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  1. p3orion

    What effect has adding ceramic tile, sand, rocks, etc to smoker have?

    Theoretically, the dryer the chamber, the faster that any water wicking out from the interior of the meat will sweat away.  Have you noticed any reduction of the stall time since you switched to a dry chamber? 
  2. p3orion

    What effect has adding ceramic tile, sand, rocks, etc to smoker have?

    Seems to me that you could easily pre-heat the sand in the kitchen as well.  Just pop it in the oven while you're prepping the meat.  Using some solid thermal mass (a brick or slab of granite) might be even easier, with less potential for mess. One thing on any of these alternate masses though...
  3. p3orion

    CHAR-GRILLER DUO questions

    "As for the water pan, if you have room, add a small bowl of water between the fire box and the meat for added moisture. This isn't necessary, but a matter of personal preference. Moisture is always nice though and it does assist the smoke with penetrating the meat." Considering how dry my...
  4. p3orion

    Question about Masterbuilt Gas Smokehouse

    "Do you fellow smokers have trouble regulating a low (225) temperature?" Unless I let the water pan run dry, mine stays right in the 220-250 range with very little fiddling.  
  5. p3orion

    Question about Masterbuilt Gas Smokehouse

    I have the same smoker.  I use chips in mine, wrapping about a cup of soaked chips in foil, and placing one of these packets on the chip pan about every 30 minutes for the first two hours.  (I usually don't bother trying to remove the old ones first.)  Especially for longer smokes, I would...
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