So the bottom of my smoker and the “chip” tray finally succumbed to the combination of tropical humidity and internal heat. The bottom was not too much of a deal, I just got some pieced of sheet metal thicker than the original used with the smoker. cut a hole for the burner and that was it. The chip tray came with legs that separated it from the smoker, so I just cut a piece of angle iron and made a frame big enough to give the space between the burner and my substitute chip tray.
What left me amazed was the prices for chip trays. The replacement for the original, stamped metal and enamel was about $25. There were some smoker boxes that were either too small in cast iron, made of sheet metal and about the same $25 price. The solution? Genius from the wife. She found a 8 inch cast iron pan in WalMart for $7 and change.
It works like a charm.
And yes, I use chunks. They have been soaking in water since about 10 am. I like my meats with a very defined hickory smoke plus the chunks also give heat.
Here is the view up close and working. BTW, I killed the electric spark thing so I have to use a long lighter. Not really an issue.
So, here is to hope somebody is going through the same ordeal and land here for a solution.
And yes, I am smoking ribs as we speak.
UPDATE: Burp!
Why wouldn’t you use chunks?
The chips are for quickly smoking things on the grill like a thick steak.
Ratus you need to go to the eye doctor. Those are big ass chucks 🙂
No, you are right to use the chunks.
If they aren’t big enough you have to keep adding more and dropping the temperature too much.
If they don’t last at least 3-4 hours they’re too small
Probably the same size chunks as the ones I use when I’m using my smoker.
I use both gas and chunks. makes for a steady temp and great flavor.
I use a barrel type smoker/grill with an offset firebox myself. No propane or electricity, just charcoal and wood. I used it last night for making fajitas and corn on the cob. The thing I need for mine is a vegetable basket. I always get nervous using an old pizza pan for the peppers and such.
You’re in Miami and your smoker is not a home made Plywood box? What?
I was “raised” in the South. We don’t do Caja China. 🙂
I had to look that up. I’ve never heard of that thing before.
It is the Cuban version of Dutch ovens 🙂
Out of wood….
I’ll stick with firewood. In a metal firebox.
Well, you got the good smoker..
[…] And if you read about my fixing of the smoker back in May, I want to let you know it is still working like a champ. I don’t know if the Cast iron pan may have something to do, but it seems that I can control the temperature better. […]