What are the benefits of the propane smoker as to the old fasioned wood fire? I would love to hear some of the advantages as well as the dis advantages? Would it be wise to purchase one and what brands do you guys recomend?
By golly Al, you sound like you have told a few stories, kicked an ember or two and enjoyed good friends while dodging smoke too.I think a wood burner makes a smoke an all day experience. Don't get me wrong I love good food but with all the set and forget things we have in life sometimes like Dave Omak said, you just gotta stop and tend the fire. Have a couple of friends over, sit around the smoker, complain about how the smoke follows you no matter where you sit.
Ever notice how when you build a campfire every man there needs to mess with it. Just something about the male of the species, building fire and cooking food. No offense intended ladies.
Sometimes I just like doing things the "hard way"
By golly Al, you sound like you have told a few stories, kicked an ember or two and enjoyed good friends while dodging smoke too.
Some fond memories are filled with smoke.......
this kinda sums it up for me. i have both and enjoy using both but for ribs, butts and chuckies i gotta light a fire, while for birds and other foods like beans stuffed peppers and such i like the ease of my propane. but to confess i use a charcoal box with chunks of wood in my gasser. i will say for bacon and such you can't beat a gasser shut off with the amaze - n - smoker in it for a cold smoke set up.I use "propane" (GOSM BB) and "wood" a stick burner.(Frank)
I have primarily been using Frank.
My thought is this:
I try for what I believe is a more traditional type of barbecue when using Frank and do not really consider it smoking, but rather traditional barbecuing. I will try for as little smoke as possible.
When I use my GOSM my goal here is to infuse smoke flavor while cooking