My wheels are turning and i would appreciate input.

[scotty]

I really dont need a larger smoker than this rival KC toy that i have but after my first smoke experience i see a couple of things that would be nice to have.
The most important thing is a larger wood chip pan and/or one that is removable from the outside.

I guess that a front opening door with at least 2 shelves would allow me to put something smaller into the unit as it was smoking another item.

How important is not opening the smoker during operation or does monitoring internal temp of the meat compensate??

 

[gypsyseagod]

constant heat temps are what we all strive for but you'll always find a need to open the smoker to flip,spritz,Qview pics..etc. the meat temp won't reflect the grate temp so a lot of us use dual probe thermos or oven grate thermos. a larger water pan may reatain the heat better & keep you from losing too much heat.some use toybox sand in their waterpans.
hope this helps.

 

[vlap]

While opening the door you are letting out heat, steam and smoke. With constant opening you will have more trouble maintaining a constant temp. If you are using a wood or charcoal burning smoker it would seem that opening the door would allow a flood of oxygen in allowing the temp to rise. I have a bad habit of peeking to see if what I know is happening is happening. That loss of heat can take a bit to get back and can cause extended smoking times.

As for your smoker I have no knowledge of so I can't help you there.

Also I can't remember if I saw you sign up for the florida smokeout. If not and you would like to join let me or flagriller know. It should be a blast with lotsa good food and good times!!

 

[scotty]

y smoker is an absolute entry level device. im really trying to find a small rig that is a bit more versatile. I now believe that a slightly larget unit would allow me to put in a lot more chips and therefore i would not have to worry about opening the rig to add chips. I now have 2 thermometers. ne to read the meat temp and another to read the smokers internal temp.

Thanks for the replys. Where is the florida smoke out please????

 

[ron50]

I don't think oepning the door to add wood is a big deal, jsut try to combine stuff and minimize the number of openings and the duration. I try to spritz, mop, add wood, add water and take the Q-view all at the same time. Doesn;t always work out that way but I rarely open the door anymore just for a peak; unless Im really hungry, lol.

 

[vlap]

Florida Smoke Out information here: http://www.smokingmeatforums.com/for...ead.php?t=8619

The more the merrier!

 

[scotty]

My little guy needs to have the meat, racks, drip/water tray and an inner shell in order to add chips. It has taught me a lot and i already know that i need a little larger rig. im trying to keep the size of the unit down and still have a small amount of versatility.

This gizmo is a tutkey roaster wit a couple of added feateures for smoking. Im getting the idea that it was not meant to smoke things over 4 pounds but it still is fun and really got me interested in this interesting and tasty way of cooking

 

[scotty]

thanks

 

[scotty]

Im having trouble editing to say yes. Gs bday is the 14th. We will come on the harley and yake a motel. We will also bring a side of something. If it rains we will drive down