From my intro post:
"I got my first smoker for Christmas and I’ve been browsing the forum for a while for information and thought it was time to join and introduce myself. I’m using a Masterbuilt Sportsman Elite 30” Propane Smoker.
A few upgrades I’ve done:
1. Lavalock gasket around the door. Great decision, aI couldn't believe how much smoke just went out the door.
2. 8”x8” cake pan with a sheet of stainless metal on top for wood box.
3. Thermopro TP08 wireless thermometer for better smoker temp control.
4. I use a regulator that is adjustable. The fixed regulator it came with was useless, barely let any gas through. I set the knob to high and make all adjustments with the regulator, seems to work pretty well.
What I've smoked so far.....
1. Boneless pork loin
2. Boneless turkey breast roast
3. Pork butt
4. Baby back ribs"
Various questions I have......
1. I use the water pan while smoking but during long smokes on something like a pork butt.... do you continue to fill it or let it dry out after a while? The only pork butt I have done I stopped adding wood at about 145 deg F. Up until that point I kept the water topped off but once the butt hit 145 F I didn't open the door again. I did not foil it and to help push through the stall I did not want to open the door. My thought was it should help the bark formation and the bark should help keep moisture in the meat.
What do other people do? Keep the pan full? Let it run out? Not use it at all?
2. As stated above I am using a small cake pan with sheet metal lid and it seems to work well using chunks instead of chips. Putting in 2 or 3 chunks gives a nice light smoke for about 45 minutes or so. What I am seeing though is a lot of creosote in the smoke box. When I used the small box the smoker came with and wood chips there was zero to minimal creosote. Problem with that box and the chips was they smoked heavily for 15 minutes and were gone.
Any ideas or suggestions for a better setup, creosote prevention, etc?
I've been looking at products such as the A-Maze-N lineup and even how to's on a simple home made smoke generator because I want to smoke cheeses. Are these suitable replacements for chips or chunks in a smoke box? I wasn't sure how the A-Maze-N products would work in a propane smoker. I was thinking the heat from the burner would accelerate the slow smolder of the saw dust or pellets.
3. I haven't smoke on too windy of a day yet but I was considering taking some sheet metal and attaching to the legs to close up the bottom area to prevent wind from affecting the burner. I know I would need some holes for draw in oxygen. I made a wind guard for my turkey fryer and it works great. I deep fried a bird yesterday for Easter in 30-40 mph wind gusts with no problems at all. Has anyone does this on a propane smoker? Did it work?
If these items are discussed in another thread I apologize, if someone can point me there that would be great.
Thanks in advance for any help.
"I got my first smoker for Christmas and I’ve been browsing the forum for a while for information and thought it was time to join and introduce myself. I’m using a Masterbuilt Sportsman Elite 30” Propane Smoker.
A few upgrades I’ve done:
1. Lavalock gasket around the door. Great decision, aI couldn't believe how much smoke just went out the door.
2. 8”x8” cake pan with a sheet of stainless metal on top for wood box.
3. Thermopro TP08 wireless thermometer for better smoker temp control.
4. I use a regulator that is adjustable. The fixed regulator it came with was useless, barely let any gas through. I set the knob to high and make all adjustments with the regulator, seems to work pretty well.
What I've smoked so far.....
1. Boneless pork loin
2. Boneless turkey breast roast
3. Pork butt
4. Baby back ribs"
Various questions I have......
1. I use the water pan while smoking but during long smokes on something like a pork butt.... do you continue to fill it or let it dry out after a while? The only pork butt I have done I stopped adding wood at about 145 deg F. Up until that point I kept the water topped off but once the butt hit 145 F I didn't open the door again. I did not foil it and to help push through the stall I did not want to open the door. My thought was it should help the bark formation and the bark should help keep moisture in the meat.
What do other people do? Keep the pan full? Let it run out? Not use it at all?
2. As stated above I am using a small cake pan with sheet metal lid and it seems to work well using chunks instead of chips. Putting in 2 or 3 chunks gives a nice light smoke for about 45 minutes or so. What I am seeing though is a lot of creosote in the smoke box. When I used the small box the smoker came with and wood chips there was zero to minimal creosote. Problem with that box and the chips was they smoked heavily for 15 minutes and were gone.
Any ideas or suggestions for a better setup, creosote prevention, etc?
I've been looking at products such as the A-Maze-N lineup and even how to's on a simple home made smoke generator because I want to smoke cheeses. Are these suitable replacements for chips or chunks in a smoke box? I wasn't sure how the A-Maze-N products would work in a propane smoker. I was thinking the heat from the burner would accelerate the slow smolder of the saw dust or pellets.
3. I haven't smoke on too windy of a day yet but I was considering taking some sheet metal and attaching to the legs to close up the bottom area to prevent wind from affecting the burner. I know I would need some holes for draw in oxygen. I made a wind guard for my turkey fryer and it works great. I deep fried a bird yesterday for Easter in 30-40 mph wind gusts with no problems at all. Has anyone does this on a propane smoker? Did it work?
If these items are discussed in another thread I apologize, if someone can point me there that would be great.
Thanks in advance for any help.
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