Smoking fish with a propane? Wow! It isn't too hot? What kind of fish? I also have a 2door masterbuilt gasser mainly for hams, etc. For fish, I find it way too hot to use, when I do my salmon. Thus I use an electric smoker for fish.
I have not found the propane smoker to be too hot for my fish, I like my salmon broiled anyways so setting it to about 250-275 will cook it in about 30 - 45 minutes. Frozen crab legs are great in it too, about 20 - 30 mins from frozen.
Could you tell me which model that smoker is? And would it be too much to ask of you to measure the diameter of the hole it sits over? I'd like to replace the chip pan in my Masterbuilt gs40 propane smoker with the one from that model if it will fit over the hole.
Love my MB propane/charcoal. I've searched this forum for mods and made some improvements. Currently I am using the stock chip pan with lump charcoal and I hammered down the vents to stop flare ups, additionally I lined the water pan with foil and added some playground sand and foil on top with a smoker chip pan for flavored chips in the middle. I added a disposable roasting pan for water but I sacrifice a shelf. I've had fun smoking ribs, brisket, salmon and pork butt. You definitely save on fuel because once the pan gets hot enough and the lump charcoal starts to burn hot and you can use them for heat and smoke,just add more from time to time. One last thing I should mention, when I need the smoker to get hotter with the propane running I found that lifting up the pan and putting one foot on the protruding bolts on the bottom allows more flame and the temp rises fast.
