Recent content by Smoke-N-Steven

Not too bad. Wife just laughed at me as I came inside with them. She doesn’t understand the obsession.

It didn’t stay there for long. This is my third smoke on the smoker. I can nail the 145-160 temps but maintaining lower or higher is a little more work. But it’ll be learned. It’s at around 145-150 now just drying a little more so I can call them a snack stick. I’m getting ready to call it a...

Pulled off a test piece. It was a skinny one. And I added one oak log to the fire. Heat source works well.

I didn’t take any pictures. But they’re in the smoker. They hung for 1 hour at 97 degrees. Which is ambient around here. I brought it up to 125. And then 150 and now I just brought it up to 180 and the waiting game is on. I fried up a test patty with the leftovers. I have to say Maple Habanero...

For Christmas this past year my wife got me 7-8 different sausage seasonings from PS Seasonings. Today I’m making the habanero maple snack sticks. I’ve got everything ground up, mixed and ready to stuff. I’ve got the sheep casings soaking as well. This will be my first attempt to smoke snack...

I went ahead and got some More jerky hung since I got off work early today. This was all I had left curing in the fridge. This weekend I plan to play more at a higher temperature 200-250 range. But as far as 150-170 degrees. It seems to be dialed in pretty well. But of course that will change...

When I say it was only a few degrees of difference I meant as in per height. Everything on the top rack was roughly the same temperature whether it was in the corner or in the middle.

I had a few different electric temp probes placed around the smoker in corners and at different heights. It seemed to heat pretty evenly across the smoker. Only a 3-5 degree difference. I’m waiting on a few more racks to be built. And then I will definitely do a biscuit test. I’ve got my sausage...

The propane burner itself put out way too much heat for the unit. I’m in Texas and it’s 95 degrees inside the unit just being ambient temp. I did run a rubber hose but was watching it like a hawk to ensure nothing went wrong. Just a trial run. If it would have been sufficient I’d get the correct...

Update: I got it hot yesterday. Took it up to 300 degrees without a problem. Only problem was the propane burner was way too much heat for the smoker. So I Let it cool back down throughout the day. Figured heck I got it hot May as well throw in some jerky. I hung 5lbs of jerky up. Started my...

Gaskets installed. Been latched close all day. I’ll try and get the video uploaded. See if it works.

Ordered a 5/8” gasket and it came in today. I dry fit it. It’ll work a lot better than the 3/4”. Have the pieces for the latches cut. I’m using the leftover stainless angle as a simple latch. 1 on top and bottom of each door. I’ll assemble them in the morning and get them hung. Mark the doors...

It was more or less at the bends around the corners. But I can always cut and make 4 pieces instead of bending it around a corner. I’ve got to keep telling myself it doesn’t have to be air tight. Just enough to not lose that much smoke and heat. Thanks for the help

I've got a question maybe someone can help me out with. The hinged side of the door has a 1/2" gap between the door and the smoker. I purchased a 3/4" stove rope for the seal. I figured when it flattens down it'll provide an excellent seal. However, whenever I dry fit the seal it seemed a bit...