Just switched from an electric smoker to a propane. I am lovin’ it!
Did a butt and a chicken last weekend and these yesterday. A chuck roast and a half fresh picnic…
mmmmmmm…ring-ring…ring -ring…843-209-…lol
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
what did you do with the 'lectric one? i am in the market for one now that I have garage space…
The element burnt out. I think it shorted out from a faulty extension cord. It is only a month or so old. You are welcome to it if you want.
Penny, We’ll get you something good shortly…
PM sent =)
nice smoke ring! how did work compared to the electric?
JustCUZ
I like it better. I can get the temp up quicker, It holds twice as much food and so far, I have about 12 hours on one tank of propane.
I had to put some stove door gasket rope around the doors to catch some of the escaping smoke, but that was easy.The chips burn quicker in it, but I will be switching to wood chunks to solve that.
Extremely pleased so far.
Where’d you get the gasket rope? Good job on the butts!
I asked for this smoker for Christmas after seeing my buddy’s in action! He just got one and has been smoking whole chickens, ribs, and turkey breasts.
Please let me know where you got the Gasket Rope and where I could find wood “chunks” (not chips).
Smoked butt looks great!
walmart sells them - hickory chunks - at least the one in goose creek does
- A bad day fishin’ is better than a good day at work!
- Why would anyone want to live anywhere besides the Lowcountry in South Carolina?
Home depot has Hickory, Mesquite and Cherry, I think. about $6.50
I got the rope gasket at True Value John’s Island
that is nice smoker but i really like my orion smoker/cooker.
this thing can cook 5-6 racks of large spare ribs in 1hour and 35 minutes and they will fall off of the bone. then i put them on a hot grill and burn in the wet sauce.
i can also cook a 20lb turkey in 2hrs 20minutes. it comes out as good or better than the ones that i fry. also a good bit easier and less messy and expensive.
what is so good about it is that you put your ribs in after a good dry rub on them or the turkey after a good rub and marinade with a couple of med chunks of mesquite,sliced up apple and onion in the drip pan. then put the lid on; pour the match lite charcoal in the moat and on the top and sit back. no peeking; no turning; no nothing. just have a beverage and when they are ready; enjoy.
ORION COOKER.COM
CB… I was tempted to try the Orion, but just don’t see it getting the smoke flavor. That alone justifies the time it takes. Would love to see it in action, though
that is where the mesquite chunks come in. you do not want to put too many inside because then it will get almost too smokey flavored and you would not be able to taste the meat. the only draw back is probably what you do with the orion. i would think that it is a waste of charcoal to do fish and other smaller things as it takes a while. that is where your new smoker probably tops it. but as far as ribs and chickens,ducks, and turkeys; i cannot fault it one bit.
you can check them out at orioncookers.com
I don’t buy chips or chunks. I use dead branches they’re cheaper.
My wife surprised me at Christmas a few years ago with a multi-purpose unit from Cabela’s. You can also use the base as a propane cooker and then it can become a charcoal gril or smoker with the components you put on top. Works pretty well as a smoker although it’s not a tight seal so takes a little more smoke (wood) and fuel (propane) but not bad. I can smoke 4 whole chickens - 2 on top section and 2 on bottom section. I typically use pecan or apple chips with chicken, hickory on pork, and mesquite or hickory on beef. Hickory has a very strong flavor that can ruin chicken. As someone noted, adding some things to the water bowl will impart some interesting flavor as well. My wife makes a white chili with chicken that steps up to a whole new level when you use smoked chicken. Haven’t fired it up in a while (summer) so I think I have a plan for this weekend!!