This is just a warning message. I bought a Great Outdoors Grill Co.
Smoky Mountain Gas Smoker[now a Vermont Castings smoker], with hopes of
having "set it and forget it" smoking.
I could not get it to go under 300F at the lowest setting, using an oven
thermometer on the top rack. This read the same as the front built in
thermometer.
I called CFM corp. who kindly and promptly sent me a replacement regulator
and burner.
The "smoker?" would still not go below 300F.
I returned it to Walmart.

Again, just a warning,

Kent

thanks

regards
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"Kent" > wrote in message
. ..
> This is just a warning message. I bought a Great Outdoors Grill Co.
> Smoky Mountain Gas Smoker[now a Vermont Castings smoker], with hopes of
> having "set it and forget it" smoking.
> I could not get it to go under 300F at the lowest setting, using an oven
> thermometer on the top rack. This read the same as the front built in
> thermometer.
> I called CFM corp. who kindly and promptly sent me a replacement regulator
> and burner.
> The "smoker?" would still not go below 300F.
> I returned it to Walmart.
>
> Again, just a warning,
>
> Kent

Something very strange about yours then. Sitting out in the hot sun, with
the flame set to low and the top vent all the way open(only vent on the
small one Walmart normally sells), using a remote thermometer placed
approximately halfway down in the unit, my temp shows at right around 180...
plenty low enough, wouldn't you think?

With the knob set at just below medium, vent about halfway open, with the
water pan filled, the temp will be right at about 260, maybe as high as 275.
Once the water pan empties though, the temp goes up quick. I've found that
using it with no water, but still placing the pan there, I can set it
slightly more than halfway between low and medium, close the top vent, and
keep the temp between 250 and 275... I guess the temp needs to be better
adjustable than that, I'll never be able to do it, with this smoker
anyway... oh, the fluctuations in that temp are caused by the sun(in or
out?) and sometimes some wind.

Also, no water in the pan, temp set on high, vent as closed as it goes, I
can get internal temps of close to 600deg. Haven't tried it yet, but I'm
gonna see how it works as a pizza oven next too.

Sorry to disagree with you, but for $99(what I paid for it at Walmart), it's
been a terrific smoker, and it has been just that... set it and walk away
for the most part.

BTW, my front thermometer reads much higher than using a remote
thermometer... are you sure your oven thermometer was right? I suppose mine
could be wrong too, but... I haven't had any complaints about the food
that's come out...


>
>

Kent wrote:

> This is just a warning message. I bought a Great Outdoors Grill Co.
> Smoky Mountain Gas Smoker[now a Vermont Castings smoker], with hopes of
> having "set it and forget it" smoking.
> I could not get it to go under 300F at the lowest setting, using an oven
> thermometer on the top rack. This read the same as the front built in
> thermometer.
> I called CFM corp. who kindly and promptly sent me a replacement regulator
> and burner.
> The "smoker?" would still not go below 300F.
> I returned it to Walmart.
>
> Again, just a warning,
>
> Kent

I've had one for 3 years and it works great. With no water in the pan, I can
only get it to 330F.
Bill


--
Of all the things I've lost, I miss my mind the most!! :-)
Bill T. 1986

"Denny Wheeler" > wrote in message
...
> On Mon, 25 Sep 2006 09:15:54 -0400, "43fan" >
> wrote:
>
>>Once the water pan empties though, the temp goes up quick. I've found
>>that
>>using it with no water,
>
> Have you tried the 'put sand in and cover it with foil' thing? Works
> a treat in my gas bullet--but my problem never was having the temp go
> too high; rather the opposite.
>

No, I haven't, and I need to. I can't say that I can totally just set it
and forget it, I still keep an eye on it, but... if I go without water,at
least the temp stays more consistent. Worst part is when I do an overnight
cook and when the sun comes up it starts heating it up. I don't have a
garage or anything like that to put it in, so... Definitely gonna try the
sand though. And, like I said, I can get the temp up to close to 600deg, so
I'm hoping to put some tile in, or something anyway, to use as a place to
put pizza, and see what it'll do for that.

> -denny-
> --
>
> The test of courage comes when we are in the minority.
> The test of tolerance comes when we are in the majority.

"Bill Tinsley" > wrote in message
...
>
>
> Kent wrote:
>
>> This is just a warning message. I bought a Great Outdoors Grill Co.
>> Smoky Mountain Gas Smoker[now a Vermont Castings smoker], with hopes of
>> having "set it and forget it" smoking.
>> I could not get it to go under 300F at the lowest setting, using an oven
>> thermometer on the top rack. This read the same as the front built in
>> thermometer.
>> I called CFM corp. who kindly and promptly sent me a replacement
>> regulator
>> and burner.
>> The "smoker?" would still not go below 300F.
>> I returned it to Walmart.
>>
>> Again, just a warning,
>>
>> Kent
>
> I've had one for 3 years and it works great. With no water in the pan, I
> can
> only get it to 330F.
> Bill
>

Gas set on high? Vent as closed as it goes? For me, the temp gauge on the
front buries itself, but I haven't put a probe in to find out exact temp.
Going by the difference between the two though when the probe reads 250, I'd
say I'm getting real close to 600deg inside. That's on a decent day, no
wind to help bring the temp down. Also, I've thought about really cleaning
the inside, then putting ceramic tile on it, or just putting it on the
outside... I'm sure that'd help with keeping the temp more constant, but
man would it be heavy to lift and move around then! LOL

The only thing I wish I'd have done different when buying this one is, I
wish I'd have waited to get somewhere where they sold the bigger unit.
Other than that, I certainly have no complaints. 'Course, the only other
smoker I'd had was a Brinkman charcoal unit, and I could never get the temps
I wanted in that.

>
> --
> Of all the things I've lost, I miss my mind the most!! :-)
> Bill T. 1986
>
>

Get a Webber Smokey Mountain, Great support, great web sites for tips
and tricks.
take a look here then go buy...
http://tvwbb.infopop.cc/eve/forums

"Steve Wertz" > wrote in message
...
> On Mon, 25 Sep 2006 09:15:54 -0400, 43fan wrote:
>
>> Something very strange about yours then.
>
> Probably user-error.
>
> I'm thinking about getting one of these myself.
>
> -sw
<
<
While that's always a possibility there isn't much you can do
to make an error. The hose between the tank and the jet
can't really produce more BTU because that is a function of
both jet size and pressure from the tank. Both are constant.
Both the temperature regulator and burner were replaced by
CFM Corp. and the temp. was near 300F on the low setting.
If you do get one make sure it's from a vendor with a liberal return
policy.

Kent

"43fan" > wrote in message
...
>
> "Kent" > wrote in message
> . ..
>> This is just a warning message. I bought a Great Outdoors Grill Co.
>> Smoky Mountain Gas Smoker[now a Vermont Castings smoker], with hopes of
>> having "set it and forget it" smoking.
>> I could not get it to go under 300F at the lowest setting, using an oven
>> thermometer on the top rack. This read the same as the front built in
>> thermometer.
>> I called CFM corp. who kindly and promptly sent me a replacement
>> regulator and burner.
>> The "smoker?" would still not go below 300F.
>> I returned it to Walmart.
>>
>> Again, just a warning,
>>
>> Kent
>
> Something very strange about yours then. Sitting out in the hot sun, with
> the flame set to low and the top vent all the way open(only vent on the
> small one Walmart normally sells), using a remote thermometer placed
> approximately halfway down in the unit, my temp shows at right around
> 180... plenty low enough, wouldn't you think?
>
> With the knob set at just below medium, vent about halfway open, with the
> water pan filled, the temp will be right at about 260, maybe as high as
> 275. Once the water pan empties though, the temp goes up quick. I've
> found that using it with no water, but still placing the pan there, I can
> set it slightly more than halfway between low and medium, close the top
> vent, and keep the temp between 250 and 275... I guess the temp needs to
> be better adjustable than that, I'll never be able to do it, with this
> smoker anyway... oh, the fluctuations in that temp are caused by the
> sun(in or out?) and sometimes some wind.
>
> Also, no water in the pan, temp set on high, vent as closed as it goes, I
> can get internal temps of close to 600deg. Haven't tried it yet, but I'm
> gonna see how it works as a pizza oven next too.
>
> Sorry to disagree with you, but for $99(what I paid for it at Walmart),
> it's been a terrific smoker, and it has been just that... set it and walk
> away for the most part.
>
> BTW, my front thermometer reads much higher than using a remote
> thermometer... are you sure your oven thermometer was right? I suppose
> mine could be wrong too, but... I haven't had any complaints about the
> food that's come out...
>
>
>>
Any smoker should be able to go down to 180F or close. I had the
large one, which may explain the difference, although assuming the
burners are identical the reverse should be true.

Kent

Kent wrote:

> This is just a warning message. I bought a Great Outdoors Grill Co.
> Smoky Mountain Gas Smoker[now a Vermont Castings smoker], with hopes of
> having "set it and forget it" smoking.
> I could not get it to go under 300F at the lowest setting, using an oven
> thermometer on the top rack. This read the same as the front built in
> thermometer.
> I called CFM corp. who kindly and promptly sent me a replacement regulator
> and burner.
> The "smoker?" would still not go below 300F.
> I returned it to Walmart.
>
> Again, just a warning,



Did you ask in the yahoo forum?

http://groups.yahoo.com/group/smokeymountain/

In the forum, I asked pretty much the same question,i.e. what is
a sustainable low end temp?

The answer was just under 200 F, which was later confirmed by
experience.

--
Reg

Kent > typed:
> Any smoker should be able to go down to 180F or close.
> Kent

That's partially true. One of mine is sitting at 190F right now, with
no fire in it. Yes, the thermometer is calibrated correctly. It's
just that sitting in the Florida sun, dark colored objects with a lot
of mass will absorb and hold temperature very well. It's kind of hard
to smoke anything without a fire source to make smoke. OTOH, I don't
use a lot of fuel in these temperatures.

BOB

Partly I figure if it's worth eating, it's worth barbecuing. Partly I
figure, the pit's hot, might as well use the heat.

So, I have a pork butt in the smoker now, and I have a chicken that will
join it in the mid-afternoon.

I also have some nice winter squash and some potatoes. Has anyone tried
barbecuing these, or any other, veggies?

If so, do you have any advice or suggestions here?

Thanks,
Mike

Mike Avery wrote:

> Partly I figure if it's worth eating, it's worth barbecuing. Partly I
> figure, the pit's hot, might as well use the heat.
>
> So, I have a pork butt in the smoker now, and I have a chicken that will
> join it in the mid-afternoon.
>
> I also have some nice winter squash and some potatoes. Has anyone tried
> barbecuing these, or any other, veggies?
>
> If so, do you have any advice or suggestions here?

They both grill up well. Cut in half, brush with olive oil,
S&P, then onto the grill. Some people smoke them but I'm not
big fan.

You can get them cook to faster (and perhaps a bit more
evenly) by cutting them longways into 1/2 to 1 inch
slices before cooking.

--
Reg

Mike Avery wrote:
> Partly I figure if it's worth eating, it's worth barbecuing. Partly I
> figure, the pit's hot, might as well use the heat.
>
> So, I have a pork butt in the smoker now, and I have a chicken that
> will join it in the mid-afternoon.
>
> I also have some nice winter squash and some potatoes. Has anyone
> tried barbecuing these, or any other, veggies?
>
> If so, do you have any advice or suggestions here?

I do up vegies on the grill. Just a bit of olive oil and light
salt/pepper. Try plantains or eggplant on the grill.

Of course nothing is better than a vidalia onion, packed with
butter and garlic, wrapped in foil, and set on the coals for
a while.

--
DougW

On 8-Oct-2006, Mike Avery > wrote:

> Xref: news.twtelecom.net alt.food.barbecue:75799
>
> Partly I figure if it's worth eating, it's worth barbecuing. Partly I
> figure, the pit's hot, might as well use the heat.
>
> So, I have a pork butt in the smoker now, and I have a chicken that will
> join it in the mid-afternoon.
>
> I also have some nice winter squash and some potatoes. Has anyone tried
> barbecuing these, or any other, veggies?
>
> If so, do you have any advice or suggestions here?
>
> Thanks,
> Mike

Hell yes. Squash, Zuccini, Carrots, Potatoes. You name it. I have a square
perforated and porcellenized pan for that very purpose. Home Despot and
Lows carry them most of the time. Season veggies as you see fit. I tend to
keep it simple with some EVOO topped with some Lowry's Seasoned Salt.
With that as your mental guide, raid your spice rack and get wild.

--
Brick(Youth is wasted on young people)

jay wrote:
> On Sun, 08 Oct 2006 14:03:27 -0600, Mike Avery wrote:
>
>> I also have some nice winter squash and some potatoes. Has anyone tried
>> barbecuing these, or any other, veggies?
>>
>> If so, do you have any advice or suggestions here?
>>
>
> Wrap in foil for less smoke. I cook nearly anything on the pit.
>
Thanks to all who replied. I'm not sure what sort of squash it was....
I hadn't seen it before, and just bought it at the local farmers market
on the advice of the seller. It was small, green and white, kinda like
an acorn squash that had it's ends pushed in. I cut in half, scooped
out the seeds, put a pat of butter in each half, wrapped them with
aluminum foil and put them in the pit nearer the fire. About an hour
later, they were great. Just a little smoke got through my loose
wrapping and it enhanced rather than overwhelmed.

Thanks for the tip,
Mike

--
....The irony is that Bill Gates claims to be making a stable operating
system and Linus Torvalds claims to be trying to take over the world...

Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith

Sunday I finally had a day to tend the pit.... and I made my first try
at pulled pork. Not having had pulled pork in parts of the country
where it is cherished, I wasn't sure what I was getting into.

I didn't use a rub, I just salted and peppered the butt. It went into
the smoker about 11:00 AM, and I tried to keep the smoker temperature
between 225 and 250F. It got down to 210 a time or two, and up to 300 a
time or two. It's amazing how fast a fire can get hot. I'm still
learning how to control the fire. I used aspen because I haven't found
a source of hardwood, and because it is a relatively slow and clean
burning wood.

Around 11:00 PM the 3 1/2 pound butt finally got to about 195F. The
bone was loose, though not as loose as I'd have thought it would be.
Next time, I start earlier.... this time, bed was calling.

I took the meat to the kitchen, and it shredded very easily. The meat I
tasted had a nice smoke flavor, but was otherwise pretty bland. I was
expecting more of an in-your-face smokiness... it was in there for 12
hours after all! The chicken that shared the pit for about 3 or 4 hours
was much smokier, and the country style ribs I do there are usually
smokier. Is this a matter of surface area, with the roast having less
surface area for the amount of meat than either the chicken or the
country style ribs?

Yesterday, I did some reading and found that many people will toss the
meat in a vinegar and cayenne pepper mix, and heat it long enough for
the sauce to thicken and the meat to re-heat. I did that, and made a
sandwich with some of the meat. Dinner was another sandwich, only I got
some cole slaw for the sandwich. A really nice blend of flavors and
textures.... I understand why folks in the southern Atlantic coast like
these so much.

Still...I'm wondering about the next step. Should I have used a rub?
Was the meat largely on target with
the amount of taste and smokiness? Does anyone have a suggestion for a
different sauce?

Thanks,
Mike

Mike, get yourself a little apple cider vinegar and add in flaked red
pepper and some salt. Let the cider sit for a couple or three days to
pick up the flavor of the pepper, then sprinkle it on your pulled pork
just before eating. When butt is done right, the first bite should taste
like it has butter on it. If you want a true Carolina touch, I suggest
taking some of the pulled pork and serving it on a hamburger bun, topped
with some cream-style cole slaw.

Nonny

Mike Avery wrote:
> Sunday I finally had a day to tend the pit.... and I made my first try
> at pulled pork. Not having had pulled pork in parts of the country
> where it is cherished, I wasn't sure what I was getting into.
>
> I didn't use a rub, I just salted and peppered the butt. It went into
> the smoker about 11:00 AM, and I tried to keep the smoker temperature
> between 225 and 250F. It got down to 210 a time or two, and up to 300 a
> time or two. It's amazing how fast a fire can get hot. I'm still
> learning how to control the fire. I used aspen because I haven't found
> a source of hardwood, and because it is a relatively slow and clean
> burning wood.
>
> Around 11:00 PM the 3 1/2 pound butt finally got to about 195F. The
> bone was loose, though not as loose as I'd have thought it would be.
> Next time, I start earlier.... this time, bed was calling.
>
> I took the meat to the kitchen, and it shredded very easily. The meat I
> tasted had a nice smoke flavor, but was otherwise pretty bland. I was
> expecting more of an in-your-face smokiness... it was in there for 12
> hours after all! The chicken that shared the pit for about 3 or 4 hours
> was much smokier, and the country style ribs I do there are usually
> smokier. Is this a matter of surface area, with the roast having less
> surface area for the amount of meat than either the chicken or the
> country style ribs?
>
> Yesterday, I did some reading and found that many people will toss the
> meat in a vinegar and cayenne pepper mix, and heat it long enough for
> the sauce to thicken and the meat to re-heat. I did that, and made a
> sandwich with some of the meat. Dinner was another sandwich, only I got
> some cole slaw for the sandwich. A really nice blend of flavors and
> textures.... I understand why folks in the southern Atlantic coast like
> these so much.
>
> Still...I'm wondering about the next step. Should I have used a rub?
> Was the meat largely on target with
> the amount of taste and smokiness? Does anyone have a suggestion for a
> different sauce?
>
> Thanks,
> Mike
>

--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

"Nonnymus" > wrote in message
news:CxQWg.3880$gM1.1306@fed1read12...
> Mike, get yourself a little apple cider vinegar and add in flaked red
> pepper and some salt. Let the cider sit for a couple or three days to
> pick up the flavor of the pepper, then sprinkle it on your pulled pork
> just before eating. When butt is done right, the first bite should taste
> like it has butter on it. If you want a true Carolina touch, I suggest
> taking some of the pulled pork and serving it on a hamburger bun, topped
> with some cream-style cole slaw.
>
> Nonny

There are many variations of the cinder vinegar sauce. I like black pepper
and just a little of the red. I know people that add honey or sugar to take
the vinegar bit out. If you were in South Carolina, you'd add some mustard
to the sauce.

Nonny says to sprinkle it on just before eating, but I prefer to mix it in
as the meat is pulled.