Quote:
Originally Posted by gasman
I currently have a broil king keg that I use for everything from jerkey to pork shoulders to steaks, but I'm looking for something good with better long term temp control for those 20 hour smoke sessions.
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I hear ya man.
I currently use a Broil King Keg 5000 and i've had a similar experience. Great grill for most applications except for what I really wanted - low and slow.
The 5000 is just poorly constructed - leaking air all around the ash tray and the lid seals. I have to use a
Tip Top Temp and tape up my ash tray (seal the leaks) to get at least a
little control of the temp. Sadly, the temp will climb steadily all the way up to +280F despite the dampeners set as low as possible without flame out.
And there isn't (afaik) a way to install an automatic temp controller without drilling holes into the thing and risking major damage.
I tell everyone looking for an all-in-one smoker to
stay the hell away from BKK5000!!
Side bar.....
Why is it so hard to get white oak chunks for smoking? Anyone have a reliable source outside of old barrels?