I just did the boiling water test on mine (haven't seasoned yet...just put it together last week) along with my new Maverick E-705 and another el cheapo no name thermometer and the door thermometer read 200F in the boiling water (held there for a few minutes).How accurate is the door thermometer on the MB Dual Fuel smoker?
I feel like I am selling these on here, but truthfully I don't get a kickback!Hi there,
I'm looking at this smoker at Home Depot as well, but can't seem to confirm if it will cold smoke. Prefer my salmon that way and was hoping for some applewood smoked aged cheddar and gouda. Anyone know if this one will smoke at about 100 degrees, too?
Thanks
My door thermometer read 180 in the boiling water test -- trying to decide what to do about that. I can measure meat temp obviously, but for general "air temp" in the smoker I don't know if I can assume that the thermometer is off by 30 degrees consistently or not...I just did the boiling water test on mine (haven't seasoned yet...just put it together last week) along with my new Maverick E-705 and another el cheapo no name thermometer and the door thermometer read 200F in the boiling water (held there for a few minutes).
Both my digitals read 212 and 213, so I think I lucked out. I think Steve is right. Your mileage may vary.
You can try replacing the thermo with another like model, but I think I've read on amazingribs.com or something that it's generally pointless to battle that. The nature of the spring-loaded thermometer is just not conducive to a relatively high level of accuracy that we are seeking to achieve.My door thermometer read 180 in the boiling water test -- trying to decide what to do about that. I can measure meat temp obviously, but for general "air temp" in the smoker I don't know if I can assume that the thermometer is off by 30 degrees consistently or not...
So this is a probe you can use to measure the air temp, as opposed to a meat probe? Would a "meat probe" work for air temp if it wasn't touching other surfaces?I have the Maverick OT3BBQ that I use for cooker temp, it's inexpensive & pretty accurate, and with a vertical smoker very handy since temps can vary from rack to rack..
What a co-inky-dink! me too, I'm going to give it a go with charcoal first, after I season it of course..I have this same smoker & will be using for the 1st time this weekend. I keep reading that the chip pan is no good & get a 10' cast iron pan instead. Would this work just as good? http://www.homedepot.com/p/Char-Broil-Cast-Iron-Smoker-Box-8184804P/100085898#.UXjvasq1Umo
Or just get the cast iron pan with foil on top?
I've had one of those for adding some quick smoke flavor on my grill - my opinion is that it's too tiny to use as your smoker box. It's 8"x5"x1", and feels smaller than that.I have this same smoker & will be using for the 1st time this weekend. I keep reading that the chip pan is no good & get a 10' cast iron pan instead. Would this work just as good? http://www.homedepot.com/p/Char-Broil-Cast-Iron-Smoker-Box-8184804P/100085898#.UXjvasq1Umo
Or just get the cast iron pan with foil on top?
What about doing something like this, just place on top of the chip pan that it comes with?