General85

Hi All, Been a while since I have posted. I'm using Landmann Kentucky, hard to smoke with, I know...I'm wondering if anyone has used put their fuel in the cooking chamber (closest to the firebox) and meat on the far side of the cooking chamber? Basically, indirect cooking. I'm wondering how to control the temperature on this? Will opening the door on the firebox help with this? Thanks.

Hmm, definitely get it sealed up and see if that makes a difference. Silly question, buy the temperature you gave, is that in farenheit? Number 23 is to put your coals on. The ashes should drop through the holes in to the ash tray...some anyway, the rest you will have to clean out

What are you doing to try and maintain the temp? Have you got enough fuel in there? Keep the stack wide open and only adjust from the firebox. I can't remember which is item 23, is it the black flat thing that goes on the side?

So I've had my Landmann for a year now, grilled plenty but only tried to smoke on it twice, both times I failed! I need to find out where I am going wrong so here's the details. 1st time- Got some decent ribs, put some rub on it and put them on the smoker. Now, I'm using cheap briquettes as I bought a load last year and Also bought some Oak splits last year, these are about 25cm long. I was trying to control the temp by reading the thermometer on the grill (unreliable I know now), I kept throwing on splits every time the temp dropped. I did wait till the thick white smoke went (I think). In total I must have used about 4-5 splits. I wrapped it in foil later and finished it in the oven. The food was horrible, it smelt and tasted just as bad. The taste was the same as when you throw on wood and it's just started burning. I put this down to possibly over smoking and Oak being too strong a flavour, also the fact that logs may have had moisture due to them being stored since last year and being too big for the Landmann. So I went a head and bought some Cherry chunks and a very cheap rack of ribs from the supermarket, they barely had meat on them but I thought I want to practice on cheaper items as I will probably mess up, and I did. This time, I got the temp to 110c, maintained with one chimney of charcoal and just that one chunk of wood. Lasted about 2.5-3 hrs, I decided to wrap and oven again. The smell/taste was still too much, strong dirty smoke smell, not as bad as the first time though and it was dry. The meat was all pink inside, there was no smoke ring, I think the meat was so thin, it absorbed all the smoke. So my question is, what am I doing wrong? I have a number of things in my head...cheap charcoal, poor quality meat, unreliable thermometer (I've ordered an Inkbird, waiting on delivery), smoking the meat too long, not spritzing or having a water pan and I't not convinced I let the wood burn long enough before I threw the meat on, I would say I waited about 10mins? The smoker is sealed with stove tape and silicone although I have noticed very small leaks as the tape is pealing slightly in areas, I keep having to push it back down. I've posted about this on other groups but as they're American based with far better smokers, I figured I'm better posting here where you guys know the size and how the Landmann works. Any help is appreciated! Thanks

Ive ordered the Inkbird but it's only got 2 probes! I don't think I can add more to it.

That was an interesting watch, even though I have the same smoker! My thermometer is on order at the minute. Do you guys find the thermometer on the smoker is way off?

Yes, for now...I didn't try to add anything to raise the temperature again as I just wanted to see maximum and how quick it drops. Guess I would be adding more wood chunks to keep the temp up. The spike at 195c has confused me though?

I fired it up for the first time last night. I used briquettes started with a chimney and then added an oak log and these are my results. Not sure what went wrong! 6:40 start, 7:05- 150c 7:30- 150c 7:45- 195c 8:00-145c 8:10-120c 8:38- 90c 9:00- 40c

Thanks, will do! For the smoker, I take it fist size chunks are better than logs?

This is good to know as I'm yet to fire mine up! Think the tricky part for me would be how much coal and wood to add later on once it starts coming down in temp.

My piggy bank is empty 😂. I don't think I could start again, I'm going to stick with this one as it's a good size and with a few mods, could be a decent smoker/grill.

Were there any other decent smokers in Homebase? Out of curiosity, if you could pick another smoker now rather than the Landmann, what would you pick? Taking budget in to consideration.

It is, I'm brand new to it...in fact, I've never smoked, this is my first smoker I've bought but because of the issues, I haven't had a chance to use it. Luckily, I've been looking at plenty of videos and read up on this forum to know that it shouldn't leak through any where! But yes, I've seen the Landmann video and agree with you (although originally, I never noticed they didn't pull the shoulder) but it makes sense. If I look back, it did look slightly tough, too tough to pull.

Agreed. Unfortunately we don't have the range that the Americans have! I'll make it work one way or another!

Landmann say it's supposed to be designed that way due to it "working better with air flow". They show it on their YouTube video with smoke coming out of every possible hole! On the plus, the parts aren't dented but the new lid has a some bubbling on it! I've raised the issue again with the seller telling them they can sort it with the manufacturer. While it's not the worst, it's far from amazing and I shouldn't have to mod it so much for a brand new item