what kind of smoker do I need to look for in propane type I think

Discussion in 'Propane Smokers' started by kmadson, Dec 9, 2007.

  1. kmadson

    kmadson Fire Starter SMF Premier Member

    [​IMG] eek!!!!Well I think I am going to get a Big Headache trying to figure out what brand of propane smoker I need to have[​IMG] . I know I'd like to be able to smoke some cheese so do I need one that has a smoke generator or will a, oh say GOSM Propane Smoker do the trick. would like to be able to do two turkies at a time also. Any and all information would be greatly appreciated.kmadson.[​IMG] under $300.00 I hope[​IMG]
     
  2. rip

    rip Smoking Fanatic

    If it were me I would buy a "smoke vault" hands down. But thats just me.
     
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Choose the type of smoker will fit your needs most often. Any smoker can have 3 or 4 charcoal briquettes going in it for a low heat source to smoke cheese. Honestly, a propane, electric or even a charcoal/stick burner smoker can have a couple of charcoals in it too provide low heat for smoking cheese.
     
  4. oillogger

    oillogger Meat Mopper OTBS Member

    I have been real happy with my 1-1/2 year old GOSM Big Block that I got from Amazon for $189 including shipping. It will hold as is 12 racks of ribs, or up to 12 chickens, or 4 large briskets, or at least 6 large pork butts, or 2 of the largest turkeys you can find. You can still get them for $199 from Amazon.

    http://www.amazon.com/gp/offer-listi...7245808&sr=8-4
     
  5. kmadson

    kmadson Fire Starter SMF Premier Member

    Thanks Rip I will go look at some. If you have one where did you buy yours? kmadson
     
  6. kmadson

    kmadson Fire Starter SMF Premier Member

    what about doing cheese? I'll go check these out also. Thanks kmadson :eek:)
     
  7. kmadson

    kmadson Fire Starter SMF Premier Member

    MossyMo, what do you mean about the charcoal being added to it? If it is propane where or how would you do the charcoal thing? Can you tell I am Very New at this LOL :eek:). kmadson
     
  8. rip

    rip Smoking Fanatic

    I have a BBQ Grillware I got at Lowe's, but when I buy another one it will be the Smoke Vault.
     
  9. kmadson

    kmadson Fire Starter SMF Premier Member

    Ok. I did my first whole turkey today on my grillzone gas grill. Sure hope it tastes as good as it smelled. I am sending it to calif. They will have to tell me what it was like so I can make any adjustments. Tried to smoke cheese but couldn't get the temp. below 100* so I finally gave up, even raised the lid allot but still didn't work. Oh well I'll just have to wait till I get a smoker :eek:) Thanks kmadson
     
  10. kmadson

    kmadson Fire Starter SMF Premier Member

    Well I'm checking out for tonight. Have a Great evening and a great week.Looking forward to more thoughts on kinds of smokers.kmadson :eek:)
     
  11. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    kmadson
    Just about any vertical smoker can smoke cheese. The problem is keeping the heat low. With that I am saying instead of using propane or electricty as a heat source; substitute a few charcoals to the bottom of your smoker. Just a few charcoal briquettes should keep your smoker at a low enough internal heat level for putting smoke to cheese.

    I have a vertical 7' propane smoker I use for sausage in the winter but I have fired up just a few charcoal briquettes in the summer for smoking cheese in it. You will be surprised how much heat just a few charcoal briquettes will put out. If it gets too warm, just take a piar of tongs and remove a briqutte or two.
     
  12. kmadson

    kmadson Fire Starter SMF Premier Member

    so do you place it in a container? Like in my Grillzone BBQ would I put the charcoal in somthing like my smoker box over the propane area and light them. I know you are rolling your eyes on this one [​IMG][​IMG] setting it under the smoke box to get smoke going? How long do you smoke cheese? hour or so? Questions ,Questions[​IMG] kmadson
     
  13. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Yes that's what you would do. Don;t forget to add the wood though,lol.

    Figure 45 minutes to an hour and I'd start with a fruit wood like apple and see how you like it. Very easy to overdo the smokey taste with cheese, it soaks it right up.
     
  14. kmadson

    kmadson Fire Starter SMF Premier Member

    Thanks Ron,I'll have to give it a try, and nope I'll not forget to put the apple chips in LOL LOL signing off kmadson :eek:)
     

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