Update: After the trial run I went into my man cave to ponder. It's Friday and we are looking at 4 inches of snow here in the Carolina's tomorrow. So for now I'm not focused on the Amazn. Stopped by the grocery to purchase more Pork butt and fat back to make another batch of andouille. Going by the patty test of the last batch, I didn't fall in love with the flavor so I'm trying a different recipe. I'm wondering if the last batch smelled sour because of the apple pellets? Has anyone notice this with their apple wood pellets, its was very heavily smoked. As well as after the trail run, the cooker itself seemed to smell that way? So to wrap this up, making the next batch of sausage Saturday morning, and hopefully weather will permit me to hot smoke with chips also. Thanks again to everyone's interest and help, great group here!
Here's what I'm doing on a test run and thanks to everyone who's been working with me, ur assistance has been greatly appreciated. My unit is a Masterbuilt 20078715, 30 inch Digital. Door will be closed tight, oven controls will be off, the grease tray is slid forward just enough to create a better air gap then when closed all the way, but still would allow grease to drip into it (if I was cooking something but I'm not), For now I have a cardboard tube to use for a vent exhaust stack and vent/damper is 100% open. The chip tube is installed. I'm starting pellets at 10PM, and hope to see it still smoking when I check at 7AM, (it should run that long?) FWIW: the chip burn pan is removed, which should allow better air flow from grease drain hole to pellets? My goal is to see if it will actually burn through all the pellets without stopping at corners. I added as many extra pellets around both corners that I could without them falling out. Nothing left to do but wait for 10PM fire up then see if it's still smoking when I hit the hay at 11PM and then investigate tomorrow morning at 7AM. ~ Sorry Folks, I have no handle. Usually people call cynical and bitchy. Go figure ;) At 10PM I torched the pellets and left door open for 9 minutes before closing door all the way, no flame, was smoldering and outside air temperature is 41F, by 10:47 PM the internal temperature was 88F (too hot) and the smoke was too dense for my liking. I can begin to see that the mail box set up may be required to get a low temp and hopefully lighter or less dense smoke. *5AM; Outside 31F, Internal Smoker 100F, quality very light smoke. 6AM internal dropped to 57F and WOW, not happy at all, it ran until 5AM then went out, I never opened door the entire time, see last picture. Not happy at all. I never touched a thing, just let it run and took readings. Not happy, fire went out with half pellets burned.
Here's what I'm doing on a test run and thanks to everyone who's been working with me, ur assistance has been greatly appreciated. My unit is a Masterbuilt 20078715, 30 inch Digital. Door will be closed tight, oven controls will be off, the grease tray is slid forward just enough to create a better air gap then when closed all the way, but still would allow grease to drip into it (if I was cooking something but I'm not), For now I have a cardboard tube to use for a vent exhaust stack and vent/damper is 100% open. The chip tube is installed. I'm starting pellets at 10PM, and hope to see it still smoking when I check at 7AM, (it should run that long?) FWIW: the chip burn pan is removed, which should allow better air flow from grease drain hole to pellets? My goal is to see if it will actually burn through all the pellets without stopping at corners. I added as many extra pellets around both corners that I could without them falling out. Nothing left to do but wait for 10PM fire up then see if it's still smoking when I hit the hay at 11PM and then investigate tomorrow morning at 7AM. ~ Sorry Folks, I have no handle. Usually people call cynical and bitchy. Go figure ;) At 10PM I torched the pellets and left door open for 9 minutes before closing door all the way, no flame, was smoldering and outside air temperature is 41F, by 10:47 PM the internal temperature was 88F (too hot) and the smoke was too dense for my liking. I can begin to see that the mail box set up may be required to get a low temp and hopefully lighter or less dense smoke. *5AM; Outside 31F, Internal Smoker 100F, quality very light smoke. 6AM internal dropped to 57F and WOW, not happy at all, it ran until 5AM then went out, I never opened door the entire time, see last picture. Not happy at all. I never touched a thing, just let it run and took readings. Not happy, fire went out with half pellets burned.
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