Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
So, where could I get a needle valve at. I have looked all over the place for one and have not had no luck. Can you get them off of the internet?and if so, where can I get one from.
Thanks, Blza
I got to try smoking a tenderloin sometime!!!! That looks really tasty. Never have done any venison .... except for sausge, snack sticks, venison bacon.... but not a ROAST.... I got to try it sometime!!! Looks Good....
THANKS PINEYWOODS! Now I think I am on to something.... I see they have a propane reg. kit w/ a needle valve included in the line. Would that work do you think. Or is it to many P.S.I? I thought these smokers ran on about a 1/2 P.S.I.... This says it is adjustable.
Blza
I got a GOSM that I can get down to 100* in the summer with no Mods to it at all. It has always been that way since the day it came out of the box. It is the 36" model and my new smoker is a 48" model. I want to try and get the new smoker down to that temp for doing venison sausage and jerky...
I got a gas smoker that is too hot.... just like alot of us with gas smokers! On low it is at 225 with the vents wide open.
I want to get it down to about 110* - 120* for doing Venison sausage. But I am having a tough time finding an adjustable regulator anywhere.
Help..... What do I need to...
Yep... I got it for $135 !!! They were asking $150, but I stole it for $135. I am happy with it. I couldn't turn it down once I seen it.... I didn't really need another smoker.... but, I got one smoker might as well have two. Right?
Does anyone know who the manufacturer might be. It is set up...
Hey, I got this at a yard sale yesterday and thought I would see if anyone has the same one. It is 16"x16"x 48" tall. I got it for $135 !!!! Not sure what the original price would of been? Any Ideas??
I think I got an Ok deal?? Gonna fire it up this w-end I hope.
Thanks , Blza[/IMG][/IMG]
The...
Gonna be smokin' some spare & country style ribs tomorrow and dont know what to do for a rub. If you got any suggestions let me here them.
Thanks, Blza
I am going to be smoking some venison Landjagers this week and was wondering how much water to add to the cure. I will be making 12.5/lbs of them. I will be using 7/lbs of venison and 5.5/lbs of pork trim.
It sounds like the same deal I got going. I get all my smokin' wood from a sawmill. After a little while out behind the shed to air dry for a bit, it is good to go to the smoker. Nice find!
I had this problem once. I had my son fire up the smoker for me and I couldn't get no heat out of it for nothing. After I got to looking around to see if I could spot a problem, I found he had the valve on the propane tank ALL the way open.
All you need to do is just "crack" the valve open...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.