id2nv2nj2ca
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I'm hoping I never have to move it once it's delivered. Getting the casters on may be another issue altogether.DivotMaker said:Hope you hired two men and a boy to help you lift that beast, Scott!Congrats!
Pulled the trigger....OH MY!!!
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DivotMaker
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id2nv2nj2ca said:I'm hoping I never have to move it once it's delivered. Getting the casters on may be another issue altogether.
Drink fluids, lift from the legs, and take frequent breaks.
Or, use a crane (if needed).
id2nv2nj2ca
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DivotMaker said:id2nv2nj2ca said:I'm hoping I never have to move it once it's delivered. Getting the casters on may be another issue altogether.
Drink fluids, lift from the legs, and take frequent breaks.
I almost needed to.
It's seasoning right now. Not happy with what I am seeing, but hopefully, my fears are misplaced.
id2nv2nj2ca
New member
old sarge said:
Hi David. If this works, here is a link to a thread I started about it.
http://smokinitforums.com/index.php?topic=5126.0
Currently, I put in some hickory chunks I got from Amazon after foiling a good portion of the smoker box as has been suggested elsewhere. Also, set the temp for 150 for .7 hours (whatever that works out to, since I suck at math) and then to go to 225 for a total of 4 hours. The first .7 hours, it smoked really nice. Had what appeared to be thin blue smoke to thin white smoke. Then I couldn't see any smoke at all just before the .7 hours ended and it ramped up the temp, going to 225. It has now been "puking out" thick white/grey smoke for the last 20 minutes or so. Pretty sure the chunks caught fire. This does not make me want to put any meat in there as expensive as it is. Everyone says there is a learning curve to these things, but I may end up just using my AMNPS.
Thanks.
