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Store bought smoker design issues

post #1 of 6
Thread Starter 

I'm new to smoking and purchase my first smoker, a Brinkmann cabinet type propane and have some design questions.

First off the doors leak like crazy. Is the nomex seals I see around good or do I need like a silicone P-gasket?

Next the flavor chips (or chunks) only last about what seems 15 minutes (30 min water soak first). The chip tray sits right on top of the burner, it seems to be incinerating the chips.

I want to smoke during winter (around 30°F), are these thin walls on this smoker going to be an issue?  Should I add a second wall inside to create an air insulator?

post #2 of 6

For the thin wall issue you can cover the smoker with a blanket during cold outside temps..They make a rope for sealing around areas that are leaking smoke. I think you can find it on ebay or Amazon..I am not a propane smoker but try adjusting your chip pan to a higher level over your flame. You may have to play with that till you get it where it works good for you...

post #3 of 6
The Nomex gaskets look nice but I have never used them. You need to take in account the thickness of it and make sure the door will still close. A real easy solution is to get some high temp RTV silicone (you can get it in black at an auto parts store) and after cleaning the surface on the door real good run a thin bead along the edge of the door where it meets the cabinet. Then take some plastic wrap and cover the RTV and close the door. Let dry then open the door and peel off the plastic wrap. You now have a custom form fitted gasket!
post #4 of 6

Hi Mav.

 

Good advice from Dave and Roller...I'll add a tip regarding your chip box.  I don't know which smoker you have or what the chip tray looks like, but in my gasser (GOSM) I threw the stock chip tray away a long time ago and replaced it with a small iron skillet.  The thicker layer between the flame and the wood made all the difference.  And I almost never use chips.  I prefer fist-sized chunks, and usually throw about 2 in there at a time...sometimes more if I want a heavier smoke.  The larger chunks will last longer than chips, and are less likely to flare up.  And if you do get flare ups, use some foil with a few small holes poked in it to cover your chip box...it'll limit the oxygen getting to the wood.  BTW I never soak chunks/chips...its a waste of time because the water must evaporate before the wood will begin to smoke.

 

Hope any of this helps...Good luck!

 

Red

post #5 of 6

These guys got you covered, and to echo what Red said with a few pics..

 

 

 

And I done exactly what  dave said on my stick burner but instead of plastic I pam sprayed the area I did not want the silicone sticking to. 2 years still holding

 

you can barely see it on the cook chamber door at the bottom right.

 

 

post #6 of 6
Quote:
Originally Posted by SeenRed View Post

Hi Mav.

 

Good advice from Dave and Roller...I'll add a tip regarding your chip box.  I don't know which smoker you have or what the chip tray looks like, but in my gasser (GOSM) I threw the stock chip tray away a long time ago and replaced it with a small iron skillet.  The thicker layer between the flame and the wood made all the difference.  And I almost never use chips.  I prefer fist-sized chunks, and usually throw about 2 in there at a time...sometimes more if I want a heavier smoke.  The larger chunks will last longer than chips, and are less likely to flare up.  And if you do get flare ups, use some foil with a few small holes poked in it to cover your chip box...it'll limit the oxygen getting to the wood.  BTW I never soak chunks/chips...its a waste of time because the water must evaporate before the wood will begin to smoke.

 

Hope any of this helps...Good luck!

 

Red

 

Thank you!!

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