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Best smoker under $400
I am partial to the smoke hollow, only because I have used it and I bought it because I could tell from the construction of mine (floor model) that smoke leakage would be minimal. The smoke vault looks pretty good too, if you can buy local I would go with that so you could always return if need...- cabrego
- Post #15
- Forum: Propane Smokers
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Best smoker under $400
Look into the smoke hollow 44" model. I am very happy with the build quality and the fact that smoke leakage is minimal. hardly any though the doors :) Materials used are similar to the Masterbuilt. Has two burners and 5 different racks including a rib rack-also comes with a sausage hanger...- cabrego
- Post #3
- Forum: Propane Smokers
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Silicone
Is everyone comfortable using the auto gaket materials in their smokers?- cabrego
- Post #5
- Forum: Propane Smokers
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Help - Brisket
+1 Dont forget to preheat your oven in case you need it, I know my oven has a mind of it's own, if I set it to 170 (its lowest setting) it will cycle up to 250 or so. -
8.4 pound brisket on my UDS using my LinkMeter controller
very cool thanks for the explanation, where can I find info on thie DIY controller? Looks very cool! -
8.4 pound brisket on my UDS using my LinkMeter controller
Looks good, can you explain your graph a bit I can't really understand it. What line color is the food and smoker? Graph doesn't make a whole lot of sense to me...looks cool though -
Smoker "enclosure" question
Chances are the stuff you are cooking is too big for your smoker, or you are not using grease pans. I had the same grease drip problem when I was using a smaller smoker, I upgraded to the smoke hollow (44" model) and I place a grease pan under my meat and I did not have a single drop of...- cabrego
- Post #5
- Forum: Propane Smokers
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Chips and Chunks??
chunks are fine and last a lot longer than chips. Depending on your smoke time you will probably need to replenish your chunks too-careful not to put too many else they will ignite and give you higher temps.- cabrego
- Post #6
- Forum: Propane Smokers
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Pulled Pork and some Brisket
Indeed it all looks tasty!! especially the brisket well done! Did you foil the brisket? -
1st Butt Ever
looks great, what kind of smoker did you use-guessing electric?!?!? -
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Beef Back Ribs Today
Great loooking ribs and very pronounced smoke ring! How did they taste?!? What type of smoker were you using? -
David's Experiment 1 - Smoked Tri Tip Roast Q-view
It looks great, but the real question is not how it looks but how did it taste?? If you are happy with it that is what counts! -
first packer; first over-nighter
Oh well I guess they will be missing out huh lol. I guess you blazed right through the the stall with your foil on that early, good job! -
first packer; first over-nighter
Good deal! Those thermometers I learned were junk. Seems like you got to 192 fairly quick, what was the temp when you foiled and what was your cooking to temp that got you to 192. Low and slow with no foil I bet your looking at around 19 hrs on that brisket. Make sure you poke the flat and... -
first packer; first over-nighter
If you maintain no higher than 230-240 and you do not foil I expect you will be smoking that brisket for a good while at LEAST 1.5 hours per lb, but I have not done anything that big before. My 10 lbr last weekend took 14hrs but my temp dropped to 180 (ran out of propane) for about 20-30 min... -
first packer; first over-nighter
Actually I bought the other thermometer in the picture too but didn't realize it was only a pager and I wanted to read the temp. Will be using my new maverick tomorrow
