Outdoor Leisure 41170B Smoke Hollow Deluxe Vertical LP Gas Smoker

Average User Rating:
4.66667/5,
By:
Outdoor Leisure Products
  • • 41.5” x 20” x 17.5’ fully-welded steel cabinet • Slide-out drawer for easy access to water pan and wood chip tray • Double-wall construction for consistent temperatures • Stainless steel tubular burner • Over 1,000 total square inches of cooking area • 3 traditional cooking grids • 2 jerky racks / cooking grids • Porcelain coated water / drip pan and porcelain coated wood chip tray • Commercial quality temperature gauge • Electronic igniter (battery included) • Heavy-duty LP cylinder bracket and two, heavy-duty 2-inch inboard wheels for easy mobility • Front, appliance-style adjustable feet to level product while in use

Recent User Reviews

  1. jlmartin61
    5/5,
    "Working good for me"
    Value:
    5/5,
    Quality:
    5/5,
    Ease of Use:
    4/5,
    Heat Control:
    5/5,
    Purchase Date:
    Dec 1, 2011
    Pros - Big, double walled, two door
    Cons - Non so far.
    This is my second smoker. My first was a very cheap vertical gas smoker. I did not want to spend much money until I knew I wanted to smoke much. After a couple of smokes I was hooked. After three years I thought it was time to upgrade. Bring on the 41170B

    While unpacking the smoker after delivery I discovered that it took a hit on one of the upper corners and broke the door hinge. I called OLP and because of the design they had to send our a whole new door. That process took a week but they handled the door replacement with no issues. Man, new smoker and I had to wait a week to use it.

    I am pleased with the quality of the construction. This smoker is very solid and sturdy.

    During the seasoning process I experimented with temperatures. I was able to get it as low as 175 and well over 350.

    After seasoning the smoker my first smoke was a couple of chickens using non other than Jeff's Naked Rib Rub with alder chips. The result was not bad. I thought the chicken could have had more smoke flavor but we are on the right track.

    My second smoke was a couple of pork butts with the same rub. Again I felt the pork could have had more smoke flavor. Up to this point I have been using fairly small wood chips soaked in water. I seemed to be burning through the chips faster than I thought it should. I also noticed that the heat characteristics have changed. It was a little harder to keep the temp up.

    Next I made a run at a couple more chickens but I changed up the wood. On a trip to my local Lowe's I noticed they had a number of bags of wood chunks. Much larger than the wood chips I have been using. I left them dry for this smoke. The wood lasted much longer and the chickens has a smokier taste. Sweet!!! However, I still had trouble keeping the temp up to 225, strange.

    My next smoke will be a brisket. We will see how that turns out.
  2. bigcasino
    4/5,
    "A few Observations"
    Value:
    4/5,
    Quality:
    4/5,
    Ease of Use:
    5/5,
    Heat Control:
    5/5,
    Purchase Date:
    Jun 25, 2011
    Purchase Price:
    275.00
    Pros - large, double walled construction, tank mount, large water pan
    Cons - Chip pan beneath water pan, Door temp sensor way off, Airflow and temperature issues
    I received this smoker last father's day, and  I have used it to smoke a lot of pork butts, briskets and some poultry.  When I first seasoned it I mapped the temperature in the unit with a wireless temp probe, and found that when empty that the temperature varied greatly throughout the cabinet.  The door temperature gage read anywhere from 20-40 degrees low.  The louvers and the back-plane mounted damper do not seem to manage airflow correctly.  The vents on the two sides and back draw air in which is heated and then passes out the back.  When empty the higher racks toward the front were significantly cooler.    I have also found a great sensitivity to any breeze(not a small issue on the high plains of Texas).  This necessitated me building "fort smoker"(junk piled around to create wind breaks), to protect the vents.  This coupled with using my wireless temp probe has allowed me to produce some very good smokes, and I am very happy with it.  Smoking briskets for 16+ hours, only involves adding water to the pan every couple of hours or so, and chips maybe once.  
  3. sotx
    5/5,
    "Best Vertical Smoker I have EVER owned"
    Value:
    4/5,
    Quality:
    5/5,
    Ease of Use:
    4/5,
    Heat Control:
    5/5,
    Purchase Date:
    Jul 1, 2010
    Purchase Price:
    339.00
    Pros - water pan larger than opening to smoking chamber, no flare up, EZ NG conversion, Quality construction, EZ to climate control, low smoke temps
    Cons - Wont smoke under 225 F - Adding an A-Maze-N-Pellet smoker for lower steady temps, nothing else really - great smoker!
    I will edit and complete this review this week-end - but great smoker when coupled w/ A-Maze-N-Pellet --> Unstoppable:)

User Comments

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  1. aland
    Well, they do both go forward and backward. I was not berating any product. The models are similar with different lower box design. All I was asking was, were they having the same problems I was having, being new to propane fueled smokers. Just looking for some helpful advice. Thank you for yours, SoTx. My sincere apologies to anyone who misunderstood what I said or was asking. I do have one final question( I hope no one misunderstands this one), how does one go about deleting a post? Not being a pc whiz, I have been unsuccessful. Thanks to those who might help.
  2. koslo
    Not only is this for the wrong smoker, but they are completely different. This one has a single burner, your model has two. This is a double walled model, yours is single walled. Can understand you trying to get help, but dont bring down the ratings of one model for a completely different one. That would be like posting negative comments on a Ford Taurus because you don't like the Fusion. They're both cars and have 4 doors so they must be pretty much the same thing right?
  3. sotx
    Ok - I found a picture on their site showing the drip pan - it does seem to be a very similar design. I don't put much on the bottom rack. As it wont smoke below 225, It is difficult to get the temp to stay right at 225 and especially with propane - it can go way higher if you don't watch it. As the pressure drops in the tank it has to be adjusted. I drilled out the orifice in mine and connected it directly to the natural gas connection at the house as the regulator is conveniently near the outdoor kitchen; i also added a quick connect and a ball valve. As for regulating the temp and keeping the smoking going - I am switching over to pellets with the AMNPS and then I can easily maintain the temp between 175 - 225 with no issue and the bottom rack issue should resolve itself without using the chipbox and from lower temperatures. Use a 1/16 bit or the next metric size smaller to drill out the orifice for the natural gas conversion. Also, regulating the temp is best done by site; get used to looking at the flame and listening to what it sounds like - i really wish there were better flow valves out there - I have never seen a smoker with a decent flow valve. I learned how to smoke on a Landman Single Door for the most part and these blow that design away but still the same deal - know your flame, watch your water and listen... weather... etc... trial and error you get the same great food but the best is more consistent and a lot less work then with a Landman type design. HTH:)
  4. aland
    To SoTx- yes sir I know it is a different model but this was close. Mine is a dual burner, the other is a single. I don't know if they have purchased one or not. They might have the same problems I've had so far which may be due to the fact I've not used gas smokers before. Gas grills yes, wood -charcoal, yes. I just joined this site and don't know all the rules or where to go to ask questions. I took a shot in the dark. I received my AMZNPS today along with the fancy probe thermometer they advertised, got more meat to try. I'm sure, according to the reviews, it is amazing but I would like to get this smoker to smoke right and maintain steady temps, then compare smoking results. One of the problems is in the regulators. The company rep said to turn the bottle off, disconnect the hose, open the burner valves, shut them off, hook-up again, turn them on and lighthting should take care of the problem. I did a dry run to calibrate the factory temp gauge with the new temp probe and I'll try again. Thanks for your help.
  5. sotx
  6. aland
    Hello fellow smokers- I hope this is the correct way to ask for ideas, opinions, etc. Does anyone have any suggestions on the best method of insulating my new smoker? All I've seen are covers. My smoker(Smoke Hollow 44241G2 vert. gas dual burner) is in my garage and like many others, is made of 16g-14g maybe. I've considered welding blankets, but I was thinking more in the line of insulation board cut to fit(fireproof of course) but somehow temporary for summer conditions. I gave the above review in response to a question asked about a similar model. I know 2 people who have smaller models and love them tremendously and said I would love one too. The company rep told me the problem was in the regulators safety thing. I tried his suggestion to reset the regulator and it seemed work ok but no meat inside. I bought some more meat but I'm waiting for my AMZNPS and digital thermometer. Any ideas will be greatly appreciated. Alan D.