- Joined Aug 16, 2007
China tool central, aka Harbor freight hole saw kit. They wont last long, but will do the trick for a while before they go dull.
What temp was the smoker running? I've had mine running when it was 10 degrees out and 225 was any where from 1/4 to 1/2 on the temp dial depending on the wind. I've also maxed out my Maverick (350+) when I cranked it up in similar weather. There may be something wrong with yours, I seem to recall reading about that somewhere and Masterbuilt fixed whatever it was.I smoked some fatties and a brisket earlier this year and had the same issue with keeping temperature. Air temp was in the 40's with a breeze. The fatties took 5 hours vs 3.5 hrs on a warm day. The brisket never got over 140 degrees in 8.5 hours. Decided to throw it out (painful) since it did not meet the 4 hr danger zone. Waiting on a warmer day before I attempt that again.
Very cool cart, GChild. Do you have any pictures of the build to share with us or maybe some pictures of how you attached the smoker to the cart itself? I want to build a cart for mine too. It's getting to be a real pain moving this thing around.Having the XL since Xmas, I have found the problems that everyone else has. I sealed the door with wood stove gasket from Lowes, added a bent plate to the door to keep the drippings from dripping out the bottom all over the deck, added a 4" steamer tray (hotel pan) for a water pan/drip tray and replaced the chip pan with a cast iron frying pan sitting on a gas range burner grate. The other thing that was bothering me was the height that the unit was sitting. I built a stand with side tables to make it more accessable, more mobile and more usable. The other thing is I connected it to our buried propane tank for the house, so I didnt have to worry about running out of gas during a smoke.
I have done several sets of ribs, chuckies, butts and a few chickens and all came out good.
Over all I think it is a good smoker for the money.
This is what I did after having my flame blow out overnight and ruin 15lbs of pork butt. Now, I intend to still use propane for the hotter cooks, like turkey etc. But, for an overnight cook... Initially, I tried it with one element in the center, but I could only obtain 200deg with cold meat so I added a second element. I figure this way if one element dies overnight, I'll be safe until I can swap it out and won't loose the meat. Anyway, I have some casters to add as well later today.
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