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I didn't modify the cast iron skillet at all. It just sits on the trivet, which is raised above the flame by the threaded legs I drilled and tapped for--the only work involved.
I have no idea. I'm using a drip pan full of water in there as well, so I assume a lot of moisture. Ribs and Boston butts and turkey breasts come out great. Excessive moisture is a new concept to me.
I run mine with all vents closed, burner turned all the way down, and with the mod in the picture posted above. I use a Maverick Redi-Chek digital thermometer to check temps and can maintain 225 to 240. I don't put much wood in at a time. Usually just one chunk every hour.
I made the grate from a Lodge trivet, some 1/4-20 threaded rod, and some 1/4-20 nuts. Give me a shout if you don't have the means to drill, tap, etc. and I can make you one. Makes this inexpensive, so-so smoker into something amazing.
My wife's end of our new "grotto" is all about clematis and tickseed and lilac and hibiscus and wooly thyme. My end is about fire and smoke and sizzling slabs of meat.
I have the Home Depot model with one very effective mod shown below:
The adjustable legs allowed me to dial in exactly what I was happy with regarding the smoke/heat ratio.
Today with the highs in the 70s, I'm using my adjustable trivet/skillet system to smoke a chuck roast at 220. I could take it down to 205 if I wanted and still have plenty of smoke.
If anybody doesn't feel equipped to drill, tap, cut threaded rod, etc., shoot me a line and I can make one of...
Your skillet could be too far away from the flames. Here's a mod that brings it closer so you can turn down the gas and still get smoke.
Here's a link to the thread I started about this mod:
http://www.smokingmeatforums.com/t/166829/mod-for-masterbuilt-pro-with-smoke-heat-ratio-adjustment
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