beaner
Newbie
love my smoke hollow. have smoked jerky, ribs, pork butts, brisket, wild turkey breast, chicken etc. always works well. my kids came up from texas and said it was the best brisket ever, :)
I use a 12" tube. I place it in different places depending on the weather, what type of pellets I'm using, etc. It seems to be a little different with every smoke but mostly I use one burner and place the tube on the opposite side.
I am also a happy owner of a SH 44. I also use an 18 inch tube, I was wondering what length tube other SH owners are using and where you place them in your smoker.
It's always been too much air flow (wind) or too little air flow (shut off vents) that have made mine go out.
I purchased a 44" back in August of 2013 and I love the capacity. I replaced the factory water pan with a large steam tray to catch alll the drippings. The stock pan just wasn't big enough. I'm having problems with the burners, though. Full tank of propane but the burners act as if they are not getting enough fuel. Anyone ever have the burner just go out for no reason? The first time it happened, I forgot to vent the cabinet before hitting the switch. Uh uh, no arm hair, singed the brows a bit. Rookie mistake.
I smoke pork loin and chicken in large quantities for various events. I run a non-profit catering company that provides services to non-profit Veterans Service Organizations in the form of meals for their activities and fund-raising events. We also hold our own events at military medical facilities on specific days, (i.e Patriot's Day; Thanksgiving) cwtt.org is our website. Fans of Cooking with the Troops is our Facebook page.
We spent the past weekend at the Amicalola State Park Lodge in Dawsonville GA with Warrior Hike, providing them lunch and dinner for their hiker orientation meeting. Warrior Hike takes the phrase "Walk It Off" to a whole new level. These veterans, (mostly OIF and OEF, with some Gulf1 and Viet Nam), commit to a 6 month thru hike of the Appalachian Trail from Georgia to Maine. We supported them for the first time last year and have now signed on as official sponsors for the 2014 Class of Hikers. warriorhike.com and Warrior Hike on Facebook.
I'm new to forum. I have used a masterbuilt electric smoker for years and managed at 3 places that used Southern Pride smokers and I used them alot. I just recently bought the 44" with the glass door from Sams Club. Shipping was quick, 3days I'm in Ks so that's why and I had no issues with it, some paint chipping but its fine. I have done one smoke in it which was 6 pork butts I was using for work (food service director at college). Didn't turn out good at all until after I baked it for 2 hours at work. 10hrs at what I thought was 225 med on 1 burner and the butts were 150 and two full trays of applewood and the butts had very little smoke to them. I loaded another then I figured the chimney was letting too much out so I covered in foil leaving 1/4 open for 1.5hrs it looked good but as far as heat goes it was 60ish degrees out gentle breeze and I haven't checked the therm to see if it is accurate yet. I was sensing more of a lack of heat/heat loss and smoke loss. I also didn't soak chips or line anything (cleanup is fun). I think it used up a lot of propane too can't tell how much cuz I didn't get a gauge yet. Also like everybody else I did see smoke leaking around doors. So my questions to everyone that owns one of these are,
1. Do I need to modify the flues for more air or less (I had both as closed as they can which is 1/4 open on the sides) or is this even an issue?
2. Do I need to modify/restrict the chimney as to not let out all the heat/smoke? I think they should have made it adjustable to or I guess I could drill hole through top cap use a long bolt and fab a spinable disc that adjust to cover the hole inside about a quarter to half way, or the openings in the chimney
Also I have ordered a maverick digital dual wireless therm, the gasket, and high temp rtv to seal.
Ordered the cover and 2 regular racks cuz the jerkey rack is a pain to clean
also thought of this mod for it which is a file cabinet dolley for moving this big sumb!tch around that is the perfect size (expands to 30, 36, 42 in by up to 24in width) may need a small mod as the smoker is 24.5 wide and it has 2 locking wheels doesn't list weight cap but feedback I read says made for 5 drawer loaded file cabinets so my guess 300lb+
http://www.cymax.com/Hirsh-Industries-Commercial-Cabinet-Dolly-in-Black-15030.htm
So I plan to spot spray paint the chipped paint on handles, put the seal on doors, sealant on the seams, get that valve (an a gauge) for the line to control gas better and will run the chip burner on super low for smoke and the other for temp control if need be. I will use this beast again next week after all the mods and leave updates. I don't want to buy the smoke tube until I see this isn't capable of great smoke. Anything I'm missing or tips and ideas?
I agree with johgre078 with this. Don't trust the thermometer in the door - mine came spot on, but many didn't. Smoke tube is the best thing I've done.I have the same one and the only mod I'm making is putting roxul on the back, sides, and top. I am not concerned with leaks. Do not trust the gauge for temp. Get the maverick and don't look back. I run with the side vents about 1/2 to 2/3 RDS open and leave top vent open. I have not been able to keep my chips or chunks from burning so bought a tube from Tod at amazing and have not had problems since. Hope this helps you. I love mine.
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Thank-you now I know what Roxul is! That stuff looks amazing lol. As far as the venting the bottom of mine below each burner has a hole about 4" in diameter with a small lip upward so as to not let leak out. So 2 holes I assume for air. So why are they even there if the side vents are there? Would it hurt if those were covered in say foil when I line the bottom for less cleanup? SO after 1 smoke of 6 butts which was 10+ hrs at what should have been 225 1 burner on medium I burned up a lot of propane I think 3/4 of a tank is gone, the meat wasn't done pork 150 temped and not smoked well. So I'm deducing that there's heat loss, and the chips burnt up from the flame being too high. Maybe I needed a wind block or something it was breezy and low 60ish. Most of you on here are talking of using a super low flame and had I done that they would have been raw still. I will try the tube thing after a couple more trys of perfecting this. ThanksI have the same one and the only mod I'm making is putting roxul on the back, sides, and top. I am not concerned with leaks. Do not trust the gauge for temp. Get the maverick and don't look back. I run with the side vents about 1/2 to 2/3 RDS open and leave top vent open. I have not been able to keep my chips or chunks from burning so bought a tube from Tod at amazing and have not had problems since. Hope this helps you. I love mine.
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I think I'm seeing what the problem is John. I don't think 1 burner on medium is going to have the chamber at 225 when you have 6 cold Boston Butts in it. That's a lot of thermal mass absorbing the heat. When I smoke that much, I dial the temp up at the start, and then lower it down as the smoke progresses. Thermo on the door might have read 225 or whatever, but I seriously doubt that your grate temps were that high where the butts were.
I ordered nomex gasket 1/2" x 1/8" self adhesive 15' cost $16 on amazon
Thank-you now I know what Roxul is! That stuff looks amazing lol. As far as the venting the bottom of mine below each burner has a hole about 4" in diameter with a small lip upward so as to not let leak out. So 2 holes I assume for air. So why are they even there if the side vents are there? Would it hurt if those were covered in say foil when I line the bottom for less cleanup? SO after 1 smoke of 6 butts which was 10+ hrs at what should have been 225 1 burner on medium I burned up a lot of propane I think 3/4 of a tank is gone, the meat wasn't done pork 150 temped and not smoked well. So I'm deducing that there's heat loss, and the chips burnt up from the flame being too high. Maybe I needed a wind block or something it was breezy and low 60ish. Most of you on here are talking of using a super low flame and had I done that they would have been raw still. I will try the tube thing after a couple more trys of perfecting this. Thanks
Thanks a bunch! I watched the youtube video on roxul and that stuff is amazing! I will try using it. I was wonder though how would you attach/adhere it to the sides and back? Would/could you use Velcro so its not a permanent thing because I'm envisioning it as not too aesthetically pleasing. Or would you just spray paint the roxul to make it black? lolSorry to cut that so short, had someone come to the door. My first butt was done in very cold and windy and I used almost a tank of propane. Since then I've found that wind sucks the heat out. I decided against the welding blanket and started to look for insulation and found the roxul. I will try to post pictures when I get it done. Grainier has 24" x 48" for $6.00 ea. so I bought 4 pieces. My thought is that I should be able to save on propane and get more even heat no matter what the weather throws at me.
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I have used smokers before and have smoked 60+ butts at a time at 225 for 10-12hrs the thermal mass didn't play a part in this as the butts were room temp. If they were frozen yes tat would make a difference. My issue was them being under, from heat loss and way too much propane used. I'm sure now that the wind played a major part, it was breezy and 50-60. The wind blowing underneath played the factor I believe since there are 2 holes in the bottom. I need to wind block next time. After I get all my fixes done I will smoke some butts again and make a second judgment and fixes. Thanks for all the comments and ideas
I think I'm seeing what the problem is John. I don't think 1 burner on medium is going to have the chamber at 225 when you have 6 cold Boston Butts in it. That's a lot of thermal mass absorbing the heat. When I smoke that much, I dial the temp up at the start, and then lower it down as the smoke progresses. Thermo on the door might have read 225 or whatever, but I seriously doubt that your grate temps were that high where the butts were.
You're welcome John, only trying to help. I've had the Smoke Hollow 44 for a year now and have already done 20+ smokes with it. Mine has two holes in the bottom of it just like yours and I have smoked on plenty of 60 degree days with gentle breezes and a number of days that were both windier and colder. For the record, I'm running my SH44 stock with no added insulation, no gaskets or RTV sealing any of the leaks, no needle valve and no wind break. In all those smokes, I never ran into the issue that you had, hence, my belief that something else is at play here.
Thanks a bunch! I watched the youtube video on roxul and that stuff is amazing! I will try using it. I was wonder though how would you attach/adhere it to the sides and back? Would/could you use Velcro so its not a permanent thing because I'm envisioning it as not too aesthetically pleasing. Or would you just spray paint the roxul to make it black? lol
I have used smokers before and have smoked 60+ butts at a time at 225 for 10-12hrs the thermal mass didn't play a part in this as the butts were room temp. If they were frozen yes tat would make a difference. My issue was them being under, from heat loss and way too much propane used. I'm sure now that the wind played a major part, it was breezy and 50-60. The wind blowing underneath played the factor I believe since there are 2 holes in the bottom. I need to wind block next time. After I get all my fixes done I will smoke some butts again and make a second judgment and fixes. Thanks for all the comments and ideas