New vertical brick smoker - need advice

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GeorgeP

Newbie
Original poster
Dec 1, 2020
2
0
Just built this great vertical smoker. Had custom metal fabrication done as well. I am using a GasOne 200,000 BTU propane banjo burner which has proven awesome for maintaining heat. It is, after all a large space. I thought the best way to provide smoke was through burning chips using a large pan from BBQguys. The issue is that it ended up providing minimal smoke, plus I was having to add wood frequently to maintain smoke. I could build a fire in the bottom but thought this would be better in terms of a constant temp. It cooked fine, but I needed a better smoke ring. I did end up taking the top off the smoker box and added some larger chunks and that worked better, but any ideas would be welcome
 

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wouldn't worry to much about the smoke ring it does nothing for flavor, i would grab a amnps tube or two and use them for smoke, but that's me.
 
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wouldn't worry to much about the smoke ring it does nothing for flavor, i would grab a amnps tube or two and use them for smoke, but that's me.
Would it be ok to but the amnps 5x8 over the burner or would that chew through them too quickly? Thanks for your expertise!
 
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Would it be ok to but the amnps 5x8 over the burner or would that chew through them too quickly? Thanks for your expertise!
not sure if i would put it directly over burner, maybe off to the side somewhere, keep in mind though the 5x8 tray needs more oxygen to stay lit then the tube, but give it a shot and find out.
 
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