Recent content by tfire

It's working pretty good now! I smoked that brisket for 9 hours with the amnps lit for 8 hrs. Why doesn't it have the pink ring? It was my first brisket that was edible! It passed the toothpick test at 205 IT. I've been having hell with keeping the amnps lit without it catching on fire. I...

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I seasoned it for 3 hrs or so. Maybe I need to open my exhaust all the way. That might help bring my temp down and get the smoke through the chamber before it gets stale.(if it can get stale?) At one point during the smoke I opened the door and the smoke started back feeding out of the mailbox...

Pulled it out at 170 and wrapped in foil with Al's recipe. Smoked for another 40 mins or so until it got to 195. Took about 3 1/2 hours. I know that's to quick but it turned out really well. Not fall off the bone but plenty tender. The temp was a lot harder to control than I thought it was...

The door gauge is in line with the rack I'm cooking on. I still don't trust it. I think it's cooking at about 260. Way to hot for the ribs. I'm already at 180 with the ribs. In 3 1/2 hours. And the amnps burned through one line in two hours.

The wood was pit masters choice that came with the amnps. I just took the chicken off at 165. I threw it on a hot grill like some reviews say to do and immediate grease fire. Skin burned a little but all in all it turned out really well. And here's where it caught fire in the grill. To me...

I'm using the amnps 5x8. The heat is harder to regulate than I originally thought. It got up to 275 and I cranked it down some more. Hopefully this meat turns out good and the wife agrees to the pid lol. It is cooking to fast. IT on the ribs and chicken are already at 145 in 1 1/2 hours. Maybe...

I'm pretty happy with the two elements right now as is. The temp is getting up to 250 now in about 1 hour and 45 mins. I did nothing different so maybe the meat is helping keep the temps up? I put a rack of spare ribs and a whole chicken on at 5 pm. We shall see how it turns out! I'm not to...

Whats the benefit of the fan? Even heat I guess? How does it effect the vent? Will it keep the smoke in the chamber to long? I've just never heard of using a fan to circulate the air. I'll need to read up on that. I just shut off the smoker and it was at 250! To bad it took 3 1/2 hours. 30...

I got the mailbox added I figured I'd also show y'all the temp controller as well. Here is the vent. And here's the inside fired up. So it's been running for an hour and the temp is at 210. I opened the door for 30 seconds and it got down to 150 but jumped back up to 210 within 7 mins...

I think I mistyped in my original post. The roxul insulation is all the way to the top and the ceiling. The durock cement board is only the bottom 25" because I was a little worried about using plywood right next to the heating element. It is a ton of trial and error. I'm going to try the 2nd...

I ran a plug with #10 wire right to the smoker with the same result. I'm thinking I do need that other heating element. 2 hours and it held steady at 145-150 for an hour. How important is fresh air intake size? Is there a formula for the size of the opening compared to the size of the smoke...

Thanks tall. I ran it on a 50 ft heavy duty extension cord. My fridge and deep freezer are on that same outlet as well. I just assumed if it was drawing to much amps it would flip the breaker. Either way, I'm going to run a dedicated circuit out there tonight(2 just in case I need another...

Chuck, I just checked again and it is a 110v 1500 watt heating element. I had some extra emt and wire laying around so I'm going to run a couple dedicated plugs to the smoker tonight.

Definitely found inspiration! I had a weird charcoal smoker that I could never get working right. The metal was really thin, it was way to pourous, and when I added a firebox it was to big. I decided to step away from it and build one that had a little more control. I wrote I build thread...