- Apr 17, 2007
- 136
- 10
Racin,
Mine has 4, just didn't have it in like you stated. That gas control needs some finesse to keep it from overheating.. Mine doesn't seam to be 20 degrees out but I will check it again, Two like units usually have similar idiosynchrasies.. Suggest keeping that tank of a smoke box in therer, ine stabilizes the temps real good. I get the smoker going WITHOUT chips in the box or food. I get it up to temp with the water bowl filled with hot water and/or mixture of apple juice andor/etc.. Then add the meat followed by filling the box. Hot YES, I use two tongs to get the box out of the smoker and fill it with completely soaked wood chips, ( I use my Vacuum sealer attachments to pull the appla juice into the chips for about two hours, Then dump the juice into the bowl and place the chips in the box) After this, The smoker gains in heat back to where I had it with a slight reduction due to the load. I keep mine at 220, that way the chips start smoking in a little while and continue for 1-2 hours. Don't underestimate that smoker box due to its size and weight, Whoever thought that one up seems to have gotten it right. My experience with this anyway.
Great to have ya aboard!!!~!
Keep in touch, I woulf like to know how yours works.
PS. I place two full racks of ribs hanging from the hooks with one rack under them on top of the water pan. Apeple juice with water in pand and apple chips only in smoker. 7 Hours later they were done, tips were a little overdone since I didn't wrap in foil. (operator education) Near the end I pushed the temp due to time constraint.
Mine doesn't seem to care about wind, The flame makes noise and you think it was going out. It didn't, Temps did not change 10 degrees after arriving back to the preset temp setting before addition of the food and chips. I spray PAM for grilling all the way around all of the rack and above and below the pan. Dishwasher turns them out spotless evertime
L8TR, Mike
Mine has 4, just didn't have it in like you stated. That gas control needs some finesse to keep it from overheating.. Mine doesn't seam to be 20 degrees out but I will check it again, Two like units usually have similar idiosynchrasies.. Suggest keeping that tank of a smoke box in therer, ine stabilizes the temps real good. I get the smoker going WITHOUT chips in the box or food. I get it up to temp with the water bowl filled with hot water and/or mixture of apple juice andor/etc.. Then add the meat followed by filling the box. Hot YES, I use two tongs to get the box out of the smoker and fill it with completely soaked wood chips, ( I use my Vacuum sealer attachments to pull the appla juice into the chips for about two hours, Then dump the juice into the bowl and place the chips in the box) After this, The smoker gains in heat back to where I had it with a slight reduction due to the load. I keep mine at 220, that way the chips start smoking in a little while and continue for 1-2 hours. Don't underestimate that smoker box due to its size and weight, Whoever thought that one up seems to have gotten it right. My experience with this anyway.
Great to have ya aboard!!!~!
Keep in touch, I woulf like to know how yours works.
PS. I place two full racks of ribs hanging from the hooks with one rack under them on top of the water pan. Apeple juice with water in pand and apple chips only in smoker. 7 Hours later they were done, tips were a little overdone since I didn't wrap in foil. (operator education) Near the end I pushed the temp due to time constraint.
Mine doesn't seem to care about wind, The flame makes noise and you think it was going out. It didn't, Temps did not change 10 degrees after arriving back to the preset temp setting before addition of the food and chips. I spray PAM for grilling all the way around all of the rack and above and below the pan. Dishwasher turns them out spotless evertime
L8TR, Mike