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For a first run on the mods I made to my Great Smokey Mountain cabinet smoker I used these guys.
Dos Victims getting loaded up
Then a dose of MH
And into the fridge O/N
This little project started off with the best of intentions. Make that little cabinet more efficient and versatile. What I now have is a propane burner with a slide accepting a grill wok as a coal basket. Idea was to start the charcoal and/or wood with the propane, do the first part of the smoke with the coals for flavor and after wrapping the butts pull the coal basket and run propane for the end.
Since it is the first time I use this setup I goofed around a bit and let the wood burn down too much. That much wood in that little cabinet was like lighting an afterburner and it was about an hour before I got the temp down and stable. With less wood and judicious use of the propane burner I would guess that I should be able to fire it up with the propane in about two or three minutes, and have decent wood coals in 15-20 minutes or so at which point close down the bottom vents and smoke for hours just adding a chunk as normal.
I used a mix of hickory and mesquite and because I was watching the race didn’t close off the vents quick enough and the stuff pretty much burned up. So, I turned the propane on low and just put in chunks from time to time to get smoke a augment the heat. The temps were very easy to control and I keep it around 24 the entire time.
This is about 4 hours into the smoke when I inserted the probe.
I have never smoked with propane before so I just finished the smoke on propane as a fuel source with an occasional chunk of hickory.
This is what they looked like after resting in the cooler for about two hours. The internal temp was 170 after two hours in the cooler wrapped in a towel.
Got about a cup and a half of golden juice in the fridge and pulled the meat. This is the pork pulled without any finishing sauce, or the juices put back.
The meat was moist as it was. Tender and juicy. BUT I will have to say the flavor is not the same as a strictly charcoal and wood smoke. To me there is just some little thing missing that is captured with a good wood smoking. Also the smoke ring is not as deep or pronounced using the propane. It really is a different thing depending on what you use for fuel and I guess also by what I have read from you guys, the flow and circulation of heat and smoke makes a difference.
I’m new to this new fangled, modern smoking deal so I have to re-learn my southern heritage and develop skills to put out a good feed. Although the two times I have smoked butts both have turned out excellent with great taste there is a difference and would depend on individual taste as to the degree one would enjoy it. Most of the folks I know would be a few beers down and the simple fact that it’s party time and the pig is done would make either of these methods successful but I want EXCELLENCE. Sick Ain’t it.
Dos Victims getting loaded up
Then a dose of MH
And into the fridge O/N
This little project started off with the best of intentions. Make that little cabinet more efficient and versatile. What I now have is a propane burner with a slide accepting a grill wok as a coal basket. Idea was to start the charcoal and/or wood with the propane, do the first part of the smoke with the coals for flavor and after wrapping the butts pull the coal basket and run propane for the end.
Since it is the first time I use this setup I goofed around a bit and let the wood burn down too much. That much wood in that little cabinet was like lighting an afterburner and it was about an hour before I got the temp down and stable. With less wood and judicious use of the propane burner I would guess that I should be able to fire it up with the propane in about two or three minutes, and have decent wood coals in 15-20 minutes or so at which point close down the bottom vents and smoke for hours just adding a chunk as normal.
I used a mix of hickory and mesquite and because I was watching the race didn’t close off the vents quick enough and the stuff pretty much burned up. So, I turned the propane on low and just put in chunks from time to time to get smoke a augment the heat. The temps were very easy to control and I keep it around 24 the entire time.
This is about 4 hours into the smoke when I inserted the probe.
I have never smoked with propane before so I just finished the smoke on propane as a fuel source with an occasional chunk of hickory.
This is what they looked like after resting in the cooler for about two hours. The internal temp was 170 after two hours in the cooler wrapped in a towel.
Got about a cup and a half of golden juice in the fridge and pulled the meat. This is the pork pulled without any finishing sauce, or the juices put back.
The meat was moist as it was. Tender and juicy. BUT I will have to say the flavor is not the same as a strictly charcoal and wood smoke. To me there is just some little thing missing that is captured with a good wood smoking. Also the smoke ring is not as deep or pronounced using the propane. It really is a different thing depending on what you use for fuel and I guess also by what I have read from you guys, the flow and circulation of heat and smoke makes a difference.
I’m new to this new fangled, modern smoking deal so I have to re-learn my southern heritage and develop skills to put out a good feed. Although the two times I have smoked butts both have turned out excellent with great taste there is a difference and would depend on individual taste as to the degree one would enjoy it. Most of the folks I know would be a few beers down and the simple fact that it’s party time and the pig is done would make either of these methods successful but I want EXCELLENCE. Sick Ain’t it.
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