Just finished building my smokehouse but still not sure about propane or electric.. please advise?!

[grillmaster brian]

As you can see it's finished tongue and groove. It's set up for propane but I can change it if necessary. I want to use propane but have read some things about losing flames and gas build ups.. I know to open the door before restarting it but just feel I need to hear more pros and cons for both.. thank you in advance to all of you that help!

 

[SmokinEdge]

Nice build.
Not sure of your climate but that burner looks big for the space. Also the air inlet looks to small if it’s just the one on the side. I would suggest more air inlet or change burners and use a long black iron pipe to put the Venturi outside with the burner inside. I would go to the Tejas Smokers web page for that. They also have the safety switch too. My smokehouse house is 3’x3’x7’ I use a turkey fryer with a cast iron pan on top I also have a needle valve on the gas supply line, this is a must.

On the other hand it looks like you may be able to use a hot plate (electric) really depending on the temperature range you wish to run.

 

[JLeonard]

Great looking smoke house.
Jim

 

[bill1]

I'd sure vote electric. Lot more precise temperature control than with gas. With those beautiful wood walls you want to keep the temperature on a short leash. (To say nothing of burning down other valuable structures.) There's a lot of wall area there (for power losses) but I think at <200F smoke temps you should be fine with 120V/15A service. (or maybe two 15A circuits) But it'd be nice if you have 240V 30 or 40A on tap if you want faster warm up or plan to do a lot of door-opening. I'd maybe recommend a nice precision power-controlled element for a CI pan with chips or pellets for constant smoke generation (about 600W should do the trick) and then another element (1500W or so) on a thermostatic (on-off) control to regulate cook temperature.

 

[grillmaster brian]

Nice build.
Not sure of your climate but that burner looks big for the space. Also the air inlet looks to small if it’s just the one on the side. I would suggest more air inlet or change burners and use a long black iron pipe to put the Venturi outside with the burner inside. I would go to the Tejas Smokers web page for that. They also have the safety switch too. My smokehouse house is 3’x3’x7’ I use a turkey fryer with a cast iron pan on top I also have a needle valve on the gas supply line, this is a must.

On the other hand it looks like you may be able to use a hot plate (electric) really depending on the temperature range you wish to run.

 

[grillmaster brian]

I plan using cast iron as well.. I'm in northern Indiana..