H
HowardP
Guest
I have been smoking for about 3 years using an inexpensive electric smoker. I'm happy with the results. I have a friend who is a BBQ judge and he seems to think I'm doing o.k. too. There are a few puzzling things I've read here in the forums that I would like to clear up before I buy a #2.
Folks talk about temperature swings. +/- 25 degrees seem normal. I only have one reference and that's my cheap smoker. However, once the temperature is at say 225, it stays there unless I open the door. The first thing I did to the smoker is to replace the cheap thermometer with a good one, so I believe it to be fairly accurate. If I do open the door, the internal temp gets back to 225 within minutes. Is this not what I can expect with the #2?
Second misgiving. People on the forum also say, "don't open the door during cooking". What if you need to spray your meat or switch racks around. Assuming the #2 is good at wood use and I don't have to add water to the water pan during cooking (not likely) I still might need to spray or move the rack every hour or so for a few hours. How do folks get around this?
Thanks for your patience and time,
Howard
Folks talk about temperature swings. +/- 25 degrees seem normal. I only have one reference and that's my cheap smoker. However, once the temperature is at say 225, it stays there unless I open the door. The first thing I did to the smoker is to replace the cheap thermometer with a good one, so I believe it to be fairly accurate. If I do open the door, the internal temp gets back to 225 within minutes. Is this not what I can expect with the #2?
Second misgiving. People on the forum also say, "don't open the door during cooking". What if you need to spray your meat or switch racks around. Assuming the #2 is good at wood use and I don't have to add water to the water pan during cooking (not likely) I still might need to spray or move the rack every hour or so for a few hours. How do folks get around this?
Thanks for your patience and time,
Howard