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The vents are to control the flow of air which does control the heat. Use the vents to help with the flow. You can run the leads through the vents ass you will want the vents open anyway. I run my thermometer leads through the top smoke stack. and put the sensor on the top shelf. Also watch...
This is a very good smoker. If they have it, get the one that is a little larger so you do not have to cut briskets, ribs, etc in half. You do not need to soak wood chunks, but I do recommend you soak chips if you use them. I recommend smoking ribs for a first smoke. If smoking spareribs, ...
The smokers are not really made to work at low temperatures below about 200. To get the lower temps you need to install a needle valve. Check out my post at http://www.smokingmeatforums.com/t/128297/needle-valve-mod-using-bayou-classic-regulator#post_867931 for one of the needle valves. They...
We had some leftover smoked brisket (hard to believe!), so my wife decided to try a variation of a recipe she had just seen in a magazine. The result was one great taste sensation!! The photo is after she had already eaten most of her potato. We just had to post this anyway.
RECIPE:
2...
The amount of smoke is basically determined by the amount of wood chunks or chips used, i.e. the more you put in the pan the more smoke there is. You do not need a lot of smoke. 4-5 chunks is usually adequate. I would use chunks as much as possible as they will last a lot longer and give a...
Glad you like the thread. Just a comment for you that are using wood chips. Wood chunks are much better and last longer. I use chips only for very short smokes. The mods, i.e. the insulation, the regulator change, etc., are working great. Good smoking to all of you!!!
Who knows why the manufacturer said do not use chunks. That does not make much sense. Go ahead and use the chunks as they are much easier to use and last a lot longer than the chips.
Brucec, I never saw that in any of my instructions. Is your smoker a propane model? I rarely use chips any more. Chunks are the way to go. They last a lot longer and provide better smoke. You do not need to soak the chunks either. By the way, I found that the best place to buy chunks...
I am happy that so many of you are finding the instructions helpful. To Joe442, you did not need to season the smoker with the pan foiled. That may have contributed to the problem. I would have redone the foil. However, you do not need to redo the foil after every smoking session...
Glad everyone is liking this idea. We really love this and make it quite often. In fact my wife bought the makings for both the mix and the nuts. Time to go smoke!!
To find out about the thermal blanket, go to http://www.smokingmeatforums.com/t/113601/initial-setup-and-using-the-masterbuilt-vertical-propane-smoker/20#post_842723 and see what I did. Hope you enjoy the tutorial!!
Put on a new regulator with a needle valve on my smoker so had to try it out. Decided on ribs and here are the results.
After defrosting the ribs, I sprinkled them with garlic granules and put them in a reclosable plastic bag. I then proceeded to pour a Sesame Ginger marinade over them and...
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