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I couldn't get mine to go above 300 deg and for chicken I typically smoke at 350. Maybe it's just a bad regulator. Got the one I bought to work with a brass pipe fitting from the local store. Seems to work great for now. Just needed to be creative on the connections.

I need to replace the regulator on my Landmann propane smoker but am having some issues with the connection to the smoker. Looking to replace the original one with a 10 psi regulator and needle valve, which on here seems like a common mod. On the smoker side it looks like a 1/4" MNPT connection...

Agree on not using water. One thing that can happen when not using water in a propane smoker is wind will cause large temp fluctuations. I place an old fireplace brick just above the flame to help with this. It also shields the smoke box from some of the high direct flame that is required to get...

I've done bigger birds, 18 lbs or so, a couple times with good results but always smoke turkeys at around 325-350 degF and with no water in the smoker. The higher temp and lack of water ensures that thin, crisp skin everyone loves. Also, the higher temp brings the bird through the temp danger...

Thanks again for all the advice. It was tender in that a prob would push through easy. Really it was the moisture that I wasn't happy with and I think the lack of moisture caused it to seem less tender. I reheated some today with collected juice poured over it and the meat was actually better...

I have a lot of venison broth that my mother makes. Lots of flavor and no real game to it. Maybe I will try a little of that next time, or I can just get a foil pan and recreate the one from July. Thanks for the help. Man I love this stuff, too bad all the meat costs so much. I was going to do...

I didn't add anything to the foil this time. I know for pork people add apple cider, apple juice, and/or apple cider vinegar. None of this would really work with beef in my opinion. What is normally used for beef if I didn't have the drippings?

A month ago I smoked a brisket and two pork butts for my daughter's 2nd birthday. Because I have a Landmann vertical box type smokier I placed the brisket on top, foil pan on the grate below it to keep it's juices separate from the pork, and two butts below that. At 6 hours I foiled the butts...

I have brined pork butts a number of times.  Personally I really like the results.  My brine is straight from Alton Brown: • 8 ounces or 3/4 cup molasses • 12 ounces pickling salt • 2 quarts bottled water • 6 to 8 pound Boston butt The idea behind a brine is that the salt water draws moisture...

This happens to me all the time!  I am actually thinking of going back to school just to relearn some of the basics, like the higher level math classes and maybe a statistics class to start.

I would love to see the calculator for this.  You're right about my user name, graduated from Virginia Tech in 2003 with a degree in Mechanical Engineering.  It sounds like the concept of the exhaust pipe length is just that hot air will always want to move towards cold.  The idea of the pipe...

Forgive me for my ignorance.  By pipe stack do you mean the exhaust pipe for the cooking chamber?  If so why does it's height matter?

What about having the cables (which would be run though thin pipe) placed to one of the sides of the smoker.  It would be easy to route the cable off to the side with a pulley and you would have room for both smokers placed back to back.  As for the winch idea, I am with Dave on that one.  It...

I am assuming the smokers will be sitting on legs and have room below them.  Is this correct?  If so you could put a couple small, vertically run pipes between the smokers and run cables through the pipes that go from the doors to weights below the smokers.  With the right levers in place and...

As cool as am actuator is for this I can't help but feel like using one for a door like this is somewhat overkill.  Wouldn't it be more reliable and easier to just have a counter weight that makes opening the door by hand real easy?  By introducing an actuator to the system it is just one more...

Do you have a pic of your current setup? I saw what was on your profile but wasn't sure how far along the build is.  If that's the latest and greatest are there some other ones on-line that look like yours?  I want to get a good idea of your end result so the counter balance system can be...

If you are worried about heat loss going with extra thick steal plate will not help much.  Steel is a bad insulator.  If you really want it to hold the heat in do some searching on here for double walled smoker builds.  The idea is to have an inner wall and outer wall, separated by an air gap. ...

So that brings up the real question here.  If both oven cooking and smoking don't put flame on meat is there a difference from a health standpoint between the two.  The only difference in cooking method is the actual smoke.  So does the smoke create carcinogens?  I don't know the answer to that...

Great job on the Q!  It's always nice when the first try comes out good, keeps you coming back for more.  Welcome to the dark side... forget cookies, we have BBQ!!!

Does she eat grilled meat?  If so that is actually bad for you too because the char is known to be a carcinogen.  Does she drink coke? Well that's got carcinogens in it as well.  Smoked meat, when smoked correctly to keep creosote from filling your chamber, isn't going to be any worse for you...