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IMO the big killer on this one is the leaks. If your cooking chamber is leaking it will be hard to regulate and maintain temperatures. Another thing is the charcoal grate. This sits too low and does not allow enough room for ash and airflow. You will lose airflow below the fire too quickly. ...
I've cold smoked in my large horizontal, in a vertical propane and even a cardboard box (years ago). To cold smoke I just take a wood chip container, fill it with soaked chips and add 1 lit piece of charcoal. This has always worked well for me in the past. If I think the sun might be getting...
Unfortunately I got a response from Tillman saying that they do not have anything suitable for insulating a smoker. I think I'm going to try to find either of these two local to look at them closer.
http://jtillman.com/products/blankets/extreme-duty/597/...
I didn't vote as I have both a horizontal and a vertical and I like both of them. I did want to comment on this though. If that stoker is good, has probes, fan and firebox attachment this is the one to get. I run a stoker on long cooks and love it. The cost of a new stoker system is almost...
A stand of some sort for your WSM would probably be the easiest, I'm not sure as I haven't ever seen one except in pictures. I haven't seen a smoker that won't put out good food, just some require more work and babying along than others. Be warned, from everything I've read, that if you move...
Trickyputt,
I've e-mailed TIllman about a blanket that sounds nice. I'll post the response when I get it.
Matt,
I run a stoker on it and it works fine. I don't have any experience with the two you had listed.
They both have their pros and cons. I like a vertical as it lets me stage my meat for what I want to drip onto what while cooking. Having a brisket drip onto whatever else is cooking just seems to make it taste better. I cooked at a BBQ joint when I was a teenager and I got hooked on self...
I contacted that manufacturer and they told me "Our insulation cannot be used for that application" when asked about using it on a smoker. I don't know if it's because of the material not being able to handle the temperatures or if it is just a CYA.
Like ButtBurner said, 15 degrees is nothing. Myself, I put my pit probe on the lowest rack with food as this will be the hottest rack in my smoker based on my tests. I tend to put my longer cooks higher in the smoker to drip on the shorter cooks. It's worked out fine so far, with the lowest...
I picked up a three foot piece of angle iron and cut it into three one foot sections. These are the perfect height to hold my "basket" as it were with the bottom being at the top of the air inlet. You could do something similar based on where you want the bottom of your basket to be. In the...
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Unless you plugged the drainage hole (which I am going to do next) you couldn't hold enough water in there to matter, the water pan would probably hold more water. I would look more to airflow and leaking.
Do you have a lot of leaks or was the smoker sealed up good? Did you use the...