remmy700p
Meat Mopper
Jeez... I thought that was the sausage you were talking about!!!! I was going to ask why there was a face on it!Originally Posted by Yraen
Someone decided to stand guard all night while the briskets cooked.
Jeez... I thought that was the sausage you were talking about!!!! I was going to ask why there was a face on it!Originally Posted by Yraen
Someone decided to stand guard all night while the briskets cooked.
Unless you plugged the drainage hole (which I am going to do next) you couldn't hold enough water in there to matter, the water pan would probably hold more water. I would look more to airflow and leaking.
Well I did my first smoke the other day, everything turned out great and can't wait to smoke something again. I have a few questions though. First one, my tarp blew off the smoker so it had a little bit of rain water at the bottom of the smoker. I thought nothing of it and left it be. I'm curious if that would have caused my temperature to stay at 190 for the first hour? My second question is, how in the world do I hold one temperature, I was all over the map.
Do you have a lot of leaks or was the smoker sealed up good? Did you use the stock rack for the fire, the grill racks or something else? I found the stock rack did not have enough space under it to allow adequate air flow under the fire.
I used the fire box damper and left the smoke stack damper wide open. I just couldn't get it to settle at one temp.
I got the latches here:
Where did you purchase those type of latches from?
Thanks
looks great.
Finished product for now. Im happy with it. Already cured, all ready for a butt, brisket, and chicken thighs for football saturday
15 degrees separation is nothing, don't worry about it. When the meat goes on it may be more than that. Just shoot for an average temp.
So, today I did a dry run after I raised up my grate so I can get better airflow. It was too much I think, I had to close up my airflow to a small crack, and it was still to hot for my desired temp. After I would say a good hour n half I finally got it down to temp. That brings up my next point. I set up two temp probes in my smoker, one two slots above the water pan, and the second on the top hooks. I got a 15 degree separation between the two. Do I adjust off the lower of the two temps? I figure a low and slow you would want the lower of the temps. So basically my questions are these, what temp do I go for and do I put the hot coals on and close off the airflow to almost nothing to help not get a runaway?
Test on my probes:
Water Boiling temp: 211
Probe 1: 210
Probe 2: 212