the smoker
 

here it is


BTW
I've been at this site 3 to 6 months after it started and this is my second post with a pic........

Dam I'm a slow learner [&:]but I can be taught.............:D

No!!!! I won't take a test...................lol

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here's the front I hope

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looks good.hope you have many years of good cooking with it.

I found the pic's. come out better if you have them hosted somewhere like photobucket and then copy the address and paste it to the post.
then it will show the full size pic.

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Tree climber,

Thanks for the advice, I'm really new at posting pics. Hopefully they'll get better ;). Can't get much worse eh, or can they :D

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no not bad , just that you have to open the attachments to view them. you did good.

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Blacklab, I picked up this smoker a few years ago for small batch or single uses and have to tell you it works very well. I have yet to have any poor results from thissmoker and the propane works excellent for smoking in the winter here in Saskatchewan. I am averaging 20 hours on 20lb tank of smoking in the winter, warmer months I can squeeze 24 or so out of the same tank. IMO great investment, you'll enjoy. Tip is line the water bowl in tin foil, it will save you time in clean up and requiring to buy a replacement. Also spray pam on the racks can help with certain uses, ie jerky or poultry smokes.

FYI, when posting pics. Where you click to upload file, check(click) the box thats says "Embed picture in the post". Then your picture will beinclude inthe post(instead of as an attachment). Like this::)

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Skeeter 7mm
Glad to hear you like yours so much. I love to grill and bbq so it should be fun. So far the only thing smoked in it was pork spareribs whiched turned out pretty good, everybody loved them, but I'm my biggest crittic. So it needs more ofsomething just not sure what it is. But I'll figure it out, or poison myfamily and friends triing [8D].
That water bowl is a bigpain to clean. Tin foil is a great Idea deffinately going to use it.


Thanks for the info on the pic ;)

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No problems at all.

It takes time to develop the taste your hunting for no doubt. Personally for smoking pork or poultry I use dry rubs and let stand in the fridge over night covered. For roasts I spice and inject the meat with homeade sauces like tweaked BBQ, etc. Both of these make sure to keep the water bowl full while smoking. The pork or beeflow and slow. Venison or poultry med as long as required. Also I mostly use smaller wood chucks and don't soak them before placing in the chip box. I also will place the meat in when the smoke is bellowing out of the box and thenrestock chips(ifyou want more smoke flavour) about 1 - 1/2hr later. Key getting the smoke inside the meat in the first 2 hours of the cook. TIP - one of those silcon high heat mitts works great for pulling out the chip box in mid cook.

I make lots of venison jerky and ground jerky has worked out wonderfully in my smoker...goes like hotcakesaround my place. This I don't put any water in the bowl but still line it with foil to catch drippings. Also low/med heat works for me.

Most used wood is hickory, although I often add some mesquite(1/4-1/3rd of thechip box)in with the hickory when wanting that BBQ flavouring.

Yours looks pretty clean didyou give it a good smoke seasoning prior to using it. I let mine cook for several hoursand did 2 maple smokes while seasoning. I do this after a complete box cleaning as well.

Bon appetite!

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I have the mini version of this one:
Masterbuilt smoker
It also comes in a stainless model:
Masterbuilt stainless
My mini can hold about 25 lbs. of meat , runs on propane or charcoal(I like lump charcoal) , and doubles as a grill , turkey fryer(with added pot and lifter) , or a boiler . It breaks down and nests inside it's component parts , which all fit in a small carry bag . It's probably the single most versatile piece of outdoor cooking equipment that I've ever owned .

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YeahI preaseason it twice, a total of 5hrs or so, with afull boxof mesquite and a box of apple. The next thing to go in the smokerisbourbon glazed pork ribs. mmmmmmm can't wait.

Safeway & walmart carry a dry rub fromMccomicksI somtimeuse for spare ribs, then the last hour or so I cover them with the KC hickory and brown sugar bbq sauce, whichwe enjoy.

Kevin thats a goodlookin smoker. Does it clean the dishes to?.......lol

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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 .

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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.

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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 .

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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

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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 .

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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.

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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.

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






Summer sausage time

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

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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

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I prefer propane. especially when you have a large smoker. I can easily do 30 pounds of sausage in mine in the middle of the winter. the electric just won't have enough heat for what I do. I think I paid $170 for mine at Gander Mountain.

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I prefer propane too , so much easier for me to regulate the temperature than it was with charcoal . Electric rates are too high for an electric model where I live .

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Thanks for the info., I'll go with the propane. I have plenty of 20lb and 30lb cylinders so no cost for one of them. Zeak

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Propane, and propane accessories :D

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Here's mine (Propane version)with 14-hour Pork Shoulders:



I've done many things in this smoker (Great Outdoors Smoky Mountian Series 3600G):
[ul][*]Pork= Shoulders, ribs, loins, rump, jerky from loin[*]Beef= Ribs, brisket, lions, rump, eye of round, jerky from round[*]Chickens= Whole, breasts, parts, smoked hot BBQ Wings.[*]Turkeys= up to three Whole 12 pounders[*]Fish= Salmon, trout, pike, muskie, walleye, smelt[*]Squirrel[*]Rabbit[*]Turtle= Diamondback Snapper[*]Venison= Roasts, hind quarters, ribs, salami, jerky[*]Elk= Roasts and ribs.[*]Cheeses[*]Seafood= Lobster, Clams, Oysters, Halibut, Red Snapper,[/ul]
On average, I get about 70-80 hours of smoking time on a 20lb cylinder depending on outside ambient temperatures.

An exceptional piece of equipment! After years of smaller charcoal smokers, this one reigns supreme by a mile.
I can still do charcol or wood chunks, I just place a round pan or large iron skillet over the gas burner.

Tahquamenon

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Man that looks good. I'll have to get mine out for the weekend! They are great smokers the best bang for the buck IMHO.

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OMG!!!! TAHQUAMENON.


THAT WOULD MAKE VEGETARIANS MEAT EATERS ;)

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Thanks.

The secret to smoking in my view= Lower conistant temperatures + long periods of time. Really difficult to screw things up in a smoker if you follow the above method.

Brisket is one that takes a really long time (for me). I smoke them at 180 for about 16 hours or so, then wrap in foil so not to leak and then back in the smoker for another 20-24 hours at 180 degrees. You can pick them apart with a fork!

Honestly, about 90% of everything I cook in the smoker is at 170-190 degrees.

Cheeses are around 100-110 degrees (I get the wood smoking and then turn off the heat and let the cheese hang in the smoke around 110 degrees for about 20-30 minutes.

Regards,

Tahquamenon

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I seldom exceed 200 degrees either , the last pork shoulder I did sat in there for 8 hours since it didn't have company , then spent another 4 in a buffet server at the same temp after the meat was pulled and sauced .

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Holy cow, never heard of brisket being cooked at 190F? Been around the KC BBQ tournaments, and the winners usually claim 235 is ideal or you can dry itout. And cook to internal in the flat to 188, but most told me they never follow internal temp after the plateau, they do the fork test. They also warned against foiling saying it was a rookies crutch. I think they were aimin that me. Cause I pretty well foil everything in the last hour or 2.

Tahqu, not saying your doing it wrong, just in search of the best Q. I dont' know the right answer. I use a weber bullet charcoal. What can I say, I am a purist. Started 2 butts and a brisket Sunday night at 9PM and was tired and in a hurry so I cheated and foiled them to pull off the butts at 12 next day and brisket 2 hours later.