SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Propane Smokers › Perfect Flame LP Smoker
New Posts  All Forums:Forum Nav:

Perfect Flame LP Smoker - Page 2

post #21 of 38
First off welcome to SMF. You'll like it here cause there are alot of good people here thats would just love to help you out in many ways. As far as your smoker I take it that it your is like the Gosm (mine) or a box style smoker it's easy just put your wood in the pan dry is my way. and let it rip. You don't want to see alot of smoke if you can smell it you're doing things right. As far as smoke flavor what kind of wood are you using thats where you get smokey flavor fruit wood are suddle and hickory and mesquite is a stronger flavor so try another type of wood and let us know.
Welcome To The Addiction.
post #22 of 38
Thread Starter 
Hey guys!

Hope all is well with everybody. I smoked on Saturday...2 boston butts and chicken breasts. The smoke turned out really well and I've been really happy with my PF smoker. I enclosed a picture, admittedly it's not a very good one but it gives you an idea of what it looked like. The butts smoked for around 9 hours and the chicken about 4. After pulling the pork, I tried a new sauce: Stubbs Honey Pecan. If any of you get a chance, try it out. It was a nice change from the normal. I usually serve my pork naked and allow folks to choose what kind of sauce they want. I offered the Stubbs and my homemade carolina style sauce this time.
The chicken was smoked on the top shelf in a pan while soaked in white wine and seasoned with salt and pepper. It turned out very tender and we've enjoyed it in salads over the past couple days.

Has anybody tried wings in this smoker? What about seafood? If I smoked bacon wrapped scallops or salmon would it leave an odor in the smoker for the next smoke?

CHEERS!

Rick
LL
post #23 of 38
Have not done wings yet, but I want to try them.
post #24 of 38
Congrats, looks good and I'd love to have some of it.

In response to your wing question, yes you can, I cooked these in my GOSM at 275°-285°, have to keep an eye on them 'cause they cook quick.



Gene
post #25 of 38
Thread Starter 
Oh man those things look good!
post #26 of 38

Smoking Wood

Hello...I just bought the Perfect Flame LP Smoker..seemed like a bargain at $119. A friend has one and has Wow'd me with the results.

I noticed that someone was smoking with Black Walnut. In my area, it's understood not to smoke or even burn BW in the fireplace. It's so dangerous to respitory health and is considered a carcinogen . I only learned of this when I started doing wood turning. The instructor is also a doctor...he said to be careful even when chipping the wood on the lathe as not to breathe it.

Just a friendly "beware" of the BW.

I can't wait to get my smoker out of the box and get to business!
post #27 of 38
bought one as an entry level about a month ago and with minor non permanent mods i have had great results with consistent cooking temps.
post #28 of 38
what he said ....brineing is the key to good bird
post #29 of 38

Questions about the Perfect flame 36" LP

Hey Fellas,
Not sure if this is the correct place to post this but it seems you all have been using a Perfect flame LP, and I had a couple questions. I was thinking about getting one (need to get before thanksgiving, done the fryed turkey a couple times, now its time to smoke) and was wondering:
-What is the lowest temperature the perfect flame can maintain?
-Does it have good space?
-Has it been durable?

Thank you much!
post #30 of 38
Hey Fellas,
Not sure if this is the correct place to post this but it seems you all have been using a Perfect flame LP, and I had a couple questions. I was thinking about getting one (need to get before thanksgiving, done the fryed turkey a couple times, now its time to smoke) and was wondering:
-What is the lowest temperature the perfect flame can maintain?
-Does it have good space?
-Has it been durable?

Thank you much!
post #31 of 38
1. durable.....so far so good
2. lowest temp......dunno, haven't temped it but i do know low is too low to move that bird saftly through the danger zone.
3. good space.....o.k. but not for a big bird.....10# maybe...haven't tried.

not sure if i helped you......... a UDS should do just fine.
post #32 of 38
As rob said... Lowest temp should not matter on the turkey, in fact u want high temps (280-330) for poultry... Low and slow doesnt do anything for poultry... Higher temps help get u a crispy skin....I have had a 14# turkey in mine but it was close to not fitting..I love my little perfect flame..I mainly use it for abt's and beans now that i have the lang...It makes a great starter smoker IMO...Happy smokes..
Oh and PS-- DO NOT trust the thermometer that comes in it..Get a good digital therm. Mine is over 50* off !!
post #33 of 38
that's how much mine is off........
post #34 of 38
Lol, yeah, ive been getting the impression that the thermomaters that come with it are pretty bad. Actually i dont think ive ever seen a stock thermomater that has worked with any device ive had.

But thank you, you have answered my questions. I just wanted to make sure that it can go nice and low for other applications (you know my fat self cant just smoke a turkey, need to smoke all year, all meats lol) and wanted to make sure it was durable.

One of yall mentioned that you dont want to smoke a turkey low, this will be my first time, so if you dont mind me askin, what temp/for how long total or per pound do you find works good for you?

Thanks again fellas
post #35 of 38
So im sorry Jax, just to clarify, your saying that basically smoked turkey shouldnt be smoked, but roasted with smoke at 280-320? Forgive me if im confused! Also if you know aprx cooking times per lb at that temp, id appreciate it!!!
post #36 of 38
yup.....i have not smoked a whole gobbler so i'm sure some one can chime in on the times but as always go by temp. as for other things i have smoked butts, beef ribs, brisket, whole chix, BBs and spares, ABT's, whole turkey breasts, nuts, and CSRs in this unit and all have came out terrific ........and i am a novice at this.
post #37 of 38
I wouldn't call it raosted but yeah, higher temps are better for a crispy skin, plus it will help u get out of the danger zone within the 4 hours .. Btw , just noticed i typed 24#'s on my previous post.. I meant to say i have had a 14# turkey in the perfect flame...Sorry its been too long since i did the turkey to remember how long it took ( plus im old)biggrin.gif But the time it takes will vary alot depending on the temp u go with... I THINK my 14#er took about 6-7 hours with the smoker at around 300....Hope this helps.Happy smokes.biggrin.gif
post #38 of 38
Appreciate the help guys
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Propane Smokers
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Propane Smokers › Perfect Flame LP Smoker