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Sounds like you're thinking the stock therm probe is cycling the smoker off at the wrong time / to early ?
I would say it's more than likely cycling on the limit switch . Either from a bad switch ( bi-metal disc is weak ) or the smoker is running away at a high temp .
That's just guessing...
When I worked at Texaco , weights and measure was in there twice a month at least to make sure the pump volume matched the advertised price . That's all set ( or used to be ) inside the pump itself . I used to see them at other stations , just in general checking and reporting , long after I...
Great pic and enjoy that smoker . The adjustable fire grate is an awesome feature .
Move it up and cook some red oak down to coals , and do some beef steaks over it . Magic !
I'm surprised the Chevy made the trip , especially with a load .
Right . If they still have gas / fuel in the ground that cost them more than the new price drop , they still need to sell that load for the original profit based on price paid .
I worked at a Texaco station way back when , and he had to write that check before the load was dumped .
Ran up...
Yeah , I just went and looked. Has the blower system . You said that but I wasn't sure what that was .
I see it has the bag that goes right on the machine .
I have a 30 micron on my dust collector . Not much notable dust in the air .
That should work great . I bet you don't see much dust . It...
I run a 1100 cfm dust collector all piped in 4" spiral duct , with a dual stage collection can .
Big stuff falls into the can , fine dust goes into the vac bag .
I've run the planer off both .
Neck down 2 1/2 adapter for a shop vac .
You won't get much if any mess if you hook a vac to it...
Nice . That should have the auto lock on it to . Mines manual , and I have to unlock the head for adjustment . No biggie , but the automatic would be nice .
You'll like that , but if you have never used one be careful . I always like to get the table above waist height for kick back reasons . I...
That's a great way to do it . I was using foil . I have some , but they're 16 " .
I use them to land the pizza after cooking so the bottom doesn't get soggy .
Been looking to get some 12" .
Did this one last Saturday night . 24 hr ferment on the dough .
Ham , salami , pepperoni and red onion...
I went back and looked at the ribs . Had to mute the video , but yeah . I agree on the color .
When I first got mine I did several cooks just to see what it would do .
Ribs . Salt and pepper only . No rub or sugars .
I don't use a smoke tube or tray .
Chicken parts and a couple pork steaks ...
Not sure which side of line in the limit switch is on , but you might check that first and make sure you don't have something rubbing or touching in that area .
Well here's my maiden voyage . Did this a few weeks ago .
This came out legit St. Louis thin crust pizza . I was shocked really .
Second attempt was sub par , third was a fail . Lost it putting it in . I really hate that .
Watched a video of a guy reviewing the Chefman . He was using a mix...
Looks great ! Yup , which oven did you get " her " . Lol .
Boring cheese ? My Son makes cheese pizza that's killer . I never would have thought that possible . He manages the dairy department at a local grocery . He has the vender bring him some awesome cheese that he grates up for his pizza ...