Am I a traitor, hehehe

Discussion in 'Propane Smokers' started by gt2003, Feb 27, 2008.

  1. gt2003

    gt2003 Meat Mopper

    I've currently got an old New Braunfels "hondo" smoker (5-6 yrs old). It is the basic horizontal smoker with the offset firebox. I will tell you, it can get quite tedious monitoring the temperatures all the time. It is almost on its last legs and I'm wanting to get some input on the gas/propane smokers. Is it easier to maintain the temps in these? Or, do I simply need to be more dedicated (like I used to be) and make sure my temps stay within range. Any thoughts from those that have gone from fire boxes to gas smokers? Let me know. Thanks, Greg
  2. striding man

    striding man Smoke Blower SMF Premier Member

    Once you get the temp set with gas, it should stay right there. That's why I modified my ECB to gas. I couldn't keep the temp up with charcaol the last time I used it(probably operator malfunction[​IMG] ) so I converted it to gas.
  3. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    you'd love gas .at least i do. set the temp and its good to great for doing sausage when you need to start out at one low temp and steadly increase higher and higher[​IMG]
  4. drinkdosequis

    drinkdosequis Fire Starter SMF Premier Member

    I have a propane GOSM and love it. I have an ECB and ordered a kit yesterday to convert it to propane. I just couldn't seem to master the ECB charcoal.
  5. badss

    badss Meat Mopper

    I got gas too....I mean I got a GOSM and am anxiously awaiting my new Coodshack electric in the next few days. I am going to rig up a basket for the back of my fifth wheel so I can take my GOSM camping and the Cookshack Amerique will be in may garage. Wood availability is also another consideration that one has to take into account when buying a smoker. Exotic woods are not in abundance here. Wood like Mesquite is only known as something you buy in a bag, hickory, apple and the others are also real rare so going gas or electric are sometimes the only option one has. If the food tastes great and you and your guests are happy...thats all that should matter....smoke on dude!
  6. fatback joe

    fatback joe Master of the Pit OTBS Member

    Traitor!!! [​IMG]
  7. greazy

    greazy Fire Starter

    Each kind has its advantages: gas is great for set and forget. I don't know how well the offset design would work. There is a gas conversion that has drawn rave reviews from other threads of this forum. Graze around.

    An offset, wood fired rig is superior for burning fallen pecan limbs, drinking beer, and philosophizing about temps with a buddy when you have no need to multi-task.

    Elecs are best for the guy who drags it out once or twice a year and does not want to burn down the town.

    My studied conclusion....get all three.
  8. I like my Q to GIVE ME GAS...not vice versa!! [​IMG]

    ALTHOUGH...I'm sure the gassers are COMFY in bed..while the 'stickers' are 'monitoring'....
  9. strider

    strider Newbie

    I had a Hondo also and for the same reason you mentioned I sold it and bought a Weber Smokey Mountain.

  10. gt2003

    gt2003 Meat Mopper

    I get great Q with the hondo. I had a recent "smoking" where I was trying to also get stuff done around the house. So, I would build the fire larger than usual so it would burn longer and unfortunately hotter. It ended up with Jeffs rub getting a little too done, almost burnt. The Q was Ok but not quite up to the standards I was used to.

    I guess I need to decide whether I want to actually spend the time smoking or if I want something where it doesn't matter if I get preoccupied. For now, I will only smoke on days where I can commit to drinking beer and monitoring smoke temps. Thanks for the input, Greg
  11. fatback joe

    fatback joe Master of the Pit OTBS Member

    How much space do you need? Do large cooks? Just curious if you have looked at a WSM.......still charcoal/wood, but can give you long cook times. Or depending on your budget may a Stumps or something similar if you need more volume.

Share This Page