how do you maintain heat in this type of smoker without opening the door
1369679
There are two ways to control your temp with this smoker, (1) you can control the amount of flame with the knob on the bottom, (2) there is a sliding opening in back that you can open or close. Another thing I have done which makes a huge difference is I bought a roll of replacement felt gasket used on the green egg and put it around the edge of door. It makes a very tight seal when the door is shut making it easier to maintain a constant temp.
1369680
If anything, I find it to be a bit too hot, due to safety regulations on how low you can run it without risk of the flame going out (which would be very bad with smoldering wood in there). I wrap mine completely in aluminum insulation (http://smile.amazon.com/gp/product/B000BPAULS/ref=wms_ohs_product?ie=UTF8&psc;=1), which helps keep the sun from causing it to spike in the summer, and helps maintain in winter. I also drilled a two inch hole in the top and put sheet metal in it, basically making a chimney.
1369681
It's a gas smoker. You just adjust the gas from the knob on the front or adjust the vent on the top back side. I can pretty easily maintain 220-245 in mild weather. It's a little harder to keep it that low when it's really hot out though. Also you need to open the door every few hours to restock the wood chunks/chips.
1369682
It stays hot because of the propane. This smoker works great, even for large pieces of meat.
1369683
It's a gas smoker. You just adjust the gas from the knob on the front or adjust the vent on the top back side.I can pretty easily maintain 220-245 in mild weather. It's a little harder to keep it that low when it's really hot out though.Also you need to open the door every few hours to restock the wood chunks/chips.
1369684
I've found I can keep the temp at approx. 225 with back vent all the way open and temp on lowest setting. Other things that help are adding ice cubes to the water pan when i'm trying to cook/smoke at a lower temp.Outside temp can be a big variable too. I use a maverick remote thermometer and that gives me my box temp as well as my meat temp while i'm in the house. That's what works for me.
672960
I used 2 units to convert my masterbuilt xl smoker. You'll need insulation of some sort, I have an old blanket I wrap mine in and cut a hole in it near the exhaust. With the blanket I can easily maintain 275 with elements on low. Propane is still usable on mine as well
117745
Hi Kathy, It is not expensive to use the smoker. We are still having trouble keeping ours running. The temperature probe only makes it through one use. We think the control box is bad. The food we have been able to cook was delicious.
1079603
It's not perfect, but good enough to shut off the fire if you close all the vents. Very little smoke comes out of anywhere but the top vent when I'm smoking. When I set it up for slow cooking, using an IQ120 temperature controller, I tape up the vent on the bottom so that there is minimal leak past the blower inlet. In that configuration it'll hold 230F for 14+ hours with a full load of lumpwood. I've yet to get to the full 18 hours on one load, but that's mainly because I've usually started with some partially burned charcoal when I should have started with new charcoal. I think I'll be able to get to the full 18 hours if I load it up with all new lumpwood. It's not perfect, but good enough to shut off the fire if you close all the vents. Very little smoke comes out of anywhere but the top vent when I'm smoking. When I set it up for slow cooking, using an IQ120 temperature controller, I tape up the vent on the bottom so that there is minimal leak past the blower inlet. In that configuration it'll hold 230F for 14+ hours with a full load of lumpwood. I've yet to get to the full 18 hours on one load, but that's mainly because I've usually started with some partially burned charcoal when I should have started with new charcoal. I think I'll be... » Read More It's not perfect, but good enough to shut off the fire if you close all the vents. Very little smoke comes out of anywhere but the top vent when I'm smoking. When I set it up for slow cooking, using an IQ120 temperature controller, I tape up the vent on the bottom so that there is minimal leak past the blower inlet. In that configuration it'll hold 230F for 14+ hours with a full load of lumpwood. I've yet to get to the full 18 hours on one load, but that's mainly because I've usually started with some partially burned charcoal when I should have started with new charcoal. I think I'll be able to get to the full 18 hours if I load it up with all new lumpwood. « Show Less
309782
It gets very warm. I can touch it after 8 hours. Great smoker buy one. Brisket last night was yummy!
1004101
Not sure which Masterbuilt you are referring too. I would consider a few things when looking at smokers of this type. First, is it insulated? Insulation such as that found in the Bradley allows you to use less electricity since it is easier to keep the temperature and you can cook outdoors even when it is cold.. Also look at the hedges of the door and something well built like the Bradley will have solid hinges which means a solid fit.
1187573
I usually am only using 2 or 3 racks, although I have used all six. I bought the 6 rack mostly because I have a friend with the 4 rack and he has to completely remove the rack and food to baste or season because the racks are so close together. With the larger smoker you can take a couple of racks out and have space to work. If you have to have the door open for extended time you are loosing temp. Basically, with a smoker, if you're looking you're not cooking! Happy cooking!
1240944
It could produce a lot of smoke if allowed to really heat up, but as a cook I heat to the point of light smoke then add the food, so using it inside without a vent isn't an issue.
479242
Hi Lindsey, I keep my smoker in a storage shed. It eliminates the wind, and your temp will remain constant. Also remember, the air flow limiter on the top should not be kept wide open. This will cause a a large airflow and your internal temp will be affected. Experience will drive how much air flow you allow, and what level of smoke you will get. Good luck. Love my Bradley
1744974
The heat comes from your bbq. Just keep it on low. I love my smoke meister Check YouTube. You will find videos there
1710357
Unlike Stephen, I have no problem keeping a temp. of 225 degrees after you get the burners adjusted just right. You'll need to keep an eye on it for a little while until the temp. moderates to what you desire. Nor any problem getting wood to smoke at 225 degrees (I don't get that one at all). As noted, cold and windy conditions make keeping the smoker at 225 kinda tough to do. I'm not sure that any smoker could do better in those conditions. Also as noted, the temp. gauge is inaccurate as they all are (20-30 degrees off). You MUST invest in a separate thermometer if you want a successful smoke. Mine has dual probes...one for the meat and one to monitor the temp. of the smoker. I'm quite pleased with this smoker!
1807167
Enough smoke escapes that I would not use it for indoors! This smoker is not a sealed unit.
2194488
I do just fine with no window. The window probably gets moist or foggy with the smoke anyways. As long as the the temp is good.
1819980
There are none. There are times I wish it did have temperature control. The only thing I can think of is open the side door & make sure you are on the top rack. There is also an adjustable temperature element on Amazon for $39.50. Universal Replacement Electric Smoker and Grill Heating Element with Adjustable Thermostat Controller Or type in adjustable heating element smokers on the Amazon search page.
527318
This thing is the best, u can use it as a stand alone smoker but it will not cook ur food just put smoke flavor in it, also known as cold smoking. As for lighting it just use one of those little propane torches that plumbers use it's easy to get going just make sure ii blow on it to get the pellets lit. And with it packed full I get 4-6hrs of continuous smoke excellent buy for 20$
1232681
I use my Smokenator in the winter, when the temperature is not far from freezing, and have no problem hitting the required temps (though it takes longer, and the temps go down more every time I open the lid).I would say that it's an issue of air-flow. Make sure the bottom is completely open, and open the top even more. Make sure the ash-trap (no idea what style of bbq you have) is empty as well.Increase the size of the opening on your top vent, every 30 minutes, till you find the setting that lets your bbq go to the desired temperature (and then make a mental note).
107763
You can adjust the spring loaded door latches to allow for a more snug closure. Also adjust your vent on the top right. The vent will control the flow of smoke and also effect the humidity inside of the smoker. When I make jerky or smoked salmon I set the vent all the way open. When smoking brisket, turkey, and ham, I close it down until smoke comes out the door then open it back up just a little more to allow the smoke to draft up. By doing so this will keep the humidity level inside the smoker higher.