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Once I got over what I consider to be bad smoker advice (I.e. vents must be fully open at all times and temp is only controlled with sticks you use) and started to use the tools the M36 has, my temps have consistent and more controllable.
RobLeave a comment:
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In my personal opinion absolutely. The theory behind each of the cookers is basically the same. The M1 has been much easier for me to hold temps consistently while smoking. As a grill it is easier to reach the firebox and I love the fact I can raise and lower the base very similar to a Santa Maria style. It too is easy to maintain temps. My 2 cents 😁
TLeave a comment:
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While I haven’t tried a lot of off-set smokers, I get a great smoke profile on my M36 or at least the profile I seek. For this cooker, and I would venture for any cooker, it all comes down to getting the best out of it and that usually is down to the cook or whatever we call the pit dude these days.Leave a comment:
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Not sure I understand the question completely but if it refers to smoke taste being off, I have yet to have any bad product/bitter taste from it. If your referring to the "grill" aspect of it, it tastes exactly like it should from a charcoal/stick burner cooker. And I have not had any taste issues there either. I have used mine in negative 20 degrees weather with great results. Most recently I smoked 3 pork shoulders during our ice storm here in Michigan 2 days ago. Results were awesome as usual and I had no issues with the cooker. It was on my uncovered back porch getting pelted with rain, snow and ice pellets yet stayed solid temp wise. It is a Tank and a Trooper.
-JLeave a comment:
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Haven't logged on in a while and just saw this. This post is in line with my experiences with the M1. It goes through a LOT of fuel compared to my old Weber kettle. It also seems to be inconsistent with the temp. I find I'm using it less and less because I am just not enjoying the experience like I used to and the cost of each cook is through the roof given the amount of fuel I'm consuming. -
The M1 has a LOT more thermal mass than a kettle, and burns a lot more charcoal to run the same temp IME. With a kettle, or even moreso a kamado, a very small fire can maintain 225f. I'm not sure a snake method would work well with these grills, although that LSG snake insert is interesting.
IME, just fill the firebox up with lump or briquettes and use the vents to maintain temp. I'm not sure a small enough fire to work well in a snake format would work with these larger, much higher thermal mass smokers.Leave a comment:
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I don't know how I never noticed the punch out for a fan controller but yup! It's there. Definitely have to give that a try. -
Correct - the punch out hole on the firebox door is for a fan / controller. I use Fireboard + Pit Viper but I am sure any of the fans people use work. I light a half chimney, dump in the corner of the basket, then fill with either large lump (usually Jealous Devil or and/or competition char-logs).
Also, in general, there is a lot more forum activity under the stick burning M1 forum where a lot of people (myself included) have shared their experiences that may be helpful in prior posts. -
smarks112 what fan and temp controller setup do you use and how do you have it set up? I have a Thermoworks Smoke but I don't see how you would attach a Billows to the M1. Curious to hear how you do it. And do you use a full firebox of charcoal when you do this? I'm definitely interested in hearing details about how you do this.
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