Need Advice for my FIRST SMOKER

[seanysmokes]

Hello All !

My name is Sean and I am from Rockland County, NY.  I have become a great home cook over the past few years and am looking to expand my cooking arsenal with the purchase of my first SMOKER.  I definitely need a gas smoker and would prefer a double door with a window to really limit heat loss as I master the craft of smoking delicious meats and fish.  I figure the glass would allow me to view the smoking processes and limit the number of times I open the door to check on progress.  A separate compartment for water & chip tray would also help keep the heat in the meat compartment.  With that said... I NEED ADVICE !!!

Ideally, I would like a 30-36" gas, double door smoker with a glass window such as the Smoke Hollow 36" LP Gas Smoker with Window. 

http://www.hayneedle.com/product/smoke-hollow-36-in-lp-gas-smoker-with-window.cfm?source=mspla&kwid=SmokersandFryers%20level03&tid=OLP067-1

HOWEVER - I am skeptical of the removable chip tray with this model as it seems flimsy and I have read that using a cast iron skillet mod is the best alternative - I doubt I can mod this type of chip tray if needed DOES ANYONE HAVE INPUT ON THIS ISSUE?

Also thinking about the Smoke Hollow 38 which has both the wood chip tray and water tray in the lower chamber.  Looks like a better product all around.


I would appreciate ALL suggestions on different smoker models and whether or not the glass door would really make a difference for an amateur smoker.

THANK YOU!!

 

[tropics]

I can't help with the propane,but when cooking you do not have to see,get a good Digital Probe to insert in the meat.Cook by Internal Temp you do not have to open the door.

Richie 

Welcome to SMF

 

[SmokinAl]

There are a few guys on here with both of those smokers.

Hopefully they will chime in with their opinions.

A glass window is not a necessity, but it's a nice addition.

However you will just have one more thing to clean after each smoke.

Al

 

[r2 builders]

I have a Masterbuilt propane Smoker (no window) because I have a dual probe digital remote thermometer I dont need to open the door much at all because I can tell the staus of the meat.
But if you want glass that is your call.
Just sharing my experience.
I ditched the chip tray and am using a 10" CI skillet.
I tried an 8" but found the 10" burns wood better.
I primarily use wood chunks but chips once in a while.
If you get a gasser post it on the forum there are a lot of us that have made modifications to improve performance.
Good luck!

r2

 

[slysmoke]

I've had the SH38 for about 2.5 years now, still going strong.

A few things I did to mine:

Added gasket to the doors, (It leaked quite a bit), I used this - http://www.amazon.com/gp/product/B00CI7A69I/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

Tossed the chip pan in favor of a cast iron skillet for using chunks - note the supports for the chip tray were not quite up to the weight of the skillet, luckily I had an elevated cast grate from my grill side burner that fit perfectly.

Filled the water pan with sand and wrapped in foil.

Did the needle valve mod. The factory knob has a bit of play, at least mine did. I can dial it in within 5 degrees or so by just tapping the factory knob, but if I want to be overly precise I fine tune it with the needle valve.

Converted to natural gas, because I have a line right where the 38 sits on the deck.

Best of luck with whatever you decide to go with.

 

[r2 builders]

I made most of the same mods to mine and performs better than stock.

r2