On the lowest setting the temp sets around 300 with the vent closed to keep the smoke in. If i open the vent it sits around 260. but all the smoke bellows out. Could i lower the valve on the tank and use less gas? Is there a problem with this?
Smoker temp problem.
- Thread starter audioxtremes
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mustangkid
Newbie
- Jan 17, 2008
- 11
- 10
I'm very new at smoking but from what I have learned from
the folks at this site is that you want a thin blue smoke and not
a lot of quantity of smoke. (lots of smoke can cause a bitter taste to
your meat, caused from creosote residue left over from to much smoke)
Also the temp should be around 250 degrees and cook to a target temperature within the meat.
This is just knowledge I've picked up from around here.
the folks at this site is that you want a thin blue smoke and not
a lot of quantity of smoke. (lots of smoke can cause a bitter taste to
your meat, caused from creosote residue left over from to much smoke)
Also the temp should be around 250 degrees and cook to a target temperature within the meat.
This is just knowledge I've picked up from around here.
Sounds good. What about the high temp? It burned a pan of chips in 45 minutes. And I need that low and slow cook!
There is a needle valve made to adjust the gas in...altho you can try closing down the tank's valve a bit. Watch the flame and crank down the bottle valve till it lowers. Not as reliable as the in line needle valve tho.
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