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DaveA37

Grill Mates
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About DaveA37

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  1. Is this forum still active? I haven't seen any threads for some time, most recent are 2 - 3 years old. What's up with that?
  2. I have a 3 year old, Masterbuilt ,Sportsman Elite 40" gas fired smoker (the smoker has worked well up to today) that will not get beyond 200 F. Hooked to 30# propane tank, burner on high, rear vent wide open, box temperature will not go above 210-215 F, shooting for 250 F. What is causing this? I have smoked numerous things (Pork Butts, Bacon, Sausage, Turkey, etc., you name it. This is the first time I have had this problem. As I write this, I have two pork shoulders in the box (5 hours already) and meat temp is only @ 126 F. I am going to pull the meat off, double wrap the shoulders in foil and finish them in the kitchen oven. Anyone have any idea why this smoker will not get any hotter? HELP!!!!!!!!!!!!!!!!!
  3. Replacement temperature guage

    I quit relying on the door temp gauge all together and have since gone to using two digital temp controllers which have worked out just great. All meats (shoulders, brisket, bacon and sausages) have turned out great. Following the digital gauges and watching over the smoker has really made a difference in the end product. Except for cost, if I were building a smoker from scratch, I would completely eliminate the door gauges all together and add in the digital controls, there is no comparison. My next task is to add one additional air vent damper.
  4. I have a Masterbuilt 40", 6 shelf PROPANE fired unit. The single exhaust vent is located on the upper rear wall and is a slotted, slide type exhaust vent. My concern (and questions) relate to the need for ADDITIONAL venting over and above the capability of the sliding damper. 1. Would adding a SECOND exhaust damper help evacuate the heat and/or smoke, give more control? 2. Would adding an additional "intake" damper (at the lower level of the smoker box) allow for more combustion air be a DETERENT? My reasons for asking the questions are, temperature control within the smoking chamber IS a problem on my smoker, not unlike many other brands and designs. I have already smoked sausage, shoulders, ribs and just yesterday, bacon. All meats were smoked under different and a wide range of temperatures and wind conditions and DID come out well but with lots of "baby sitting" the unit. The propane fire control is almost completely shut down when trying to control LOW (200 F and less) temperatures. I am not a "heat chamber", cook stove engineer and need some help. Anyone care to jump in?
  5. Masterbuilt Smoker Modification

    I have a Masterbuilt 40", 6 shelf PROPANE fired unit. The single exhaust vent is located on the upper rear wall and is a slotted, slide type exhaust vent. My concern (and question) relates to the need for ADDITIONAL venting over and above the capability of the slider damper. 1. Would adding a SECOND exhaust damper help evacuate the heat and/or smoke, give more control? 2. Would adding an additional "intake" damper (at the lower level of the smoker box) allow for more combustion air be a DETERENT? My reasons for asking the questions are, temperature control within the smoking chamber IS a problem on my smoker, not unlike many other brands and designs. I have already smoked sausage, shoulders, ribs and just yesterday, bacon. All meats were smoked under different and a wide range of temperatures and wind conditions and DID come out well but with lots of "baby sitting" the unit. The propane fire control is almost completely shut down when trying to control LOW (200 F and less) temperatures. I am not a "heat chamber", cook stove engineer and need some help. Anyone care to jump in?
  6. The door mounted temperature gauge on my Masterbuilt 40" Propane fired smoker is off by close to 40+ F. I want to replace if with a new gauge and NOT reply on my digital temperature gauges when NOT smoking anything. What replacement gauge do you recommend? I have considered Tel-Tru but have not found one with a 50 F starting temp going past 250. I am hoping for a gauge that is calibratable. The current gauge has what appears to be a 3/4" threaded mount w/hex nut holding it in place. Anyone have an idea for a replacement of the existing gauge?...... Update 5/11/14........Bought a TelTru gauge and also a ET-372 digital, dual probe unit. No longer relying on door temp gauge other than to tell me the unit is heating.
  7. Looking to Buy a Sausage Stuffer

    Thanks for he assistance and updating my post. Being new on this board, I will learn the ropes as time passes, and we all get out to the grills and smokers again, perhaps someone will chime in with a sausage stuffer. Should I locate one and make the purchase, I will come back to my original post and "close it". Thanks again Dave
  8. I have looked all over the site but can't seem to locate a forum that allows for selling, buying or trading BBQ related "stuff". If there IS such a forum, please guide me to it but if not, allow me to ask if someone has a 5 lb. vertical sausage stuffer (the gear driven type) that they want to sell? Although I have been BBQing and smoking meats for a while, my wife and I recently became interested in making our own sausage and need a good sausage stuffer. If there be some one out there, please consider my inquiry. Tks Dave @ wiscft@tds.net
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