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The Water Cooler
General Discussion
To all you purest who say smoking with propane is illegal. . . .
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<blockquote data-quote="DanB" data-source="post: 1565129" data-attributes="member: 237"><p>I have two smokers one vertical propane smoker and another offset traditional smoker. after a year or so I converted the offset smoker to propane. I just couldn't maintain a contant temp using wood or charcoal. This is primarily due to the size of the smoker. Its a cheaper Charbroil smoker. </p><p></p><p>The conversion was simple. turkey fryer burner with Propane regulator with adjustable valve. lava rocks and a cast iron skillet. Wood chips land in the skillet and provide the smoke. The cooking chamber has its own mods such as custom heat diffuser and heat sink bricks(maintain the heat and allow fast return to cooking temps once door is open and closed)</p><p></p><p>Using the propane costs more I'll usually go through 1 tank in about 10 to 12 hours. I have one I'm hoping makes it another hour or so. If not I have a backup I can switch to. </p><p></p><p>When I either have built or buy a larger smoker something in the 24" diameter cooking chamber range I'll work on using wood only. Until then I have a proven method of making delicious BBQ and I'll stick with it.</p></blockquote><p></p>
[QUOTE="DanB, post: 1565129, member: 237"] I have two smokers one vertical propane smoker and another offset traditional smoker. after a year or so I converted the offset smoker to propane. I just couldn't maintain a contant temp using wood or charcoal. This is primarily due to the size of the smoker. Its a cheaper Charbroil smoker. The conversion was simple. turkey fryer burner with Propane regulator with adjustable valve. lava rocks and a cast iron skillet. Wood chips land in the skillet and provide the smoke. The cooking chamber has its own mods such as custom heat diffuser and heat sink bricks(maintain the heat and allow fast return to cooking temps once door is open and closed) Using the propane costs more I'll usually go through 1 tank in about 10 to 12 hours. I have one I'm hoping makes it another hour or so. If not I have a backup I can switch to. When I either have built or buy a larger smoker something in the 24" diameter cooking chamber range I'll work on using wood only. Until then I have a proven method of making delicious BBQ and I'll stick with it. [/QUOTE]
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The Water Cooler
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To all you purest who say smoking with propane is illegal. . . .
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