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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-17-2013, 11:53 PM   #1
FLAQUE
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Default Wood and Smoker

Has anyone ever used a smoker(propane style) with the fire inside the actual smoker and not in a firebox? Curious to see what your thoughts were, burns hotter? uneven? more efficient? etc...

Thanks.
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Unread 02-18-2013, 03:17 AM   #2
BigBellyBBQ
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all the gas box smokers are set up like this,
burns hotter? 225 equals 225...
hotter on the the top rack and put your meat fat side down..even your ribs
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Unread 02-18-2013, 06:41 AM   #3
dwfisk
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I have a SS chest from Sams Club, I think about $400 circa 2002; about 5 ft tall and 2 ft square. From top to bottom there is the cook chamber with 4 cooking grates, a drip/water pan, 2 drawers for wood chips or pellets and a pretty large U-shaped burner. It cooked what I thought was some pretty good Q for 10 years after some minor mods. The drawers for wood chips sat right on top or the burners and were way to prone to ignite so I put a 1/4 steel plate "top" on them with a few 1/4" holes to turn them into smoke boxes. I also had better luck with sand in the drip/water pan, usually saturated with apple juice. The sand really helped hold consistent temps. I finally got it dialed in but had to watch it like a hawk. On the effeciency side I could usually get 4-5 cooks out of a regular grill sized propane tank. I was pretty happy with the Q until I built my 120 gallon stickburner. Nothing like real wood; much better flavor & bark. The old SS Sams smoker has been retired to a warming oven for sides & baking cobblers, etc.
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Unread 02-18-2013, 12:51 PM   #4
oifmarine2003
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That is the way I do mine with the fire inside the box and it works great.
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