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  1. ryanje

    Propane Smoker Modifications

    I found something just like this for 7.50 at a local lowes. http://www.josephmarc.com/index.php?...&f=57810_1.jpg Would it make a good replacement to my steel smoker box on my 36" gas smoker? Also it says not for food use on it. Does that matter since it would just be holding wood?
  2. ryanje

    Propane Smoker Modifications

    Does cast iron create a longer buring more even smoke? I have a chip box the the one in this thread with bricks in it. Its stamped steal and only the chunks burn that are in the round area above the burner. Stuff at the square edges doesnt really burn.
  3. ryanje

    Am I missing something? Meat wont cook.

    Anything thing wrong with a wally world digital probe?
  4. ryanje

    Beer brewing Question..

    Im a home brewer! No pics but I use a banjo burner fryery and 10 gallon pot for brewing. Glass for fermenting.
  5. ryanje

    Smoke in the winter

    Thanks! It was bone in, not touching. Maybe a fat pocket though. I may have figured it out.. Well see on the next smoke.
  6. ryanje

    Am I missing something? Meat wont cook.

    Really...It wasnt punctured until right before putting it into the smoker though. Does that change things??
  7. ryanje

    Food Grade High Temp Silicone

    Thanks, I tried to read it but really dont have a clue what most if it means??
  8. ryanje

    Am I missing something? Meat wont cook.

    True, it was in the fridge over night and out for about 2 hours. It was still cold.
  9. ryanje

    Food Grade High Temp Silicone

    Is this 100% food safe?
  10. ryanje

    Am I missing something? Meat wont cook.

    Now the problem is I have to wait until next weekend to try it again!! But that is a much better problem....
  11. ryanje

    Food Grade High Temp Silicone

    Hey Everyone, Anyone know where to purchase food safe high temp silicone? I want to seal my smoker doors. I was looking at the high temp gasket stuff for cars but it says that it emits formaldehyde fumes at 300*. That cant be good.
  12. ryanje

    Am I missing something? Meat wont cook.

    I FIGURED IT OUT!!! Thanks everyone for your help!! I had some time this morning and have 2 digital thermometers. So I figured I would place one exactly where the meat was and one where I had the smoker temp propbe yesterday when cooking. I also moved them around a couple places to see...
  13. ryanje

    Smoke in the winter

    THANKS everyone for your help!!
  14. ryanje

    Am I missing something? Meat wont cook.

    Thanks pit. I understand it takes patience. Yours was a huge butt and mine was only 2.5lb. It was on pace to take as long or longer than 9-10 hours. Maybe Im cooking too small of quantities??
  15. ryanje

    Am I missing something? Meat wont cook.

    To answer some other questions. Yes I have a probe in the meat. It was a 2.5 lb but with a bone, I think the butcher just cut one in half. I rubbed it and set it in the fridge the night before. Yes there was water in the pan. I understand the idea of the stall and that this takes...
  16. ryanje

    Am I missing something? Meat wont cook.

    Yea, it is wide open and clear. Maybe the wind blowing is sucking the smoke and heat right out?? I have two side vents at the bottom and then the stack on top. Should the side vents be open or closed??? I had them both cracked.
  17. ryanje

    Am I missing something? Meat wont cook.

    Theres no real seal, just a small metal lip. I am cooking the meat after it is room temp. I first thought maybe seal but my temp readings are in the 225-250 range no problem?? I think any lost heat is simply replaced by the burner.
  18. ryanje

    Am I missing something? Meat wont cook.

    Hey everyone. I'm a newb and tried cooking for my second time today. You all have been extremely helpful since I signed onto this board! I am frustrated with this though and hope someone can tell me what the heck I am doing wrong. Here Goes. I am trying to smoke Pork Butts to start. Today was...
  19. ryanje

    Smoke in the winter

    I guess what doesnt make sense is that I am having no trouble getting my temp up at all. At the rate it was going it could have taken 9-10 hours for a 2.5lb butt!?!?! Can this be possible? Maybe there is some issue that I am not understanding. I know all the smoke comes out of the doors...
  20. ryanje

    Smoke in the winter

    I DONT GET IT! I have verified accuracy of my digital probe in boiling water. I placed the probe through a piece of wood and located it right next to the meat. That said 225-240, also the thermometer on the door which I calibrated said 225-240. This is the level the meat was on. It smoked...
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