DLT,
These are my few humble thoughts about some ground rules with the BS I have noticed. I will admit there are many more experienced with the sacred smoke than I. I glady bow to those on the forum who have held the torch longer than I. Depending on what you are smoking these thoughts might change. I mainly smoke pork and beef.
My observations:
Preheat Preheat Preheat. I preheat for a couple hours while I get things ready. If it's an early morning start, I set the alarm, turn it on and go back to bed. I preheat to about 225.
<b><u><font color="red">DON'T OPEN THAT DOOR!!!!</font id="red"></u></b> Only if there is fire or something. Curiosity killed the cat. I found that this one thing has helped the most. On a 8 hour smoke, I look in it about 4 hours or so. This usually is only to put the last two pucks on the heat plate. (I stack 'em)
Get a remote thermeter!
Get a 12ga. extension cord. Mine is a 50 footer, I have no problem. Get a good quality one. You get what you pay for.
Clean the kitchen up when you are done. or else...
And did I mention, don't open that door.
SmokeOn,
mski
If a man says he knows anything at all, he knows nothing what he aught to know. But...
