Picked this new baby up at Lowes this Saturday for $119.40 plus tax. Dented and they thought it was missing the chip adding tube. It had everything inside in boxes, so that gamble paid off.
Gave my well used medium sized vertical propane smoker to my brother. I know how to use that beast and I have turned out a lot of good Q using it. It requires babysitting and it is a lot of work cleaning it etc. Kind ofwish I had held onto that beast until I get the new smoker lined out.
It doesn't matter what I do, the meat comes out tasting like a sour ashtray. Lowered the temp and used only a tiny fraction of the chips and the results were not quite as abysmal but still awful. Just less awful than the first batch. If I went for the smoke ring effect, the food would be completely inedible.
Thinking hard about mailbox modding this, but I do not want to run pellets. I like chips and prefer chunks. Want to use a hotplate and a pie tin almost sealed off to generate smoke. I know that adds difficulty and complexity plus a learning curve, but I think I am up to the task. Any comments, questions or suggestions would be welcomed. I like smoke rings and pure thin blue smoke at all times. White smoke makes me sad.
