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[four20]

Purist throw log after log into the fire,but we gassers drink booze and relax. Now I have kept the chimney stoked, and I have gassed my meat with ease. Lets poll this.

 

[lonestarmedic]

Hi, I am JB and I am a gasser. Having stoked wood and charcoal for years, I truly enjoy the propane and wood chunk box smokers I own. I have made a lot of modifications to get them where I want them. And they do need tending to put out a quality product. I will still use charcoal and wood on occasion, but only to keep my skills up to the challenge.  I often wish that we gassers had a class in the various competitions. It is supposed to be about the finished product, and so many times it turns out to be more about the gear and the campsite/pit area.

 

[SmokinAl]

I have 3 charcoal/wood, 1 electric, & 1 propane smoker. They each have their own unique attributes. I must say that I use the gasser more than the others.

It's just too easy to use & the taste difference is negligible.

Al

 

[seenred]

I still own a GOSM gasser, but since I bought a pellet cooker, I can't remember that last time I had the gasser out of the garage.  Occasionally, I'll cook for large groups, and the extra space comes in handy...but for the most part, the pellet pusher provides all the ease of use of a gasser or an electric, plus I'm cooking over a wood fire.

Red

 

[bbqbrett]

Never used a gasser. I do charcoal and wood but I like starting and tending the fire. It really does not take that much more time and does not keep me from having some tasty beverages!

 

[four20]

I know its a provocative title, but its always nice to know why we each chose the equipment we use. Now I have never tried to run a 12 ft brick pit or a 8 ft dbl barrel counterflow smoker, and yet I really have no need to.

 I understand more bout each person which has posted at this point. End product to me is key lonestarmedic confesses, but I agree is the best answer. no matter what size or fuel the cooker is designed for, it is imperative it be learned.

No two cookers are alike, and no two pieces of meat. Many smokers come and go. Fuels will change.

Determination and perseverance win the day at 4:00 am when everyone else has long left you lonesome. Now chime in, I’m sure you have answered before. What’s it going to harm to once again answer.

 

[3montes]

Never used a gasser. I do charcoal and wood but I like starting and tending the fire. It really does not take that much more time and does not keep me from having some tasty beverages!

I agree. I'm on of those purist as people like to call us. The only reason I use charcoal is to start my wood. I don't consider tending  a pit fire a pain at all. I enjoy picking out a split based on it's size and how much temperature I want to create. Poking the fire and moving the coals to get things breathing right, choosing wood mixes for a flavor profile. And believe me I have my share of beverages while doing it.

Fire management is not for everybody but I'm glad I know my way around a wood fire around and have gotten damn good at it. It's becoming a lost art in many ways .Anybody can fire up a gasser or plug  a outlet in the wall. 

 

[four20]

Purist is probably not the right term to use. I am gonna say stokers from now on.

I feel more control with my gassers than ever did with coals and wood. One of my favourite flavorings I use is West Virginia short needle yellow pine needles. It adds a citrus profile that stands out like rosemary. Added to the drip pan as well as the chip tray.

My gasser also allows me to have a very faint smoke flavor or create a tea if you will from sawdust in the drip pan which imparts a woody tone that I could never achieve with coals without that covering envelopment of combusted wood and coals.

Take black walnut for example. It is not a good flavor for long smokes, but sawdust or my favourite router shavings makes a great essence (steam) with salmon if put in the drip pan with water or beer.