New Groups to Help Everyone on Smokers
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IndianaJohn
Since there’s not many using LP as we are what unit do you have? I have the Pro Temp XL. This is thermostatically controlled and will hold whatever temp I set at +/- 2 deg. Does depend on outside air temp and wind. Great piece of equipment.
I don’t use the stock smoker tray. Went to the A Maze N Smoker Tube. Fantastic.PapaSop - I replaced a very old electric smoker that the chip tray was so far above the element, that chips wouldn’t start smoldering until it hit about 300 degrees (that, and the bottom was rusting out). Thought I’d try other than another electric, because of how poorly the old one worked (thermostat was like the one that plugs into the side of an electric skillet). I bought the Masterbuilt Pro Series MDS 230S Dual Fuel smoker (propane or charcoal). It’s a couple inches bigger in size than the old smoker was, but not much. The smoker box is about 16" wide, 14" deep, and the area where the 4 racks go is about 23" tall. That doesn’t count the lower area that has a separate door where the burner, chips, and water tray go (their chip pan really sucked, so as I saw others doing, I’m using a 10" cast iron skillet for my chips, and that works really well). I didn’t have a lot of cash to work with, and this one came in at less than 150 delivered, and with that, I’m smoking again.
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PapaSop Thanks, I’ll try that. My 6" tube fit perfectly in the refill hole and I tried a trial run without meat, luckily I caught it as it was passing 500 deg!
glen
Wow. Did it flare up? What temp you have it set at? -
PapaSop Yes, flare up plus. The top air flow control does not close all the way and since the tube was directly in the intake cylinder I had a runaway. I’m going to see if I can modify the top air flow control.
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
PapaSop Yes, flare up plus. The top air flow control does not close all the way and since the tube was directly in the intake cylinder I had a runaway. I’m going to see if I can modify the top air flow control.
glen
Guess I’m not familiar with the intake cylinder part. Can you just lay it on a rack off to the side? Can you send a pic or model number. Curious what the smoker looks like. -
glen
Guess I’m not familiar with the intake cylinder part. Can you just lay it on a rack off to the side? Can you send a pic or model number. Curious what the smoker looks like.PapaSop I have the MES 130 P Bluetooth smoker. What I tried was inserting a 6" Amazin smoke tube into the chip loading tube. But yes, I can and will lay it on the rack from now on
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smokin greg Some sort of extra insulation is probably the best thing as 2 1,000 watt plates in a 30 cubic foot smoker seems sufficient?
Jonathon said in New Groups to Help Everyone on Smokers:
smokin greg Some sort of extra insulation is probably the best thing as 2 1,000 watt plates in a 30 cubic foot smoker seems sufficient?
Go to U-Haul and steel some moving blankets. They work great when you need a little extra.
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I just spray cocoa nut, olive, or pam or peanut oil on my rack to facilitate easy cleaning, depending on what I am smoking. Is that what you are talking about?
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I got some of the very inexpensive welding blankets & moving blankets from harbor freight when they were having a sale several years ago when I needed that for something. It worked, but be careful as they cannot handle too much heat if you get them close to the firebox.
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Well, you still have to clean them, there is no question about that. However, from experience, it comes much easier than nothing. The only other thing would be food grade silicone, like you use with your grinders, etc. However, I don’t know how well that would really work on a rack that that is in direct contact with the meat. That is a good question!
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An hour is way too long. I am just talking a quick spray down afterwards or a quick rub with some balled up aluminum foil. A trip to the dishwasher every now & then.
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An hour is way too long. I am just talking a quick spray down afterwards or a quick rub with some balled up aluminum foil. A trip to the dishwasher every now & then.
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If you use that, make sure you really rinse it & rinse it well. There is something stronger that you can use that is not so toxic, but I cannot think of it right now. They do not necessarily have to be perfectly pristine clean. Try cleaning them right after you cook until waiting until cooking next time, that can help. Otherwise a good stiff brush or Aluminum foil bunched up with get the tops clean enough without damaging the porcelain.
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Pardon me on that. I thought the pit boss was one of those vertical smokers with the multiple smaller racks, my apologies for confusing it with another.
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What about just using a good scrub down (still using the pre-spray) outside with a good soapy water solution & a steel wool pan scrubbing pad. That is really probably your best bet combined with the pre-spray. It should just not be that difficult & that will get them squeaky clean without all the harsh chemicals.
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