Author Topic: new smoker (Read 5351 times)

bighunter · « **on:** December 20, 2011, 05:54:44 PM »

Just picked up a new propane smoker

FC · « **Reply #1 on:** December 20, 2011, 06:16:50 PM »

Was it really heavy?

I am trying to smoke some cheese right now but I'm having a hell of a time keeping it lit!

RB · « **Reply #2 on:** December 20, 2011, 06:46:20 PM »

Which one did you get been curious about them changing burners about every load in the Big Chief

bighunter · « **Reply #3 on:** December 20, 2011, 07:27:10 PM »

It is the smoky mountain series big block 36'' gas smoker. i guess i shouldnt say new it was my grandpas and he passed away and my grandma gave it to me. it is only a year old tho

Wea300mag · « **Reply #4 on:** December 20, 2011, 07:37:32 PM »

We need pics

bighunter · « **Reply #5 on:** December 20, 2011, 07:40:20 PM »

i will post pics tommorow when i get it all set up.

FC · « **Reply #6 on:** December 20, 2011, 07:45:32 PM »

Tough crowd.

dscubame · « **Reply #7 on:** December 20, 2011, 08:50:00 PM »

So what is it you smoke?

PlateauNDN · « **Reply #8 on:** December 20, 2011, 08:55:44 PM »

dogtuk · « **Reply #9 on:** December 20, 2011, 08:58:30 PM »

thats a great smoker use pellets in it and get rid of the cast iron chip pan and replace it with a cake pan you know the kind of thin aluminum pan it will work better the pellets will burn better in that pan if you need any help with let me know I will be glad to help out I have the same smoker and i am very happy with it

Blacklab · « **Reply #10 on:** December 21, 2011, 07:27:42 AM »

Quote from: dogtuk on December 20, 2011, 08:58:30 PM

thats a great smoker use pellets in it and get rid of the cast iron chip pan and replace it with a cake pan you know the kind of thin aluminum pan it will work better the pellets will burn better in that pan if you need any help with let me know I will be glad to help out I have the same smoker and i am very happy with it

I also have the big block gosm and love it. I use the big chunks of wood mainly with great results. As for the pellets thats on the things to do list with my next smoke, pp or saint l ribs.

bighunter · « **Reply #11 on:** December 21, 2011, 08:25:15 AM »

Yes please explain more about the cake pan thing. I have never smoked anything before I always let my grandpa do it but since he is gone I wanted to learn.

CoachNemo · « **Reply #12 on:** December 21, 2011, 09:41:40 AM »

I have a Great Outdoors Smoky Mountain propane smoker that I love! Here is a website that I get a newsletter from and have used the forums before, plus he posts videos and recipes as well;

http://www.smoking-meat.com/index.html

I also ordered one of these to use in my Big Chief and in my GOSM. I am sure you machine shop guys could make one, but alas this computer geek needed to order one.

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

I make Chicken wings by smoking them at 225 degrees with apple wood for 2 hours and then I deep fry them (love the crispy) for 10 minutes or so in 375 degree oil. Then toss with your favorite wing sauce and they are awesome!

Going to try some bacon wrapped cream cheese jalapenos and smoked meatballs for the Super Bowl party

D-Rock425 · « **Reply #13 on:** December 21, 2011, 10:22:00 AM »

Quote from: FC on December 20, 2011, 06:16:50 PM

Was it really heavy?

I am trying to smoke some cheese right now but I'm having a hell of a time keeping it lit!

FC · « **Reply #14 on:** December 21, 2011, 10:55:30 AM »

FINALLY! Someone gets it!

bighunter · « **Reply #15 on:** December 21, 2011, 12:48:04 PM »

thanks coach good website

Quote from: CoachNemo on December 21, 2011, 09:41:40 AM

I have a Great Outdoors Smoky Mountain propane smoker that I love! Here is a website that I get a newsletter from and have used the forums before, plus he posts videos and recipes as well;

http://www.smoking-meat.com/index.html

I also ordered one of these to use in my Big Chief and in my GOSM. I am sure you machine shop guys could make one, but alas this computer geek needed to order one.

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

I make Chicken wings by smoking them at 225 degrees with apple wood for 2 hours and then I deep fry them (love the crispy) for 10 minutes or so in 375 degree oil. Then toss with your favorite wing sauce and they are awesome!

Going to try some bacon wrapped cream cheese jalapenos and smoked meatballs for the Super Bowl party

dogtuk · « **Reply #16 on:** December 21, 2011, 04:34:14 PM »

Quote from: bighunter on December 21, 2011, 08:25:15 AM

Yes please explain more about the cake pan thing. I have never smoked anything before I always let my grandpa do it but since he is gone I wanted to learn.

the square pans say 9x12 2 inches high not sure what the measurements are right now but it will replace the cast iron chip pan that is in there now you can buy this cake pan at wal mart for like 5 bucks it is aluminum and is thinner then cast iron and the chips will burn better in the cake pan just put some chips or pellets in and set on the rack that holds the pan and fill the water pan and smoke at 225-250 unless your doping poultry then you can bump it up to 350

bighunter · « **Reply #17 on:** December 22, 2011, 02:30:42 PM »

thanks for all the info dogtuk. for doing jerky do i need to do the brine in the fridge overnight?

The Weazle · « **Reply #18 on:** December 22, 2011, 02:58:27 PM »

Also for the gas burners you can plug every other hole in the burner with a brass tacking nail and get it to burn even cooler for colder smoking temps, like fish, so it will smoke it and not "cook" it.

dogtuk · « **Reply #19 on:** December 22, 2011, 04:43:39 PM »

Quote from: bighunter on December 22, 2011, 02:30:42 PM

thanks for all the info dogtuk. for doing jerky do i need to do the brine in the fridge overnight?

yes

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Author Topic: new smoker (Read 5351 times)

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