Hi All-
I recently purchased my first dedicated smoker, a Landman 3405BGW propane smoker and have a few questions that I may have missed answered on the forum.
I seasoned the smoker following all the great tips on the forum (burned the gunk, oiled, smoked for several hours). The temp was about 93 degrees out (a little wind). On the LOW setting, and with the gas almost choked off my Maverick on the 2nd shelf down was registering about 270. I did start out with hot water in my pan. I fiddled with the vent (this model only has a top vent), but couldn't get below 265.
Question 1- Can I assume the high outside temp along with not having any meat in the smoker prevented me from lowering the temp?
Question 2- On these type of smokers (top vent only), will opening the top vent more raise or lower my internal temp? (I know I need to play with this but figured I'd ask.
Question 3- What others mods are suggested to help maintain the temp? Can adding a side vent on each side help? And will opening those raise or lower the temp? (I assume that is dependent on wind and outside temp as well).
Last question- By hour 2 of the seasoning, my hickory actually got hot enough to ignite in the pan (as may Maverick notified me immediately of the spike). I was using four large chunks, on end. The wood box on this model is not cast iron, and quite small (say 7"x7"). Should I replace this with a larger cast iron box? And will that help prevent ignition down the road if I can get my temp in check?
Any help or further comments would be greatly appreciated!
Thanks!!
Michael
I recently purchased my first dedicated smoker, a Landman 3405BGW propane smoker and have a few questions that I may have missed answered on the forum.
I seasoned the smoker following all the great tips on the forum (burned the gunk, oiled, smoked for several hours). The temp was about 93 degrees out (a little wind). On the LOW setting, and with the gas almost choked off my Maverick on the 2nd shelf down was registering about 270. I did start out with hot water in my pan. I fiddled with the vent (this model only has a top vent), but couldn't get below 265.
Question 1- Can I assume the high outside temp along with not having any meat in the smoker prevented me from lowering the temp?
Question 2- On these type of smokers (top vent only), will opening the top vent more raise or lower my internal temp? (I know I need to play with this but figured I'd ask.
Question 3- What others mods are suggested to help maintain the temp? Can adding a side vent on each side help? And will opening those raise or lower the temp? (I assume that is dependent on wind and outside temp as well).
Last question- By hour 2 of the seasoning, my hickory actually got hot enough to ignite in the pan (as may Maverick notified me immediately of the spike). I was using four large chunks, on end. The wood box on this model is not cast iron, and quite small (say 7"x7"). Should I replace this with a larger cast iron box? And will that help prevent ignition down the road if I can get my temp in check?
Any help or further comments would be greatly appreciated!
Thanks!!
Michael