Ray Basso as pictured
on the first BBQ Forum
Late 1994

l2t
I have a WSM but am thinking of getting a gas smoker that's about the same size.  The key features would be really good ability to hold temp 225-250F, easy to clean, and durability.  

Ideas?
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rayb
I have some ideas,  but what is it that you think you be cooking on the gas smoker?

Ray
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l2t
At one one time up to two of any of --

full brisket flat or packer
pork butt
full rack of spare ribs
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rayb
Well, I have always wanted one of these.  This is just one of the many models Masterbuilt sells.
It's not exactly pro-equipment but they look like they'll do the job  and not have to work too hard to get a decent result.


Ray

[20050716_Backing_Open_wFood_180130-RC-720x481]
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Jackitup
Check out these guys. Convert what you have to gas! As you know, still need to use some wood or it's not bbq!😉

http://gassmoker.com/products/
Jon
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PigBoy
Do gotta say, I'm a gas man.  I use coffee cans full of chips for my smoke, but get my heat from a burner.  Do that for the small offset I keep in the garden shed for year round cooking and on my Southern Yankee.  Stayin up all night feeding a fire is OK, but the next afternoon, when the eating commences, I don't want to be a zombie.  I just got an A-maze-n pellet holder for smoke, based on a recommendation on this forum.  I have not had a chance to try it out, but will report results.

Joe Y
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