Hello from NW Florida.

[OB One]

My Wife got me a vertical gas smoker for Fathers Day. I'm in the process of learning how to use it. Have done some ribs, a boston butt and some chicken quarters. They turned out pretty good.

I'm finding it's hard to control the temp and the smoke. Turning the gas control from max to low makes no difference. Just found out that you can turn the main gas knob slowly CW past the Max towards the off and then the flame can be lowered and or controlled. It's not marked and or explained in the operators manual. All in all I'm not pleased with it and am looking at a much better rig.

Have been looking through the ratings and reviews. Wow there's a lot of good info in there. Thanks you all, this is going to keep me reading for quite a while.
See ya around the Pit.

Best regards
OB One

[fuzzydaddy]

Welcome to The Pit OB One! Yes, the ratings and reviews is loaded with great information. All the best on your new cooker selection. I have a home in Milton Florida so we may be close!

[Breadhead]

Welcome to the Pit OB One ... Vertical gas smokers can be a challenge but they can be tamed. I would make sure to have a dual probe thermometer so you can monitor your ACTUAL cooking temperature. Going by the thermometer on the door is not advisable. Once you know what your cooking temp is you can get good results. Controlling the type of smoke you are producing and how much smoke you want to put on your meat is the next important step to master. Meathead has great content on that subject.

What kind of smoker are you thinking of adding? Your options are endless. I smoke with a Big Green Egg and a 26" Weber kettle with the assistance of the Slow N Sear. They both are very good smokers.

lets use know what you decide on.

[DWCowles]

Welcome OB One

[Gooner-que]

Welcome to the Pit! Once I learned the trick to lower the flame by turning past low towards off I was able to get good temps in the 230F range and produce some great food. I use my vertical gas smoker for large cooks for just the family I use the 22.5" with SnS.

[MBMorgan]

Greetings and welcome to the Pit!

[Huskee]

Welcome to The Pit OB One ! Thanks for joining up with us. Happy to have you here.

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Hope to hear & see more from you!

[edible hen]

Greetings from the panhandle

[Danjohnston949]

OB One, Welcome to The Pit! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[fuzzydaddy]

OB One and edible hen I wonder if we're close enough that one of these days we can hook up? I'm north of I-10 at exit 26 (Milton / Bagdad area).

[edible hen]

I've done the same in the event I'm heading west.

[Stoney]

I'm between ya'l in the Destin area.

[fuzzydaddy]

Great Stoney!

[Stevo]

Yo from Texas!

[jharner]

Welcome to the pit, enjoy the Wikipedia of BBQ!

[jbeck1986]

Welcome to the pit. You came to the right place for some solid advice from a great bunch of folks

[LA Pork Butt]

Welcome to the Pit!