[wuykats]

You should have a regulator where the line hooks up to the tank.  Some regulators are adjustable for pressure.  There should be a plastic cap that is removable and then turn the screw counter-clockwise to lower the gas pressure.  Hope that helps.

[AZSmoke]

wuykats, other then the adjustable knob on it, there are no other regulators, so I think I will be adding one on to see what I can do.

jmcrig, I will take you up on the offer of asking for advice, but after I've smoked a few other pieces of meat and have a handle on the temp control.  I have one more hunt in December, and if we're successful, I would like to try some summer sausage.  Thanks agian for all the help here.

Karl

[jmcrig]

Just let me know Karl.

[Mr.Bo]

wuykats, other then the adjustable knob on it, there are no other regulators, so I think I will be adding one on to see what I can do.

That gasser should come with a regulator attached or in the packaging. You might check the paperwork that came with the smoker to see if there is mention of it.
I have a now rarely used BBQ Grillware vertical smoker that is about the same size as yours. It has the regulator where the line hooks to the tank and the control knob on the smoker. I have no trouble with temps from 150 to 325.
You can't go wrong with a WSM or the Pro Q. Those are the reasons that my gasser is rarely used any longer.

[jmcrig]

Karl, you'll love this. From my motel room, I just watched about 10 young deer feeding close enough to throw a rock and hit them. Took some pictures with my phone. If they're worth a crap I'll post them for you.

[AZSmoke]

Mark, not what I wanted to hear   I just completed 2 deer hunts in Oct./Nov. and came back empty handed, been several years since that has happened!  But it's alway's great to see deer, please post the pics.

[jmcrig]

Camera phone pics, so don't expect a lot;

[sabo]

Life behind Bars must suck

[jmcrig]

Life behind Bars must suck

I know, let me out, let me out. 

[T$BBQ]

I'm tired of charcoal BBQ guys talking smack about gas. Charcoal is a pain in the ass and I honestly can't taste a difference in the quality of the meat. Your dry rubs, mops and sauces play a vital role in the overall flavor, not the F***ing charcoal. Get off your bandwagon COAL DUDE. I have a Masterbuilt 7 in 1 smoker grill (yes its small potatos). I have the option of Charcoal but I only use propane to smoke. I use Pecan, Hickory, Mesquite woods for flavor. My temperature maintains 200-225 degrees F without any problems. I have gone as long as 8 hrs with a consistant temp. Sounds like your grill design may be flawed or maybe you are using too much wood? Have you contacted the manufacturer to see if they can offer a solution?

[Jaybird]

I didn't see anybody talkin smack about gas.

[KidCurry]

 

[jmcrig]

Jay, maybe he can come to this weekends event, and you could show him what real BBQ is about. I have a gas adapter for my WSM and my stick burner. And they fall in line right behind my pellet pooper, wood, charcoal, and electric units. Adapters work well, but just don't care for it as much.

[Jaybird]

I have 2 gas smokers. One is a trailer model and puts out some unbelievable food. Just isn't the same as a WSM. But then again a WSM isn't the same as a stickburner either. Guess when I try to help someone I always look at the 'competition' aspect of it...because eventually I'll bet Karl will want to do that sometime. 

[jmcrig]

Everyone on here was trying to help Karl. That was just some interloper trying to cause problems.