Hello everyone,
I live in the Silicon Valley, California. I Just recently, finally, purchased a smoker. I got a 38" Smoke Hollow Propane Box smoker. Being in property management, I've lived in apartments since I was about 21. Which has made it impossible to own/use a smoker. I chose the propane style for three reasons. First is price, second is I don't have a good electrical outlet in my backyard that could support using an electric smoker. The third is, since I've been apartment living for over 15 years I didn't want to have to learn how to smoke and maintain charcoal temps at the same time. I have made a few "mods" to my smoker. When I first got it I added the lava lock gasket. I also purchased the bayou classic 10psi regulator with an inline needle valve, although I haven't installed it yet. I also purchased the iGrill2 with the ambient temperature probe. The stock thermometer is garbage.
In the few weeks I've had it, I have already smoked two pork butts, at the same time. Chicken, and a trip tip. Definitely getting creosote.
So far I haven't been able to consistently achieve TBS, I think I'm using too much wood. Ive been using un-soaked chunks. The temperature has been hard to get to stay exactly where I want it. But I can tell its just me getting used to the settings. Which I know will change once I install the new regulator.
I've been lurking around here for the past few weeks and have gotten some pretty good tips so thank you!
Scox
I live in the Silicon Valley, California. I Just recently, finally, purchased a smoker. I got a 38" Smoke Hollow Propane Box smoker. Being in property management, I've lived in apartments since I was about 21. Which has made it impossible to own/use a smoker. I chose the propane style for three reasons. First is price, second is I don't have a good electrical outlet in my backyard that could support using an electric smoker. The third is, since I've been apartment living for over 15 years I didn't want to have to learn how to smoke and maintain charcoal temps at the same time. I have made a few "mods" to my smoker. When I first got it I added the lava lock gasket. I also purchased the bayou classic 10psi regulator with an inline needle valve, although I haven't installed it yet. I also purchased the iGrill2 with the ambient temperature probe. The stock thermometer is garbage.
In the few weeks I've had it, I have already smoked two pork butts, at the same time. Chicken, and a trip tip. Definitely getting creosote.
So far I haven't been able to consistently achieve TBS, I think I'm using too much wood. Ive been using un-soaked chunks. The temperature has been hard to get to stay exactly where I want it. But I can tell its just me getting used to the settings. Which I know will change once I install the new regulator.
I've been lurking around here for the past few weeks and have gotten some pretty good tips so thank you!
Scox
