new smoker suggestions?

[Richtee]

That's a gasser right? Hmm I recall you installing a needle valve? Din't help?

[nickelmore]

Have you tried a different burner?

I have been down the tinkering path.

http://http://www.gassmoker.com/mini-v.htm

This guy is very helpful on the phone and can suggest the right setup for the temps you are trying to get to.

[44 bbq]

That's a gasser right? Hmm I recall you installing a needle valve? Din't help?

No Sir, and I've tried cracking the door a bit. it does somewhat control the temps but most of the smoke escapes. I haven't used it at all during the summer so may give it another try in the coming weeks.

[Willie in Oregon]

Stay away from Master Forge Electric (POS).
Not sure on the propane side. I hear good things about the Smokein-It, but not laid eyes on one.

Smokin It's are a Cook Shack clone at about half the price. Probably about 550 now or so.

[Bama BBQ]

WSM, also known as Weber Smokey Mountain bullet smokers. I have two 18.5's and love them. Also, consider a Weber kettle... a very versatile tool that you can grill and smoke with.

I have never needed anything else from high heat brisket and poultry to low n slow kielbasa, jerky, summer sausage, etc, etc.

[frog1369]

No Sir, and I've tried cracking the door a bit. it does somewhat control the temps but most of the smoke escapes. I haven't used it at all during the summer so may give it another try in the coming weeks.

Did you try sand vs. water in the water pan for thermal mass? I have a SM 24 and it puts out some great eats. I was going to add the needle valve, in fact I bought one and have it in my drawer, but after learning the smoker I can maintain a temp from about 150 - 300 all day with about a plus/minus 10 degree variance. I do need to monitor when I first put in a lot of meat because it does steadily rise as the meat comes to temp, but it is usually a minor adjustment every hour or so for the first couple hours. In the summer in the sun on low end it would probably be hard to hold below 200, but up here in Wisconsin winter 150-160 is easy. I also keep the top damper wide open, control the heat with the gas valve and the smoke with the bottom dampers. There is plenty of air flow from the bottom for the burners and I've noticed the side dampers do virtually nothing to control temps, but they do control the air flow to the chip pan and therefore the smoke quality.

[44 bbq]

Did you try sand vs. water in the water pan for thermal mass? I have a SM 24 and it puts out some great eats. I was going to add the needle valve, in fact I bought one and have it in my drawer, but after learning the smoker I can maintain a temp from about 150 - 300 all day with about a plus/minus 10 degree variance. I do need to monitor when I first put in a lot of meat because it does steadily rise as the meat comes to temp, but it is usually a minor adjustment every hour or so for the first couple hours. In the summer in the sun on low end it would probably be hard to hold below 200, but up here in Wisconsin winter 150-160 is easy. I also keep the top damper wide open, control the heat with the gas valve and the smoke with the bottom dampers. There is plenty of air flow from the bottom for the burners and I've noticed the side dampers do virtually nothing to control temps, but they do control the air flow to the chip pan and therefore the smoke quality.

Haven't tried sand yet. Didnt really play much with it last winter as I got frustrated with it and just used my Stumps. When I would put the flame on low with the needle valve, most times it would go out. It's starting to cool down here so I will be playing around with it in the next few weeks and will get some sand to see how that works vs water.

It does run pretty steady at 250 with minimal effort but I need it to be 150 or less for my needs. Probably should have went with an electric smoker but wanted a gas one to use in case we get hit with any hurricanes.