new smoker

[bighunter]

thanks coach good website

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]

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]

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

[The Weazle]

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]

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

yes