- Mar 18, 2008
- 5
- 10
Hey guys. First off I'm glad I found this place, you guys seem very knowledgeable about smoking! As for me, I have been smoking meat on and off for the past couple years. Traditionally I have been using a set up of 2 terracotta pots with an electrical element to provide the heat for the wood chips. While this worked well for me I felt it was finally time to upgrade. I put together a wooden smoke hut. Its built mainly out of 2by2s and plywood(I can post some pictures if you want). As for my heat source I had picked up coleman propane burner from canadian tire, it fits very nicely into the base of my smoke hut. This leads to my question: It was brought to my attention that fumes from the combustion of the propane could interfere with the taste of the meat and that a combustion chamber and exhaust pipe must be built so as the fumes from this combustion will not encounter the meat. But then I thought that we cook with propane and the food is directly above it on a BBQ. So I guess my question would be: Do you guys think I need to build this chamber so as the fumes from combustion of the propane will not encounter my meat?
Thanks for your time,
Dane
Thanks for your time,
Dane