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Hello from southeast Texas

post #1 of 7
Thread Starter 
Hello everyone. I've been lurking here long enough now and decided to join up.
I found this site while researching smokers. I wanted one big enough to smoke sausage and one that has a sausage hanger so I went with the Smoke Hollow 44" pro series gas smoker. There is a pork loin wrapped around some boudin on it as I type this. Just getting used to it still. Lots of information on this site that is for sure!
Keep up the great work here and I hope to see y'all down the road.
post #2 of 7

texas.gif  Good evening and welcome to the forum, from a very nice and cool day in East Texas. Lots of great people with tons of                    information on just about  everything.    

 

           Gary

post #3 of 7

Welcome from Canada, texbowhunter.

 

canada-flag-14.gif

 

Lots of the members of this forum are into sausage and I really hope you post your efforts (we love pictures by the way). 

 

Disco

post #4 of 7
Texbowhunter315,
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.
I had the same smoker that you do, When I got my Yoder YS640 the wife said I was taking up to much real estate on the patio, so I donated my Smoke Hollow to my son. I realy liked that smoker for low and slow at 225 deg. but I hated the whole wood chip tray thing for smoke so I bought an AMNPS from A-MAZE-N {ONE OF THE SPONSOR HERE}
Here is a link to the Mailbox Mod I did on mine:
http://www.smokingmeatforums.com/t/155584/getting-rid-of-the-wood-boxes-in-my-smoke-hollow-44-gasser
You can get a good 10 or 11 hours of TBS with this MOD.
Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf
post #5 of 7
Thread Starter 
Thanks for the link wolfman. I seem to be able to get a little over an hour on one full chip tray. On the loin I did last night used one burner for an hour and then lit the other for a little over two hours of smoke without opening the door. I'm definitely going to look into the mod you did though. It would be nice to not have to reload after two hours, especially when doing sausage.
post #6 of 7
Your welcome!! The mod also works well for cold smoking! You just have to close the side vents on the smoker so you don't loose all your smoke there.
post #7 of 7

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

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