New Gasser

[Big Glenn]

inally got to open the Pit Boss propane my wife got me for Christmas. My first real smoker. What follows are my initial experiences. The box arrived in good shape and everything seemed packed well. The assembly instructions seem clear enough.

Total assembly took about 1 1/2 hours. Here is the feature that sold me on this model, the dual burner system.

The small upper burner is 2,500 btu and is directly under the chip tray, to ensure smoke as low as 100 degrees. The large burner is 10,000 btu to heat the box to 350 degrees (they say.We will see)

Here is the smoke box, and here is the control panel, chip tray and grease drawer

The rack supports are movable to multiple positions so it should be adaptable to varied loads.

It's too late tonight for the burn in so I will be doing that tomorrow. I will post more pictures then.

Thanks for looking

Big Glenn

 

[dcecil]

Glenn, congrats on your new cooker. Look forward to seeing your cooks

 

[gmc2003]

Looks like a nice smoker congratulations. Also I'm glad you let that guy in pic #3 out of the smoker before you fired it up.:)

Chris

 

[SmokinAl]

Congrats on your new smoker!
It looks like a nice rig!
Al

 

[solman]

Not enough love for propane smokers on this forum. That looks like a nice smoker!

 

[Big Glenn]

Finally finished the initial burn in. Put it on high and let it go. I was amazed how fast it heated. Up to 250 in under 5 minutes. I had tested the built in thermometer in boiling water. It read 208. Tested my new Therm Pro in boiling water. It read 211. Seemed close enough. A few minutes later the smoker settled in at 285 on the built in but 325 on the Therm Pro. I tend to believe the Therm Pro since the smoker is supposed to get to 350. I was anxious to smoke something, the wife wants a turkey but we have so much food to eat now I am just smoking a few Italian sausages I have left over from making lasagna. The turkey can wait till saturday.
The only thing I have found wrong with this unit so far is the track that holds the chip was out of place so the chip tray was directly on the smaller burner resulting in a huge amount of thick white smoke and then a large fire in the chips. A small adjustment took care of that and the smoke seems OK now. Going to go check on my sausages.

Big Glenn

 

[culturedhick]

Great looking smoker!

 

[Big Glenn]

Finally tried a real smoke Sunday. A Costco Butt. Rubbed and injected with Apple juice. The ongoing problem was that when I added chips, either dry or wet, I would shortly get billowing white smoke and sometimes fire in the chip drawer so I was constantly messing with it. After the smoke bomb subsided I would get thin smoke for about 20 minutes and then nothing. So start over. Eventually I was afraid the thick smoke was going to ruin the meat so I finished it without smoke. It was tolerable but certainly not what I was hoping for. I have already ordered an amnps tray so better luck next time maybe.