Gas Smoker

My MIL gave me a gas smoker for Christmas last year. I want to smoke some fish, and maybe venture out to doing other meats. Does any one have any, tips or tricks they care to share before I get started? I know the first step is to get it out of the box - which I haven't done yet. Thank god my mother-in-law isn't a TinBoat memeber! :?

LegBrkr said:

My MIL gave me a gas smoker for Christmas last year. I want to smoke some fish, and maybe venture out to doing other meats. Does any one have any, tips or tricks they care to share before I get started? I know the first step is to get it out of the box - which I haven't done yet. Thank god my mother-in-law isn't a TinBoat memeber! :?

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Next time I see her I'll tell her to join :twisted: :lol:

well ive never been around a gas smoker, but in our smoker if im cookin fish (prefer trout) i put oranges or lemons in the water trey an cook it for about an hour with hickory chips. if you get into meats, my favorate would have to be a roast on top, and deer meet on the bottom. the fat will drip off the roast onto bambi and mmmmmmm oh-so good.

I use a gas smoker exclusively but I have never smoked any fish, so I can't be of any help in that department.

Mine has only been used for various cuts of pork and deer along with chickens.

Here is a thread talking about the different woods written by the local bbq and cullinary expert on another board that I frequent: https://www.kentuckyhunting.net/forums/showthread.php?t=43633

I use my gas smoker all the time but never fish.
turkey breast is the best I put apple juice in the bowl and cook until the Popper pops.. talk about juicy.
I also use top round roast that takes about an hour to cook
you can add just about any fruit juice to the bowl to add some flavor

Make sure you season the smoker before you put food in it. I am going to be experimenting with using apple cider instead of water in the water bowl. I also added a metal collar around my burner to direct more heat to the chip box which makes more smoke at a reduced box temp. I can run it closer to 210-225. Before the collar it was between 250 and 275.

I’ve done 3 turkeys so far and a mess of salmon/trout



Use a meat thermometer to check internal temp. I have this one from BPS:

https://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_91158____SearchResults


For fish, Salmon specifically, check out my previous post:

https://www.tinboats.net/forum/viewtopic.php?f=27&t=3250


There is another site I go to that has somepretty helpful members concerning smoking tips:

https://www.bbq-brethren.com/forum/index.php

**** Flounderhead you sure eat good - that and your Wife's cooking I am surprised you even fit into a boat

Argh, but thar be no top to me boat.

I have been using apple juice in the water bowl it is great...

turkey is my favorite followed closely by chicken

Wayne

Thanks for all the replies. I'm going to try flounderhead's recipe for the salmon. I'll let you know how it goes.

Ribs wil be on the grill a 9am on sunday mornin.. can't wait!!!!!!!!