Propane Smoker

[BAMAFAN IN NY]

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Anybody ever used a propane smoker? I have acquired one and was wondering if anyone had any experience with these and could give me any pointers.

Thanks!

[always4bama]

We have one - cannot give you any real pointers but I will tell you what I learned after living on the Gulf Coast after Hurricane Ivan and not having electricity for a week. If you leave the wood chips out it makes a great oven - I cooked biscuits in it like a regular oven.

We got our propane smoker after going through two electric ones, I preferred the electric it seems to produce more smoke. The propane cooks more like a gas oven and for my personal taste the meat does not have a strong smoke flavor, I guess it all depends on preference.

[ROLLTRIBE]

I've had one for a few years and it works just fine. Pros: 1) Consistent heat 2) Convienent 3) Easy cleanup. Cons: 1) Nothing beats cooking with charcoal or wood. Of course I use wood chips, but it's just not quite the same.

The only issue that I had with mine was I couldn't get the temperature inside the smoker under 250 degrees... which is too hot. So, I installed a needle valve between the regulator and burner. Now I can get the heat down where it needs to be.

Hope this helps

[thetideinmd]

i have an old Brinkmann All-in-one. the pieces stack on top of each other and the "jet" burner flame is exposed under it. love it!
once you get the flame blue (the easy part) controlling the gas pressure is the key to controlling the temp. it will stay pretty consistent, with minor adjustments.

keep some type of liquid in the drip pan at all times. it really helps with the flavor and moisture of the meat.

for lighter smoke flavor, the amount of chips you start with is usually good enough. for heavier smoke flavor add chips after your starter smoke is all almost gone. the temp. inside your box will come back pretty quick.

my favorite recipe, is a pork tender loin, marinated and injected with apple juice, maple syrup and jack daniels. then rubbed with raw sugar, coarse salt and coarse black pepper. use apple juice and water mix in the drip pan.
use a tender loin with a nice layer of fat on one side. put it in the smoker Fat Side on TOP. perfectly moist and tender everytime.

[Islander]

I have a gas-fired Masterbuilt similar to the Brinkman. I find using wood chunks works better than chips for the amount of smoke that I want.

[thetideinmd]

	Quote:	Islander
	I have a gas-fired Masterbuilt similar to the Brinkman. I find using wood chunks works better than chips for the amount of smoke that I want.

i agree with hickory and mesquite but apple and peach are tough to find in chunks...... at least here. in most case if you are using apple or peach wood you don't want as much smoke.