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Unread 09-07-2010, 09:26 AM   #6
is one Smokin' Farker
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Join Date: 07-09-10
Location: Los Angeles Ca
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I love my gas smoker. I used it for 20 hours straight this weekend. All you need is to have smoke from your wood chip box till the meat reaches 120*, after that the meat wont retain any more smoke flavor. I set mine up with a brisket and would go outside to refill the chip box till the meat got up to temp. After that I would just check every hour to make sure my water pan wouldnt over flow from all the fat that came off the brisket. This was my finished product

and here is the smoker in action

Did a great job on the pork loin too
Masterbuilt XL Smokehouse, Master Forge Smoker, Trusty old 55 gallon drum charcoal grill.
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