How good is the Smoke Hollow 44" smoker ?

[jrod62]

Was at Sam's today and seen this smoker. Looks like a lot of room in it. Before I buy it

like to find out more about it . So any info will be helpful. Does the AMNPS burn good in it ?

Temp control ?

IMAG1133.jpg

• jrod62
• Feb 26, 2013

IMAG1132.jpg

• jrod62
• Feb 26, 2013

Thanks for any help on this.

 

[mhchops]

I was considering that smoker myself but read lots of bad and some good also i think the size is great but the way i understand it really eats propane like almost a 20 lbs tank on a good smoke. There is a smoke hollow post that you can read, its under propane smokers i dont know how to link you there or i would

Mhchops

 

[jhs1957]

I just bought this from asms about 3weeks ago new to smoking ,bit o think it will work just fine.

 

[jrod62]

Just wondering if it will go low enough for smoking sausage .

 

[jhs1957]

ok I am going to try this again. Tried posting last night from my phone and the touch screen keypad is very touchy. so far i have smoked a pork loin, fatty, and 4 slabs of ribs, temp was at or around 225 -250 at that temp it is hard to keep chunks from burning. I also smoked  a batch of jerky and a batch of snack sticks. the snack sticks came great. I started them smoking at 120 then bumped up

the temp by 10 or 15 degrees every hour untill they were done. i had excellent smoke with these. I was able to set knob by pushing in and turning to offf position until flame was very low with only one burner.  the ambient temp was somewhere in low 30 upper 20s . I am not sure i should be doing this or not but flame did not go out. i have not tried this when smoking at 225- 250 range am a

little leary if flame goes out and other burner is still going if i would have a problem

the therm with unit is off and for now i am using a oven therm problem with that is half way threw smoke you can not see threw widow anymore

as far as propane im not really sure i have one small tank and one larger tank of rv . i switched from little tank to big tank when i went to smoke the ribs . I did not want to run out in middle as i was in

house checking occasionally because was so cold that day.Overall the food has been coming out good ..

 

[s2k9k]

Ed, I don't know about the Smoke Hollow but I do know a lot of people have had a very hard time with the AMNPS and propane smokers, the burner just burns up too much O2. But there has been really good results with the AMNTS (The Tube) and propane smokers.

 

[jhs1957]

I was able to get temp as low as 120. I used one burner and turned towards off position untill flame was very low . Worked really good and wind did not blow out. ambient temp low 30s.  I smoked snack sticks and they came out great. I had about 6 hours and good smoke. I smoked a batch of jerky that came out good but I overdried them for my taste  but that i figured was me learning the smoker... I smoked 4 racks of ribs last sat. that came out very good. smoked at 225- 250 range . I am haveing trouble with smoke flare ups at this range.. same problem when I smoked a loin... I believe it would work by setting the one burner like I am doing snack sticks and the other burner higher . My concern is if the low burner goes out. whcich it hasnt yet.

As for the propane usage I am not sure I have one 20 lb and one tank that is bigger I use in rv. I swithed from the smaller one to the bigger one when I went to do the ribs. both still have propane left in them

 

[jhs1957]

I am sorry for posting twice I did not see that it was being held...

 

[jrod62]

Jhs1957, thanks for the info, that's was what I was looking for, if I would be able to get the temp down to 130 without the flame going out.
I might PM you for more info, after I look at it some more .

 

[kathrynn]

I use a Camp Chef Smoke Vault...propane smoker.  I have the   AMNTS (The Tube).  My smoker doesn't eat propane.  I can do many many smokes on one 20 pound tank.

The company is coming out with a 40" smoker later this year too.

Kat

 

[hogrider47]

Hi jrod I have the 44 inches by Smoke Hollow and I really like it I only use one of the burners and it isn't hard on propane I have did about 4 or 5 long smokes and its still on the same 20 lb tank I did put a neele valve on it to control the temps better and the tube pellet  smoker from Todd works Fine I'm not sorry I got it It does leak a bit of smoke around the door but I can deal with that For the money I give it a thumbs up

 

[jrod62]

Ed, I don't know about the Smoke Hollow but I do know a lot of people have had a very hard time with the AMNPS and propane smokers, the burner just burns up too much O2. But there has been really good results with the AMNTS (The Tube) and propane smokers.

Thanks for info.
I might try the mailbox mod. For the AMNPS.
I have been thinking about trying the AMNTS.
So might have to place an order for it.

 

[jrod62]

Hi jrod I have the 44 inches by Smoke Hollow and I really like it I only use one of the burners and it isn't hard on propane I have did about 4 or 5 long smokes and its still on the same 20 lb tank I did put a neele valve on it to control the temps better and the tube pellet  smoker from Todd works Fine I'm not sorry I got it It does leak a bit of smoke around the door but I can deal with that For the money I give it a thumbs up

Thanks.
Sound likes the AMNTS is the way to go .
I will add a needle valve to it.
Were do you put the AMNTS in the smoker ?

 

[jhs1957]

If u put a neadle valve how will that work with two burners will u be ableTo have one on low for chips and one on say med for 225 temp

 

[hogrider47]

jrod If I have the right side burner on I place the tube smoker beside the left side air intake and next to the left chip box

 

[jrod62]

jrod If I have the right side burner on I place the tube smoker beside the left side air intake and next to the left chip box

Thanks,

 

[schultzkasha]

I just got the same smoker and I smoked some pork loin and it worked great . I was wondering if anyone has smoked cheese on the 44 in smoker ? If so how did it turn out ?

 

[aland]

Hi- I use my 44 to smoke cheese, Spam, boloney, boiled eggs, nuts, etc and use the AMZNTS. I use no heat. If you go above 90* or so, the cheese will get soft and, believe me, sag thru the grates. Tastes great but a real booger to get out. I keep mine in the car shed out of the sun but I have to wait for a cool day. If it's 90* or higher, it's risky. You can freeze some jugs with water and put them in there to keep the temps down, but put them in a pan of some sort to catch the condensation. aland.

 

[aland]

Also, I forgot, if you have trouble keeping the temps down when you do use heat, set the knob on HI, then turn back towards OFF to get a "pilot light" like flame. Works for me. Good luck, aland. 

 

[schultzkasha]

Thanks for the tips . I will try them