- Jul 12, 2017
- 1
- 10
Hello All!
Have used this forum for awhile now but finally decided to Join! I bought my Dyna Glo vertical gas smoker last year, a couple days before christmas last year and actually cooked 4 racks of baby back ribs on christmas eve for the whole family! They came out pretty good and actually had a smoke ring and all! Could have cooked them a little longer but they were almost fall off the bone. Since then I have done tri tip came out good too! Should have removed the fat cap to get more rub flavor though (tried the trick where the fat was supposed to melt and flavor the meat didn't really work I think). Also did chicken legs thighs and wings a couple weeks ago. I don't think the chicken had enough smoke flavor even though all those who ate it had no complaints. Have been doing some research and ordered so seals for the doors and a needle valve (when I was cooking the tri tips it was impossible to stay in the att 225 without opening a door). When I cooked the chicken thought it maintained temp pretty well!
I am getting ready to do a practice butt this weekend and will be doing 2-3 butts and some sausages I think next weekend for my nephews bday party (40 people not sure how many pounds of pork I should do). I plan to hopefully get it sealed and the needle installed before I test it this weekend but I was looking for advice on changing the wood tray. I see a lot of people using cast iron pans but what is the best way to get the pan up off the bottom of the smoker? I don't hate the chip box that it came with but when I was doing the tri tip I felt like I wasn't getting enough smoke out of it since I had the flame down so low. Any advice would be appreciated! I have never had any flare ups and I have always used chunks not chips and I usually don't soak them either.
Have used this forum for awhile now but finally decided to Join! I bought my Dyna Glo vertical gas smoker last year, a couple days before christmas last year and actually cooked 4 racks of baby back ribs on christmas eve for the whole family! They came out pretty good and actually had a smoke ring and all! Could have cooked them a little longer but they were almost fall off the bone. Since then I have done tri tip came out good too! Should have removed the fat cap to get more rub flavor though (tried the trick where the fat was supposed to melt and flavor the meat didn't really work I think). Also did chicken legs thighs and wings a couple weeks ago. I don't think the chicken had enough smoke flavor even though all those who ate it had no complaints. Have been doing some research and ordered so seals for the doors and a needle valve (when I was cooking the tri tips it was impossible to stay in the att 225 without opening a door). When I cooked the chicken thought it maintained temp pretty well!
I am getting ready to do a practice butt this weekend and will be doing 2-3 butts and some sausages I think next weekend for my nephews bday party (40 people not sure how many pounds of pork I should do). I plan to hopefully get it sealed and the needle installed before I test it this weekend but I was looking for advice on changing the wood tray. I see a lot of people using cast iron pans but what is the best way to get the pan up off the bottom of the smoker? I don't hate the chip box that it came with but when I was doing the tri tip I felt like I wasn't getting enough smoke out of it since I had the flame down so low. Any advice would be appreciated! I have never had any flare ups and I have always used chunks not chips and I usually don't soak them either.
