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Another great thread... mods please delete my account and I will move on to where a few misspelled words about a faulty product does not offend the masses. May you all have a great evening. And please, delete my account.

May I please be forgiven for sitting in the sun without my glasses and having two fat thumbs. Never mind.......

I won't take it the wrong way at all. I just did not have my glasses on at the time.... TP25. Will instant recall of the exact model number help it to work as advertised for my hard earned dollar?

That I will.

I'm giving this a go as a trial run of just cherry. See if anyone notices a difference. If not, I'll go back to 100% oak.

Color and smoke ring the only benefit? Does it tastes any different and can people really tell the difference?

I purchased a 4-probe (wire connected T25 I believe) and I have had problem after problem. Bad probes, bad units, bad batteries, etc. Each time i call, ThermPro sends me a brand new unit in the box. I have 3 full units now and I an about out of options for mixing and matching parts to keep one...

Usually smoke with oak, but bought about half a rick of cherry with the oak last delivery. Doing an all cherry rack of ribs today and I'm frustrated a bit with the wood. It seems ashy as small, wispy flakes of ash are on the meat and floating out of the open door of the firebox. I am also...

I could for sure. Just haven’t done so yet.

The firebox is solid. The top lid does not leak at all. I guess for the cooking chamber, I am more looking to reduce the flaky, suet-looking deposits that seem to collect in that area.

I should have mentioned I have an extension on the stack and the smoker seems to draw plenty of air. I see the flame within the firebox being pulled toward the cooking chamber and it burns a clean fire. Since creosote is a product of the smoke cooling and condensing, I wonder if it is not air...

I have a stack extension on the Brazos.

I have a Brazos and use mainly well seasoned oak (as confirmed with a moisture meter that I keep on hand). I get very clean smoke coming out of the stack and temps hold well, but this is my first smoker and I have no other point of reference.

As far as air movement, I get the creosote at the spot where the smoke escapes the cooking chamber in the area where it does not seal well.

Curious Whether any of the silicone sealants or the adhesive on the tapes are not necessarily food safe, especially when heated. What say you?

I have let if ride for almost a couple of years now, but the space never seems to totally seal itself and the flakey creosote collects in a decent size area and def able to flake off onto the food. I do scrape it often, but wondering if I can avoid that by sealing.

So far, I have not been overly worried about the small amount of smoke I see at times coming from an area or two of the cooking chamber door on my smoker. The draft seems to keep it at a minimum. However, I do get a bit of creosote buildup in an area that the smoke escapes and I would like to...

SmokinEdge, I understand, I am just wordering what some rough numbers might be despite the variables to satisfy the numbers nerd in me, nothing more.

Lets not get too deep in the weeds. I just want to have a ballpark idea what other smokers are doing - at a consistent temperature Franklin puts out air at X mph, a Yoder does X mph, an Old Country does X mph... I can look at the specs of each and surmise why one might have a higher or lower mph...

Chasdev, I am not seeing to increase or decrease velocity. I simply wish to measure the velocity of the air exiting the stack (because velocity is the easiest measurement to obtain) to see how various pits perform at a certain temperature.