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which propane smoker to get?

post #1 of 5
Thread Starter 
I'm new to smoking, and picked up a ECB two weeks ago. I did a bacon explosion on Memorial Day and a whole chicken this past weekend. Both came out great, except the skin on the chicken, very rubbery. My issue is I couldn't get the temp to stay anywhere near 225*. Lucky to get it to settle around 175*. I had to constantly monitor or frddle with it in an attempt to keep temps up.

I'm usually smoking while at camp, and I hate not being able to leave to go visit friends or take a spin on the golf cart.
So I'm looking into propane smokers. Looking to keep it around $200.00. Thanks in advance....
post #2 of 5

What width are you looking for? Do you do whole packer briskets and full racks of ribs? This will narrow down your options.

post #3 of 5

The Smoke Vaults are popular as well as the Landmann gassers. They can easily hit 325 for crisp Chicken skin and with a Needle Valve Mod will give a full range of temps for just about anything you can think of...JJ

post #4 of 5
Thread Starter 
Quote:
Originally Posted by bregent View Post

What width are you looking for? Do you do whole packer briskets and full racks of ribs? This will narrow down your options.

Seeing this will be at the campground, I'm looking for a smaller unit. If I can fit a med turkey and a chicken or two I'd be happy.
Not too concerned about fitting a full rack, I can always trim to fit.
post #5 of 5

I started with a Masterbuilt 7 in 1 as my first gasser. I could do 3 racks of SLSR rolled, 2 butts around 8 lbs each, or 2 whole chickens. You could probably do a turkey if you cut it into halves or quarters. It's not big (grates are about 16 in.), but it's portable and versatile (you can use it as a grill, fryer, and boiler, too). Plus you can get them for around $100-$150. 1 problem is that it's like a bullet smoker, so moving food around can be a pain if you are working with multiple grates and you need to flip or rotate levels. Also, the access to the burn tray is cramp (I moved the water pan to the bottom grate and bought a cheap 16" grate to still have 2 levels, and I could then fit chunks or chips easily), and accessing the water pan is impossible without opening the cook chamber but the pan is so big you would only need to worry about filling it when a cook goes past 8 hours.


I wanted something with more room so I could do whole slabs flat, whole packers, and where moving food around would be much easier. I ended up getting a Smoke Hollow 38. It's easily lifted, but I would not want to have to move it regularly from one site to another. 

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