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New to propane

post #1 of 2
Thread Starter 
I have always used charcoal, but I am cooking meat for a church gathering and it's gonna take more than my charcoal smoker will hold. I am going to borrow a propane smoker for this and wanted to know if there are any pointers, or things to watch out for before my maiden voyage. Planning to fire it upand play with it this week, before the cooking next weekend. Looking at doing about 45 or 50 pounds of pork shoulder.
post #2 of 2
Thread Starter 
This is the smoker I will be using

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