Converted Nat gas smoker over to LP. Last year was real suety heat. Got correct orfices. But now even with just pilot on it reaches 190deg after an hour. Will it act differently loaded with meat? Hoping to smoke today, need quick advice

It’s a true commercial smoker 7ft tall, we move it around with a pallet jack. Unit was purchased from a butcher going out of business. Not sure of make n model off hand.

We ran 300+ lbs of sticks, brats and jerky saturday. Had smoker loaded up with 125lbs of sticks at 5:30 with temp of approx 100f. Got to 120 and flame went out. 2 hrs later, decided thermocouple must died and abandonded gas valve entirely and piped direct from a 100lb bottle with a manual regulator. Not ideal and not the safest. Got it done and to bed finally at 4 am. 50lbs of ring balogna the next day went way easier. Tempatures came up fairly close to the temp and smoke guide for rings I found on this site.

We need to get the gas valve and pilot corrected and reinstalled. Once we get back to that point, I’ll have questions on how to keep the low temp.

dubsmeats We make our our sticks in approx 100# batches. Kitchen shears! We set up a jig, kind of.

First we cut the curley ends off. Make two lines on packing paper of the desired length and shear away. We are experimenting with something like a paper cutter this year but haven’t perfected it yet. When we get going this year I’ll post some pictures.

Jonathon we had some issues with brats bursting in the vacuum chamber, would placing them in the freezer for a little while also cure this?