Another Newbie Question

dblbogey · Jan 29, 2013

I have what's called around here a gas hog cooker. It's a trailered cooker that'll fit about a half a hog or so. I've smoked on it a few times both ribs and butts. There is no built in place for wood chips so i've been using a metal chip box I bought at Lowes and sitting it on the grill top a little ways away from the meat.

i don't seem to be getting much if any smoke. Usually running temps of 180 - 225 depending on what I am smoking. I used apple chips bought from lowes and soaked them for around 30 minutes prior to use. Suggestions?

chef willie · Jan 29, 2013

Might be to far from the heat source to smolder? Many here are non-soakers, myself included, and I'm more of a 'chunk' guy then chips. I also use the A-Maze-N-Smoker or AMNS from Todds company...works great for hours of continuous smoke. Click on the link to the right for more info. I'm sure they'll be more answers for ya soon....

s2k9k · Jan 29, 2013

Yes, I think if you got your wood pan right above the shield it might work, you might have to play with the height to get it just right.

I agree with Chef Willie, no soak and chunks last a lot longer than chips.

You might want to check out the "Tube" smoker from Todd, it has show very good results inside of propane smokers:

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS

dblbogey · Jan 29, 2013

S2K9K said:
Yes, I think if you got your wood pan right above the shield it might work, you might have to play with the height to get it just right.

I agree with Chef Willie, no soak and chunks last a lot longer than chips.

You might want to check out the "Tube" smoker from Todd, it has show very good results inside of propane smokers:

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS

I've looked at Todd's smokers but frankly don't feel like there is enough information for me to make a decision. Do you light them or are they just another "holder" of chips, etc.? I saw that some use saw dust. Is it because they smoke at a lower temp?

smoking b · Jan 29, 2013

Dblbogey said:
I've looked at Todd's smokers but frankly don't feel like there is enough information for me to make a decision. Do you light them or are they just another "holder" of chips, etc.? I saw that some use saw dust. Is it because they smoke at a lower temp?

Yup you light them & let them burn a few minutes then blow them out & they smolder & give you a steady supply of smoke for hours.

Yes sawdust is used at lower temps - at higher temps it will ignite & burn too quickly.

As Dave suggested, a tube smoker from Todd would be what you need.

dblbogey · Jan 31, 2013

Ok I want to order one of the smokers. How do I know which is best for my application?

Also, since there is no way I will have it by Saturday for my next big smoke I have thought about a temporary solution to my current chip box being to far away from the heat. Thought about rigging it in a way that it will hang next to the shield. Does anyone know if a coat hanger emits toxic smoke? Maybe I could burn it in around 500 for an hour or so to make it safe. Any ideas?

smoking b · Jan 31, 2013

Dblbogey said:
Ok I want to order one of the smokers. How do I know which is best for my application?

Also, since there is no way I will have it by Saturday for my next big smoke I have thought about a temporary solution to my current chip box being to far away from the heat. Thought about rigging it in a way that it will hang next to the shield. Does anyone know if a coat hanger emits toxic smoke? Maybe I could burn it in around 500 for an hour or so to make it safe. Any ideas?

Call Todd (952) 736-7678 Tell him what you will be using it in & he will tell you what will work best for your application.

I'm pretty sure that I recall clothes hangers are not recommended for use in food situations.

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Another Newbie Question

dblbogey

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chef willie

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s2k9k

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dblbogey

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smoking b

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dblbogey

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Smoking Guru

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