I converted an old fridge into a smoker and have been making some baller turkeys and sausage for the past 10 years or so.. but one thing that's always been trouble is the adjustability in the flame. I'm using a banjo burner off Amazon (15 PSI regulator) and I can only just crack the valve and just a little more before the flame is too high/big (or it blows itself out). So regulating temp is a pain in the... The regulator says "rate pressure 350 psig", and the orifice in the nozzle is about .035".
What can I do to get more adjustability on the low end? Smaller orifice, higher pressure regulator, other? Thanks!
Link to similar burner as I'm using..
What can I do to get more adjustability on the low end? Smaller orifice, higher pressure regulator, other? Thanks!
Link to similar burner as I'm using..