i would like to be able to get my smoker down to 120 desgrees lowest i can get is 160 i dont want to open doors or some rinkedink method.
1955856
That's odd. Mine wont go any lower that 240. The trick is to act like you are shutting it off, but not all the way. So between on and off, you can get the flame adjusted much lower. Only other option is to buy a different regulator. Hope this helps! p.s. Double check your actual temp with an oven thermometer. Gauge on the door is not very accurate.
1955857
I don't believe this smoker is intended to go that low. I smoke at 220 deg F and above and don't have a problem obtaining that temperature and I'm at the low end of the dial.
1437763
This is possible the best LOW HEAT electric smoker for consumer use. Add a PID control unit to control temps within 1 degree. Check out the Bradley Smoker Forum to get a better understanding of this fantastic cooking tool
1710357
Unlike Stephen, I have no problem keeping a temp. of 225 degrees after you get the burners adjusted just right. You'll need to keep an eye on it for a little while until the temp. moderates to what you desire. Nor any problem getting wood to smoke at 225 degrees (I don't get that one at all). As noted, cold and windy conditions make keeping the smoker at 225 kinda tough to do. I'm not sure that any smoker could do better in those conditions. Also as noted, the temp. gauge is inaccurate as they all are (20-30 degrees off). You MUST invest in a separate thermometer if you want a successful smoke. Mine has dual probes...one for the meat and one to monitor the temp. of the smoker. I'm quite pleased with this smoker!
1598240
Use the top vent to control temperature. I wouldn't full the charcoal more than 3/4 for smoking.
1369679
There are two ways to control your temp with this smoker, (1) you can control the amount of flame with the knob on the bottom, (2) there is a sliding opening in back that you can open or close. Another thing I have done which makes a huge difference is I bought a roll of replacement felt gasket used on the green egg and put it around the edge of door. It makes a very tight seal when the door is shut making it easier to maintain a constant temp.
960814
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.
107763
You can adjust the spring loaded door latches to allow for a more snug closure. Also adjust your vent on the top right. The vent will control the flow of smoke and also effect the humidity inside of the smoker. When I make jerky or smoked salmon I set the vent all the way open. When smoking brisket, turkey, and ham, I close it down until smoke comes out the door then open it back up just a little more to allow the smoke to draft up. By doing so this will keep the humidity level inside the smoker higher.
1723621
We do our smoking at temps between 225-275. Low and slow makes everything from ribs to chicken tender without drying the meat out! �
1362381
I don't see why you couldn't- the probes come out of the base and that transmits to the handheld thermometer.. You will need a shelf or a stand or something near the smoker that you can put that base on - obviously outside the smoker where it's not hot... Since the temps are usually low when smoking I don't think you'll need to worry too much about the internal heat affecting the probe or wire - it will be the placement of the base will be your issue..hope that makes sense?
153049
I get plenty of smoke without the smoke generator. There is a nice smoke ring on all the meats, so far. An add on shelf that collapses or is easily removed would be a nice feature.
300675
Temp gauge is useless. Get yourself a Maverick ET-733 long range dual probe thermometer. You can keep an eye on your meat temp as well as the temp inside your smoker from inside the house. It's very accurate. My Smoke Vault temp gauge always says it's around 210-225 inside when in fact it's around 240-275.
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
968346
Looks like everyone already answered, but what I like the best is zero wait time for smoke. You should also research how some smokers explode to keep yourself safe.
960812
You would need the cold smoking attachment (part 20070112). Alternatively, I've seen a few people mention using an A-maze-n Pellet Smoker inside the masterbuilt smoker to do cold smoking as well.
2013496
You can, but at some point you would have to open the smoker and remove both the grates and the drip pan to add additional smoking chips to the platform that sits on the heating element and then put everything back. You might think that you could just pile on a lot of chips on the platform if you want to smoke longer, but the advice I read (mostly on the Amazon reviews but also at the Old Smokey site, as I recall) says that you don't want to overfill the chips or you'll get a funny taste.
479239
Move the smoker to the downwind side of the house. I found a place behind my house where the wind doesn't affect it.
581247
Yes and I am not sure of the limit. I would call a Cabelas. The location in Lone Tree/Castle Pines in CO has two guys that REALLLLLLY know this smoker.