Temp

[crane1]

I'm making jerky and I'm having a hard time keeping my master pro gas smoker at 150 I put a fan blowing on the back vent and it helped a little I tried adjusting the vent. Any one got a idea??

 

[kathrynn]

Howdy!  Noticed that you are a new member.  Would you mind stopping in at Roll Call and let us give you a proper SMF Welcome!

http://www.smokingmeatforums.com/f/133/roll-call

Have asked the Admin to move this post to the Jerky Section of SMF...so you can get answers more quickly!

Kat

 

[jarhead]

Welcome aboard Crane1.

I have used the charcoal holder off of my Weber 26 with chunks and it did a fair job. Need to foil the top so it don't catch on fire. I was smoking cheese on the second picture.

SummerSausage03Small.jpg

• jarhead
• Jun 10, 2013

Cheese15Small.jpg

• jarhead
• Jun 10, 2013

SummerSausage01Small.jpg

• jarhead
• Jun 10, 2013

or a #10 can with briquettes and lump

Cheese4Small.jpg

• jarhead
• Jun 10, 2013

Adjust the amount of charcoal for temp control.