RE: the smoker
 

Nope , but it can sure fill them .
I held a family reunion at my house this past Summer where 50 people attended and that little smoker got a whole lot of meat done before they arrived , and doubled as a second grill once they got there . Very handy little thing , I'm looking to get one of the two larger ones at tax time , probably the stainless . I'll keep the mini for camping .

RE: the smoker
 

My first smoker wasthe Brickman water smoker, similar to to yours, but charcoal. I enjoyed it but hated babysitting it, now it's just a griller :D
The gas just makes life alot easier.

RE: the smoker
 

That's the beuty of mine , you can use gas or propane .
I had a Charbroil smoker similar to the Brinkman that was charcoal only and hated it , you only get about a 3 hour burn from it and if you want to cook longer you have to have pre-lit coals waiting when the first ones burn out . Fine for smoking , lousy for slow cooking . I prefer lump charcoal when I use charcoal at all , a local store that carries the "Best Choice" private label brand has 10 lb. bags of it for $4 . I use hickory and mesquite chips sometimes , but most of the time I get smoker pellets from Wal-Mart in various fruit or nut woods and put measured amounts in rolled foil chubs that last about an hour each so that I can precisely control the flavor . You don't have to soak pellets , and you just pitch the chub when it's cooked out .

RE: the smoker
 

The Brickman served it's purpose but out with the old in with the new :D. I have never tried lump coal might have to give it a try just for kicks and giggles. If I can find it

RE: the smoker
 

Lump charcoal can be tricky to find , but it's worth it if you do . It burns hotter than briquettes , and much cleaner . Because lump burns hotter you can close the damper more and get a longer burn time . The best part is that it's all natural , no chemicals or fillers , just wood . You don't really even need lighter fluid to light it , although it makes it easier. Check around the discount grocers near you and see if any carry the "Best Choice" brand line , if they do but don't stock the charcoal they could still order it for you . Larger chain stores that carry a variety of charcoal brands may have some lump as well . If all else fails you could also make some , it's just hardwood that has been burnedin alow oxygenenvironment so that it chars instead of completely burning up . You can find directions for how to do it with a Google search . I still keep some Kingsford on hand because I bought a bag just before finding a lump source , but that's about the only reason anymore .

RE: the smoker
 

I have the same exact model I got it about 2 years ago. I just love it. I smoke salmon, pepperoni,kielbasa,landjaeger,calabrese,summer sausage, salami, bacon, ham and just about every kind of sausage you can think of. I make a smoked dried hunter sausage out of my venison. All turn out great. Its an excellent piece of eqiptment. IMHO.

RE: the smoker
 

Hey Big Guy01

Although I haveused this smoker onlya couple of times on ribs and salmon there is no turning back now!! I'm completely satisfied with results and the simplicity of it.

RE: the smoker
 

He it is in use, just before firing it up.






Summer sausage time

RE: the smoker
 

That looks good!!!!
That's somthing Iwill betriing this year, homade sausage.

RE: the smoker
 

I'm looking at getting a smoker similar to what you have showen, but in electric with temostatic control. Would the propane be better? Bass Pro had one a couple weeks ago for just alittle over $200. Zeak