20 mins with smoke going. So I am good.
post #27 of 31
Thread Starter 


Sauced
post #28 of 31
Thread Starter 


Unsauced. Both smoked 6 hours no spritz
post #29 of 31
Thread Starter 


Hours past due but i dig!
post #30 of 31
Thread Starter 

I think i was afraid to get too high.....i know now it is better to jack up the gas flow and heat and then bring back down. 

post #31 of 31
Thread Starter 

Did another 2 pork butts this weekend (and some awesome smoked mac-n-cheese). I was much more confident jacking my heat up quickly and backing it down to 225. No problems maintaining temps. I was even able to get some sleep!

 

The one thing i found is that the stall is ridiculous. I planned 17 hours for my two 7.5lb butts to cook....i passed that and eventually pulled them at 197 and finished in the oven. They were great but i was losing my mind as this is the 2nd cook where it has taken considerably longer than 2 hr/lb. The only thing i can think is that the water is slowing things down due to evaporative cooling. I have been using sand in my water pan and putting water in an aluminium pan as well...i am laying off the water next cook. 

 

Things i think i have learned:

 

Crank the heat to get it at temp and then dial back. 

 

Add wood after the heat is set.

 

Water slows down the cooking a lot.

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