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Never read about anyone trying this before. Picked up a couple of top round roasts and a pack of maple flavored bacon ends. Cut the round roasts into 1" strips. Mixed in a little over a pound of the bacon in with it and refrigerated overnight. Ground it all together and what a surprise...
it is actually that simple. the regulator puts out less than 1 psi so a clamp on a barbed valve works very well. I leave the control on the smoker full open and regulate the flame with the needle valve only.
the only thing this smoker needed was a needle valve. once I added it, temp stability was unreal.
the factory valve did not give fine control on the flame.
I have used it at 5f temps.
I especially like the separate wood and water trays. I line the water tray with foil and use it or a large drip pan. 2 or 3 chunks of wood lasts a long time.
Now that's an interesting approach. temps won't get hot enough to burn the wood. Good thinking and it looks good too.
Mine has been chugging along 8 years now and insulation is as good as when first installed.
Welcome to this fine forum.