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Anyone try this? I bought a 5 pound brick at Walmart and plan to cut into several chunks. How long would you smoke with an AMZN tray? I want to use apple wood and smoke for about 2 hours. Thanks in advance.
Nice, I like that loaf! I did forget to add a couple of things. before I dump the sticky dough into my preheated dutch oven, I sprinkle a little corn meal on the bottom to assist in a non-stick operation. I also have an electric oven, and I get a tendency of a dark bottom on my loaves. To...
I have been enjoying this smoker immensely with just the water pan and wood chip pan modifications. I posted my latest efforts on my blog. I need to work on something beside pork shoulders to broaden my experience and to mix things up a little. I think I have 10+ pictures posted so it would be...
I am very busy with two young boys and the propane makes life so much easier. I first started with my UDS and I thought life was great. After a few smokes it began to be a pain to reload the charcoal basket and my temps seems to fluctuate requiring frequent monitoring. I could always dial in...
I maintain 225-250 on my XL for 11-12 hours with out any flame outs. I turn the knob 1/2 way between low and medium with great results. My vent is wide open.
I am sorry that you have so many problems with the smoker. I ditched the water pan and the wood pan and replaced with with a cast iron pan for wood chunks and a full sized stainless steel catering pan. My door fits fine. A little smoke escapes but not enough to be a concern. I don't rely on my...
I just loooked at your picture of the smoker and realize that you have the regular size smoker. The full size water pan will most likely not fit in this unit. I have the wide XL propane smoker. You might want to try the 1/2 size catering pan instead.
No, that is not normal. I literally can "set and forget", with a couple of exceptions. If your wood chunks catch on fire, then there will be some heat fluctuation. Are you using the stock water pan? In my honest opinion, I believe that it was way too small, especially for a pork butt. I went to...
Since I have added the frying pan for the wood chunks and a full size Stainless steel catering pan for the water pan, my BBQ is coming out awesome. I only have to turn my gas valve between medium and low to get 225 degrees and it stays there forever. I have a UDS that is collecting dust right...
My master built XL hits 250 with the valve halfway between low and medium. It sounds lke you might have a regulator or burner issue. Like some others I can get this thing over 350 wide open. I would call customer service as soon as possible. One other thing you might try is that the newer valves...
I am using 4 fist sized chunks of pecan wrapped in aluminum foil on an old Lodge cast Iron skillet for my pork butts. I just sit the cast iron pan on top of the crappy factory pan and it works like a champ. I put two chunks in the pan at the beginning and the other two a couple of hours later...
Sweet mods. I use an over sized water pan, so I do not have to worry much about drippings on the bottom. I do have some smoke leaking at the hinge side of the door, but my meat comes out just fine. I too have went with the cast iron frying pan for wood chunks. I love the cart idea. Too bad I do...
I have been looking for a used stove grate to no avail when I saw my stock wood chunk pan and had a simple revelation. Wouldn't the cast iron frying pan just sit fine on top of the wood chip pan? Sometimes solutions are to simple to see clearly...LOL.