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  1. EaOutlaw1969

    Propane master built smoker modifications

    The chart makes sense, however The whole what is considered low pressure vs high pressure regulator is driving me nuts. My first regulator was rated at 0-30PSI and was too sensitive trying to maintain a smoker temp at 225F but I could get my smoker main chamber up to 380F when I seasoned it but...
  2. EaOutlaw1969

    Propane master built smoker modifications

    I was thinking about a different regulator and looked at the one you provided a link for but it shows to be a high pressure regulator in the description. It does show it will work with a variety to grills, smokers etc .
  3. EaOutlaw1969

    Christmas Exchange 2019

    From what I can tell you are overwhelmingly welcome.
  4. EaOutlaw1969

    Wrecked my first smoked chuck roast

    thanks guys for all the help, it would seem that I would need to go back to the drawing board and figure out the max temperature I can get with the stack wide open and no water in the pan. from there I may have to replace the regulator and add a needle valve. I had a higher flow regulator in...
  5. EaOutlaw1969

    Wrecked my first smoked chuck roast

    I can see the flame through the side cut out opening using a mirror when the lid is closed, which is how I watch the flame when I normally have to adjust it. the temperature of the smoker was not the issue here. it stayed a steady 225 the entire time I had the meat in the smoker. It only dropped...
  6. EaOutlaw1969

    Wrecked my first smoked chuck roast

    If I did not have enough air the flame would have had yellow in it, the flame on my burner was a nice blue with only hints of orange tips. I learned that low oxygen causes poor combustion with yellow flames and black soot I had none of that.
  7. EaOutlaw1969

    Wrecked my first smoked chuck roast

    It is a dyna glo vertical offset smoker with propane conversion, The stack was opened like normal about 1/4 way. When I was trying to get it up to temperature I had it closed off more for about 10 minutes then decided to just open the stack back to a 1/4 and crank the propane regulator and main...
  8. EaOutlaw1969

    Wrecked my first smoked chuck roast

    It is a Dyna Glo Vertical offset with propane conversion I had the stack about 1/4 way open and a steady 225 but because it was cooler out I had the regulator and my main LP adjustment valve wide open to get it at 225 with a nice blue flame.
  9. EaOutlaw1969

    Wrecked my first smoked chuck roast

    The smoker main chamber was up to 225 with a nice light blue smoke for at least 20 minutes before adding the meat. I thought about rinsing the meat off and just finishing it in the oven but we needle tenderized it and I was not sure how much of this condensation dripping went in the meat. It...
  10. EaOutlaw1969

    Wrecked my first smoked chuck roast

    Well cooler weather has came in but it was only down to about the mid to lower 60s so I decided to try my hand at smoking a chuck roast. Humidity wasn't too bad around 67 percent so I set my smoker to 225 and preheated the main chamber and water pan which took a while because of the cooler...
  11. EaOutlaw1969

    More oxygen to flame.

    Yeah right now you are just burning pure fuel with only a small amount of air from the surrounding flames. once enclosed in any type of box you will quickly burn up the surrounding air choking out the flame entirely. I would contact the company I listed a link for show them what your building...
  12. EaOutlaw1969

    Quick Brisket Question

    I am no expert but from what I have read and learned to get a nice smoke ring and flavor plus juicy meat seems to always include wrapping the meat at some point during the cook either in foil or butchers paper and includes a long resting period. some people add beef broth to the foil as well...
  13. EaOutlaw1969

    More oxygen to flame.

    I forgot to mention the pipe size you chose for this project may be too small, When you look at most propane burners they are generally large because of the amount of air they need to carry.
  14. EaOutlaw1969

    More oxygen to flame.

    You may need a regulator to match your burner The picture you posted does not include where you designed in a adjustable air intake. If you just have a solid pipe with no air intake you will never get a clean blue flame. This website and others found online has custom burners and all the parts...
  15. EaOutlaw1969

    Christmas Exchange 2019

    Sorry to anyone I may get that lives in Canada I would have sent a Nice Blacksmith Anvil but now I will have to think of something lighter. LOL Seriously I doubt it would cost much more for me to ship something from Florida to California compared to Florida to Canada. and if it does big deal...
  16. EaOutlaw1969

    Christmas Exchange 2019

    I am in PM sent
  17. EaOutlaw1969

    New smoker build

    Looks like a nice build, cannot wait to see what food comes out of there!
  18. EaOutlaw1969

    Giveaway for Inkbird WIFI Sous Vide Cooker

    Congratulations to the winner, how about a review of the device once you get it?
  19. EaOutlaw1969

    Need ideas to save a very salty smoked beef brisket

    My Wife decided to make chili using some of the salty beef brisket. I cut up two slices of our left over brisket into very thin pieces ad we added it to our Chili and let it simmer before adding any other spices that contain salt. we are pleased to announce that the brisket added a smoky flavor...
  20. EaOutlaw1969

    Mrs Bear’s Birthday Prime Rib Dinner (Apple Dust)

    All I can say is mail any left overs to ( PM for Address ) :emoji_wink:
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