Recent content by Lonzinomaker

Windex may work since it is done recently. Otherwise like Old Sarge said, use oven cleaner. After using oven cleaner, spray and wipe with vinegar to neutralize the cleaner.

Along with a cold smoker, I start with cold meat as well.

I've used mt #3 for 4 to 5 hour holds. Turkey (wrapped) and pork butt (not wrapped).

Harbor freight has some casters that may work as replacements.

Get the smoker, you won't regret it. You can clean back to shiny stainless steel and then rebuild that good patena. I wait until the buildup starts to flake, then I scrape with a stainless steel spatula/paint scraper. You can take it back to bare stainless steel by using easy off oven cleaner...

Looks like a comfortable room to do your smoking.

I love doing racks of ribs, meatloaf and baked potatoes in my #1. Welcome to the forum.

if you like to do baby back ribs, I suggest the #3. Full rack of ribs fit in smoker without having to cut them in half.

There is some thought that once your meat reaches 140 degrees, it won't absorb much smoke flavor. For my taste smoking beyond the 4-6 oz of wood that is initially used would be way to much smoke flavor. So for me there is no need to add additional wood.

I think that crisp skin is not possible because of the low heat and low airflow through the smoker. I'm lucky because the skin is not part of the turkey I eat.

I love my #3. Welcome to the #3 club.

Oven cleaner works too.

The last ribs I did only took 4 hours at 240.

I second Swthorpe's suggestion to use chunks instead of chips.

I only use wood chunks in the smoker, I think I get better flavor. I do have a bella smoke generator that I use pellets in for cold smokes.