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My exhaust is sitting about 1/2 inch above the food grate. I have tuning plates made, just need to trim them to fit where I want them to go. I have no problem with airflow without the tuning plates. We'll see when I get them in. My temps have been very consistent from side to side. No more...
I, too, start out with a large fire then bring it down. I have converted to more stick burning recently because I like the flavor and I could control the temps easier for some reason. My fire starts with either blue bag Kingsford or Royal Oak Lump...which ever is on sale. I fill my basket 3/4...
It does sound like too much fuel and leak issues. I use 3/4 of a chimney of lump in the charcoal basket, a full chimney of hot lump, then stick burn the rest of the time. I mostly use chunks of wood, but I have small, split logs now and it stays pretty consistent. I haven't sealed either lid...
I agree with Smokin NW. But, really, it is a matter of preference and what your smoker takes on better. I use either Kingsford or Royal Oak lump, but only as a starter. I have been using wood, mostly, for the last couple of smokes because I can control the heat better. When I get my mods...
Yes, there are tons of posts about this smoker in another forum. I have one and I am waiting for my neighbor to finish my mods, but I have been smoking on it since I bought it. I have added the 90* turn down to the smoke stack, added lava rock to the bottom, and made a charcoal basket. He is...
Did some chicken on the Weber Saturday night and pork butt and a few brats on the TMLE Sunday. Both turned out great!! Still learning new things about smoker, but the food is still coming out great, thanks to all the great info and tips from all of you on this site!!
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