Kloset BBQR
Executive Chef
Chalk it up to experience and get a WSM (Weber Smoky Mountain). You won't regret it!
Thom Emery said:I saw one at the clovis cook off
The team said it was only good for a warming station
They got it on close out for $39 the summer before
more than that would have been a rip
Buy a Pro Q, WSM or BDS all are easy to use
nhra1256 said:I bought this unit on sale at my local Home depot.
I am a Newb to smoking but not cooking in general. I wanted to give this a try since there is a great BBQ joint not too far away, that has great BBQ...but i wanted to be able to do my own....
My issue here is after killing two racks of ribs, the unit does not get hot enough. I put a digital thermometer in the top with its probe end right near the ribs on the top rack, and it never went over 150 degrees. I was afraid i wasted the meat on that try. I read where you can change out the Chrcoal Pan with a perforated steel tray. I did that and that helped to get the temps up to about 180 degrees, but they would not stay there and kept fluctuating as I had to keep adding charcoal. And if i did not get the new charcoal under the old, they would take a long time to get burning. So then i started to light the new coals in a chimney, but every time I would open the lower door to remove and add the Charcoal, the temp would drop a bit, then go up over 220, then back down again. Anyway, there has to be an easier way to keep the temps high for longer periods of time.
Any ideas? i would return this thing, but i lost my receipt. I saw a Bradley unit that uses wood pucks....and is electric fired,,,maybe thats the direction I should go in. I dont mind paying attention to the unit as it does its job, but this one just dont seem to do it right...or is it me? ha!
any info appreciated....