Q+1
Is lookin for wood to cook with.
Hi folks. Been an avid reader of the forums and finally joined and this is my first post.
I just purchased the fairly new BK Vertical Propane Smoker. Comparing to other thin metal vertical gassers I would venture to say it has a few improvements. Unless I'm mistaken this seems to be one of the few that comes with double walls... Albeit thin sheet metal - but still an improvement.
Other noteworthy features is the foldable drip tray which catches drops of BBQ sauce etc. when you slide your shelves out to mop your meat.
The smoker comes in two models. The propane and the charcoal. The only differences are the bottom vents on the propane are not adjustable even though they look like they are.... Unless you loosen a screw. The charcoal comes with an extra tray and coal rack. Also the charcoal cabinet does not have the hole for a propane burner in the floor.
The propane burner has fantastic wind protection and reminds me of a Weber Ash catcher. However the flames do burn a bit yellow so I will have to investigate.
I have only been able to keep the temps down to 235-260 on average. I will
Have to invest in a needle valve.
The drip/ water tray and wood chip tray are identical in size and cover the entire dimensions of the cabinet. I have also found the thermometer to be close enough in accuracy for a stock dial type.
I have added a flexible duct over one of the side vents with a few magnets. I keep the other side closed which forces the majority of smoke ( minus leaks ) through the pipe. When I do close the vent which has no pipe my temp rises 10-15 degrees approximately.
Here are some images of a first run.
I just purchased the fairly new BK Vertical Propane Smoker. Comparing to other thin metal vertical gassers I would venture to say it has a few improvements. Unless I'm mistaken this seems to be one of the few that comes with double walls... Albeit thin sheet metal - but still an improvement.
Other noteworthy features is the foldable drip tray which catches drops of BBQ sauce etc. when you slide your shelves out to mop your meat.
The smoker comes in two models. The propane and the charcoal. The only differences are the bottom vents on the propane are not adjustable even though they look like they are.... Unless you loosen a screw. The charcoal comes with an extra tray and coal rack. Also the charcoal cabinet does not have the hole for a propane burner in the floor.
The propane burner has fantastic wind protection and reminds me of a Weber Ash catcher. However the flames do burn a bit yellow so I will have to investigate.
I have only been able to keep the temps down to 235-260 on average. I will
Have to invest in a needle valve.
The drip/ water tray and wood chip tray are identical in size and cover the entire dimensions of the cabinet. I have also found the thermometer to be close enough in accuracy for a stock dial type.
I have added a flexible duct over one of the side vents with a few magnets. I keep the other side closed which forces the majority of smoke ( minus leaks ) through the pipe. When I do close the vent which has no pipe my temp rises 10-15 degrees approximately.
Here are some images of a first run.