Insulate the gas smoker with redwood fencing panels. It will keep the heat inside. cut the wood and attached with GE silicone rated up to 400 degrees which is fine for this smoker.
redwood fencing comes in two sizes..one small one large. It just so happens the sides take 2 large and one small (large is only 5 inches wide).
Finally, you can rap the outside with insulate foil wrapping...it helps as well..but not important.
You will need to drill new holes for the handles an get lower bolts since the wood is on the outside.
The smoker can now get 250 degrees internally...which is more than enough...at medium heat.
oh..one one point. Make sure the smoker vents are somewhat open when cooking. I notice that if the smoker is too tight..the steam will pressure down and put out the flame...which can be dangerous. good point is that too much water is too much steam...rather have more smoke
Rating
7.5hrs, still hungry by: Anonymous
sux
Rating
running out off water by: Anonymous
Same here and my temps never get high enough it seems. Will try your sugestions and if that don't work I'll kick to the curb.
Rating
heat by: Anonymous
It boils/evaporates quickly because the gas flame is in direct contact with the water pan. If the metal pan gets hot enough to burn the wood chips it's hot enough to boil off the water in the surrounding pan.
A couple easy workarounds: Get foil tray and put it higher on one of the racks, then fill that with water. Since it won't be directly touched by the flame the water will steam off more slowly. and you can center it directly under your meat so it doubles as drip pan to keep your chips from been extinguised. Just be sure that it doesn't interfere with your cooking temps or create a cold zone under a larger cut of meat.
Marinate, inject, and mop your meat and you won't need as much water in the pan to keep it moist. I've found that to get a half-way decent smokering in the meat I need to use as many wood chips/chunks as possible and less water. Plus you'll notice that if you constantly refill the water and keep an inch or two of water at all times then the inside of the smoker becomes a steam bath and starts dripping dirty water everywhere, including on your meat.
