I am looking for smoke with a 10 lb test. Most of these descriptions don't use "10 LB test. What should I be looking for in the description?
1505172
The first number is the rated breaking strength, the second is an indication of the diameter when compared to monofilament. If you want 10lb, buy "10/4". It's ten pound Fireline that has the same diameter (thickness) as 4lb monofilament.
1505173
Fireline is so strong you can go lighter. I like 4 lb and it will bring in just about any size mountain trout.
906090
A "regular smoker" is the best, of course. I use my A-maze-n Tube with a Charbroil Infrared gas grill and a RecTec pellet smoker. Usually, I just add the right kind of wood chunks to the gas grill, but every now and then I'll use the tube smoker for a quick shot of smoke. I almost always use it on my Rec Tec, because pellet smokers seem to make less smoke as the temp rises above 200-225 degrees. I think it has to do with the pellets more completely burning at higher temps, producing less smoke. I think the A-Maze-n Tube Smoker would greatly enhance your grilling and smoking. Make sure you buy a bag of several smoke flavors, so you can diversify a little. Enjoy! A "regular smoker" is the best, of course. I use my A-maze-n Tube with a Charbroil Infrared gas grill and a RecTec pellet smoker. Usually, I just add the right kind of wood chunks to the gas grill, but every now and then I'll use the tube smoker for a quick shot of smoke. I almost always use it on my Rec Tec, because pellet smokers seem to make less smoke as the temp rises above 200-225 degrees. I think it has to do with the pellets more completely burning at higher temps, producing less smoke. I think the A-Maze-n Tube Smoker would greatly enhance your grilling and smoking. Make... » Read More A "regular smoker" is the best, of course. I use my A-maze-n Tube with a Charbroil Infrared gas grill and a RecTec pellet smoker. Usually, I just add the right kind of wood chunks to the gas grill, but every now and then I'll use the tube smoker for a quick shot of smoke. I almost always use it on my Rec Tec, because pellet smokers seem to make less smoke as the temp rises above 200-225 degrees. I think it has to do with the pellets more completely burning at higher temps, producing less smoke. I think the A-Maze-n Tube Smoker would greatly enhance your grilling and smoking. Make sure you buy a bag of several smoke flavors, so you can diversify a little. Enjoy! « Show Less
254927
I don't know you have to ask the place you are buying it from. Love our smoker...made smoke turkey and it was the best.. if you need any help on how to use it please ask us ,we've had on for 35 years.of course we had to replace one or two but they last pretty long. I'll check it out and see if it's the one we have...it's stainless steel. And an electric water smoker that you put chips in. MMMMMM yum.
530549
Perhaps a rib rack, bags of kingsford charcoal, an instand read thermometer, tongs, oh and a Weber Chimney starter--thats the most important thing. Tell him about the weber virtual bullet forum as well. Its a great resource!! Happy smoking.
960815
According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by itself. You have to feed its smoke into some chamber where your food is located. According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by... » Read More According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by itself. You have to feed its smoke into some chamber where your food is located. « Show Less
195754
I use it almost exclusively for smoking and just with the supplied ceramic insert. Best smoker out there. Used it with a water pan the first time. Never again. The meat was actually noticeably too moist. Jerry Jordan
127878
It's use of standard flints leads me to believe that it also uses standard wicks. I lost mine before those became relevant issues, so forgive me if I'm wrong. Aside from their availability at smoke shops , I believe I've seen them both(wicks and flint) on Amazon. Good hunting!
1294826
I looked at a picture of the 2828 model to confirm that this is what i have. It is and I have the 2424 attached to it. The smaller unit great for smoking and making additional grilling space if needed. I couldn't put it on myself, because I'm not strong enough to bash out the knock out between the two units that lets the smoke the smoke circulate into the large cavity. (Hey , I'm a 69 year old grandmother. You can probably do it. I hired a body builder.) These units are amazingly high quality for the price, but do keep them protected from rusting. Enjoy.
1571627
No. It's supposed to either detected or not. I think the kit pamphlet says it's detectable down to 200. Most of the literature backed that up. But I had a friend take it who is a smoker and it negative for him. It should have been positive since he smokes daily. The test is unreliable.
855876
I don't think you would be pleased trying to use this one on that smoker. The original one is on Amazon for about the same price. If it were mine I would go for the right one. I will say that this specific element is great for my smoker, I would for sure recommend it. Jim
237129
Thanks for the info. I also like the unit. I've never seen smoke or even smelled anything close to burning. However, I don't leave my on 24/7...... only a couple of hours at a time, once or twice a day. I checked mine on their website and it is not affected by the recall. Here is the link www.greedehumidifierrecall.com
586573
Sorry I haven't responded sooner, but I'm on a hunting and fishing trip and this is the 1st time I've checked my e-mail in a week. Anyway to your question, the unit does put out smoke, you should only use it under your stove vent with the fan on 'high', you will find the it is well worth the effort.I'm pushing 70 and I have never cooked and smoked with such ease, the food is alway delicious. Good luck and Good cooking.John
402873
I've never seen mine smoke so I don't know what to tell you. What does the website or box say about it?
55671
Well I found a lot more items the last 2 minutes... nothing official, but I also found others things (non-flammable included) that are also banned (non-flammable break cleaner here on amazon)Also banned from sale there are:Portable Fire ExtinguishersCologne for Men and WomenAlso found it might be for chemical substances in general.... nothing solid though and I don't care so much about it to do anything more :)TTT (take to top)
1827960
I have seen small variances, but it doesn't have anything to do with the concentration because I tested them on someone who had smoked of course it was + , one who had not smoked in 30 days- neg, and someone who has never smoked also neg but the line was pretty much the same shade. Also, we did get a negative reading and probation got a pos one time and that was well after anything had been ingested.
358685
I suggest that you go out to their website - http://www.smokin-it.com/. I have one and have not found anything indicating that it was manufactured outside the US. It is well built and worth the money. Put on the casters, season it following the instructions, and you're ready to go. OBTW, I use wood chips rather than the suggested rounds. I get plenty of smoke into whatever I'm smoking -pulled pork, prime rib, sausage, and most of all - bacon. Use Ruhlmans Chartussurie (sp) book and you can't go wrong.... Oh, also buy a digital thermomether with food/smoker probes to assist in smoking... well , worth the money. I suggest that you go out to their website - http://www.smokin-it.com/. I have one and have not found anything indicating that it was manufactured outside the US. It is well built and worth the money. Put on the casters, season it following the instructions, and you're ready to go. OBTW, I use wood chips rather than the suggested rounds. I get plenty of smoke into whatever I'm smoking -pulled pork, prime rib, sausage, and most of all - bacon. Use Ruhlmans Chartussurie (sp) book and you can't go wrong.... Oh, also buy a digital thermomether with food/smoker probes to assist in smoking...... » Read More I suggest that you go out to their website - http://www.smokin-it.com/. I have one and have not found anything indicating that it was manufactured outside the US. It is well built and worth the money. Put on the casters, season it following the instructions, and you're ready to go. OBTW, I use wood chips rather than the suggested rounds. I get plenty of smoke into whatever I'm smoking -pulled pork, prime rib, sausage, and most of all - bacon. Use Ruhlmans Chartussurie (sp) book and you can't go wrong.... Oh, also buy a digital thermomether with food/smoker probes to assist in smoking... well , worth the money. « Show Less
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.