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WTF???? 3rd pulled pork attempt... - Page 3

post #41 of 46
Just looked at the link you posted, and i can tell you right now it is not you it is that smoker. I seen it at Lowes or HD and thought to myself "Man, that has a lot of 1/8 inch to 1/4 inch gaps everywhere, that wouldnt work too well to keep heat in". Do yourself a favor, buy some caulking made for grills/smokers, or take some aluminum foil, roll it up into round strips, and stuff it in all the cracks, try another butt, and see if your results change. If they do, bingo.
post #42 of 46
but if his temps were consistent and were 225-250 then the leaks are not the problem. he may have used more fuel but his temps were there.
post #43 of 46

check the therm

you might check the thermometer with my bigger smoker that i paid 400 dollars for, i still found that they put cheap qualty thermometer on it
post #44 of 46
The gaps aren't that big a deal if the temps are consistent like chefrob says. My SnP has those kinds of gaps all the way around the lid. I have smoked all kinds of stuff on it with no trouble. There's a 3" hole in the top anyway. It might use a little more fuel but it certainly won't add to the cooking time if the chamber temp is correct.

Dave
post #45 of 46
Thread Starter 
Yea I use a probe through a piece of wood, the door thermo is junk.

Well the temp did range fropm 220-250 without me changing anything. I am assuming if it says it was that temp though that it shouldnt matter how much heat is leaking.

I may try sealing the doors though.
post #46 of 46
i sometimes wrap the butt in plastic wrap at 205 and set it a cooler for a couple of hours it, has always kept it at a safe temp and practicly falls apart when i un-wrap it. butts will get fairly dark when done so dont think your burning them they call that the bark of the butt i refer to it as my peices i do not share very good with them
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