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Congrats! If you plan on doing ribs much, I'd go with the 40...unless you are a fan of cutting them in half before smoking. I like my 30 two door just fine, but I have to buy smaller racks of baby backs and fit them diagonally across the grates. St. Louis spares only fit if they are cut...I...
You want a thin blue smoke, aka "TBS"...not a heavy white smoke. I used the original pan when I seasoned mine and got a lot of white smoke because the chips/chunks would catch fire. Less smoke means a cleaner fire.
How are you using the skillet? I put mine right on top of the stock chip pan and have no problem getting as much smoke as I want. I start with 3 fist sized chunks.
This is the gasket I use. I bought the wool instead of nomex since I have no desire to run that hot.
http://bbqgaskets.com/catalog_2.html
The needle valve will allow you to more fine tune your temps...though most seem to use them to get lower temps. I have one sitting in the packaging still...
I did similar probe ports for mine. I used the threaded rod and nuts that people use for lamp repair. Cost was around $8 and I did three holes...two at the top grate and one lower down where I'd put the second grate if doing two 10lb butts. I also added the shelf to mine so I sit both of my...
If I was going to do it over again, I'd get the 40" for the extra space. I usually can only fit a slab of baby backs if I put them in diagonally. That limits me to one slab per rack unless I cut them in half. For no more often than you need to add wood/water, the extra door isn't that big of a...
Use an 8" cast iron pan on top of the existing chip pan. Use chunks instead of chips (regardless of what the manual says). You won't turn the burner off or down to low...adjust it until you get around 325-350 for the turkey. If you go much lower the skin won't get crispy. Also, don't depend...
I would just like to be able to find one in a store. I refuse to pay amazon prices for one. If they ever come back in stock at Walmart.com for around $25, I'll pick one up.
If you haven't picked up a gasket yet, give these a look...http://bbqgaskets.com/catalog_2.html
I bought the wool version and it works great. I don't get any leakage around either door. After seeing Island Smoke's shelf, I ordered one from Wal-Mart as well. They are $20 now, but much easier...
I've been using two fist sized chunks in my cast iron pan. When I add more I usually dump the ash/embers in a galvanized pan. As Dutch noted above, it's not uncommon to get some white smoke for a bit when the new chunks are added.
I ended up ordering this one:
It's a little wider than it needs to be though. However, I wanted to be safe since I added a side shelf. I love the length...it covers the controls on the front nicely. I ended up adding a couple of bungee cords to keep it tight. Landmann makes several smaller...