GLOCKer
Knows what a fatty is.
Long story short:
I participated with a team of novices in our first ever KCBS sanctioned BBQ competition in the backyard category and our team won Grand Champion! One of our prizes was a 36" Landmann vertical gas smoker; we had a lottery to see which of the six team members would get to take it home and I won it!
My experience smoking has all been with charcoal. I started on a tiny little Brinkman Smoke N' Grill about three years ago. Last year I ditched that little thing for a Vision S-Series Professional kamado grill. For our comp, we used two Weber Smokey Mountain smokers.
I've never had any experience with a gas smoker!
My plan is to bring this thing into where I work. Sometimes after some of our firearms classes, we have cook-outs on the firing range. I could potentially set up overnight cooks with this thing and come to work in the mornings to foil the meat and toss it in a cooler to keep it warm until lunch.
Typically, what is the lowest temp you can smoke with on one of these things? I could see putting some pork shoulders on between 1630 to 1700 before I leave for the day, but I typically don't get into work in the mornings until 0720. I am looking at a potential 14 to 15 hour smoke time. Would this be too long on a gas smoker? Would I have water pan issues on a long unattended smoke like this? (Don't want the meat drying out!)
As for chicken, how quickly can I run a couple of chickens on a gas smoker and still get a decent tasting bird? I wanna say I'm doing chickens between four to six hours on my kamado smoker. Is three to four hours unrealistic? I'm thinking if it's possible, I can pre-prep chickens for the smoker and then throw them on as soon as I get to work in the morning and have them ready for lunch. What temperature would you guys recommend I run the smoker at?
Does anybody have any general tips on how to run one of these things?
Are there any good modifications to consider? (I thinking about having a simple cart fab'ed up so we can wheel it around our shoothouse to keep it out of the way).
Here is the smoker in question:
http://www-landmann-usa-com.filesusr.com/html/e609ce_b702048af71738d1e876a5382dfeb9c9.html#!/36-Vertical-Gas-Smoker/p/53810318/category=14204194
Thank you!
I participated with a team of novices in our first ever KCBS sanctioned BBQ competition in the backyard category and our team won Grand Champion! One of our prizes was a 36" Landmann vertical gas smoker; we had a lottery to see which of the six team members would get to take it home and I won it!
My experience smoking has all been with charcoal. I started on a tiny little Brinkman Smoke N' Grill about three years ago. Last year I ditched that little thing for a Vision S-Series Professional kamado grill. For our comp, we used two Weber Smokey Mountain smokers.
I've never had any experience with a gas smoker!
My plan is to bring this thing into where I work. Sometimes after some of our firearms classes, we have cook-outs on the firing range. I could potentially set up overnight cooks with this thing and come to work in the mornings to foil the meat and toss it in a cooler to keep it warm until lunch.
Typically, what is the lowest temp you can smoke with on one of these things? I could see putting some pork shoulders on between 1630 to 1700 before I leave for the day, but I typically don't get into work in the mornings until 0720. I am looking at a potential 14 to 15 hour smoke time. Would this be too long on a gas smoker? Would I have water pan issues on a long unattended smoke like this? (Don't want the meat drying out!)
As for chicken, how quickly can I run a couple of chickens on a gas smoker and still get a decent tasting bird? I wanna say I'm doing chickens between four to six hours on my kamado smoker. Is three to four hours unrealistic? I'm thinking if it's possible, I can pre-prep chickens for the smoker and then throw them on as soon as I get to work in the morning and have them ready for lunch. What temperature would you guys recommend I run the smoker at?
Does anybody have any general tips on how to run one of these things?
Are there any good modifications to consider? (I thinking about having a simple cart fab'ed up so we can wheel it around our shoothouse to keep it out of the way).
Here is the smoker in question:
http://www-landmann-usa-com.filesusr.com/html/e609ce_b702048af71738d1e876a5382dfeb9c9.html#!/36-Vertical-Gas-Smoker/p/53810318/category=14204194
Thank you!
