jwdmccarty
New member
I am new here. I have been smoking meat for a couple of years using cheaply made smokers. My most recent was one from Tractor Supply that my parents bought me for like $200. It is an offset firebox type and has a rather large meat area. The issues with that one center around getting the meat area hot enough. Part of my concern there is efficiency which could be because the steel (if that's what it really is) is probably too thin. I used to have a Weber upright and it had no ventilation really. My questions about this one are:
1. Will it become too hot?
2. How easy will it be to regulate heat?
3. Will I need to babysit the smoker (like I have to with the cheaply made TS one)?
4. If I want to smoke more than one whole chickens for instance will they fit in here?
5. Could you potentially put more than one layer of meat (obviously rotating them from time to time)?
I know I have a lot of questions but I really appreciate the help.
1. Will it become too hot?
2. How easy will it be to regulate heat?
3. Will I need to babysit the smoker (like I have to with the cheaply made TS one)?
4. If I want to smoke more than one whole chickens for instance will they fit in here?
5. Could you potentially put more than one layer of meat (obviously rotating them from time to time)?
I know I have a lot of questions but I really appreciate the help.