Converting smoker to propane?

[smokinj]

Not sure what you mean by an offset firebox.

An offset firebox is a box located remotely from the smoking chamber. Mostly off to one side or the other of the smoker. It allows the smoke to be generated while being able to dissipate some of the heat, before it goes to the chamber with all the yummy meat in it. Allows for smoke AND low temps. Also, you don't have to open the door of the smoke chamber, just the door for the fuel/smoke source.

I think I'm lost. There's only one door.

So do you mean have a firebox external to the smoker and open up the vents?

no it looks like you have a water smoker it takes alot of engery to boil water with the one your using now the best thing you can do is build a nice coal bed a get rid of the water pan and your temps will be eaiser to reach. the off set fire box would be a modd. to the one your using "if you will" if the temps start getting to high say 250 degrees just slide your water pan back in for a while

 

[mbokie5]

Not sure what you mean by an offset firebox.

An offset firebox is a box located remotely from the smoking chamber. Mostly off to one side or the other of the smoker. It allows the smoke to be generated while being able to dissipate some of the heat, before it goes to the chamber with all the yummy meat in it. Allows for smoke AND low temps. Also, you don't have to open the door of the smoke chamber, just the door for the fuel/smoke source.

I think I'm lost. There's only one door.

So do you mean have a firebox external to the smoker and open up the vents?

Don't let that conversation confuse you. Your smoker does not have an offset firebox (although it could be rigged up). Some do, some don't. My above babble, was simply an explanation of what the box actually is. And yes, it would be an external box to the smoke chamber.

So the vents would be where smoke would enter the smoker?

How close to the smoker would they need to be? There's about 8" clearance.

 

[mbokie5]

Not sure what you mean by an offset firebox.

An offset firebox is a box located remotely from the smoking chamber. Mostly off to one side or the other of the smoker. It allows the smoke to be generated while being able to dissipate some of the heat, before it goes to the chamber with all the yummy meat in it. Allows for smoke AND low temps. Also, you don't have to open the door of the smoke chamber, just the door for the fuel/smoke source.

I think I'm lost. There's only one door.

So do you mean have a firebox external to the smoker and open up the vents?

no it looks like you have a water smoker it takes alot of engery to boil water with the one your using now the best thing you can do is build a nice coal bed a get rid of the water pan and your temps will be eaiser to reach. the off set fire box would be a modd. to the one your using "if you will" if the temps start getting to high say 250 degrees just slide your water pan back in for a while

Ok, I think I get that.

Tell me if I'm wrong: I need a smaller firebox so I can move it around, minus water pan.
But otherwise, just use the one I have and remove the water pan. Correct?

 

[Jags]

So the vents would be where smoke would enter the smoker?

How close to the smoker would they need to be? There's about 8" clearance.

Fugitaboutit! Really. That was just an off the cuff side discussion. Learn your smoker as it sits, and it will make you a happy boy. Those little smokers really do have the ability to create some good table fare. Then - after you have that under your belt, we can start talking about methods and mods.

Jags - food whore extraordinaire.

 

[smokinj]

Not sure what you mean by an offset firebox.

An offset firebox is a box located remotely from the smoking chamber. Mostly off to one side or the other of the smoker. It allows the smoke to be generated while being able to dissipate some of the heat, before it goes to the chamber with all the yummy meat in it. Allows for smoke AND low temps. Also, you don't have to open the door of the smoke chamber, just the door for the fuel/smoke source.

I think I'm lost. There's only one door.

So do you mean have a firebox external to the smoker and open up the vents?

no it looks like you have a water smoker it takes alot of engery to boil water with the one your using now the best thing you can do is build a nice coal bed a get rid of the water pan and your temps will be eaiser to reach. the off set fire box would be a modd. to the one your using "if you will" if the temps start getting to high say 250 degrees just slide your water pan back in for a while

Ok, I think I get that.

Tell me if I'm wrong: I need a smaller firebox so I can move it around, minus water pan.
But otherwise, just use the one I have and remove the water pan. Correct?

I would start by just "removing water pan when the temps are low and putting it back in if temps get to high" your smoker is not a great one but you can learn to cook great food on it. contol of the fire or heat is everthing in smokin!
That may be all you need to do you will have to try it and then go from there
the water smoker really help the newbee by not over fireing the meat because water boils at 212 degrees,but your problem is not getting enough heat so just use the water pan to control the hi heat and take it out for low heat this will give you better consistcey

 

[mbokie5]

So the vents would be where smoke would enter the smoker?

How close to the smoker would they need to be? There's about 8" clearance.

Fugitaboutit! Really. That was just an off the cuff side discussion. Learn your smoker as it sits, and it will make you a happy boy. Those little smokers really do have the ability to create some good table fare. Then - after you have that under your belt, we can start talking about methods and mods.

Roger that.

That sounds like what I should be doing. The tried and true K.I.S.S. method. :lol:

 

[mbokie5]

Not sure what you mean by an offset firebox.

An offset firebox is a box located remotely from the smoking chamber. Mostly off to one side or the other of the smoker. It allows the smoke to be generated while being able to dissipate some of the heat, before it goes to the chamber with all the yummy meat in it. Allows for smoke AND low temps. Also, you don't have to open the door of the smoke chamber, just the door for the fuel/smoke source.

I think I'm lost. There's only one door.

So do you mean have a firebox external to the smoker and open up the vents?

no it looks like you have a water smoker it takes alot of engery to boil water with the one your using now the best thing you can do is build a nice coal bed a get rid of the water pan and your temps will be eaiser to reach. the off set fire box would be a modd. to the one your using "if you will" if the temps start getting to high say 250 degrees just slide your water pan back in for a while

Ok, I think I get that.

Tell me if I'm wrong: I need a smaller firebox so I can move it around, minus water pan.
But otherwise, just use the one I have and remove the water pan. Correct?

I would start by just "removing water pan when the temps are low and putting it back in if temps get to high" your smoker is not a great one but you can learn to cook great food on it. contol of the fire or heat is everthing in smokin!
That may be all you need to do you will have to try it and then go from there

Copy that!

 

[mbokie5]

Ok, I have some tasty smoked meat now thanks to advice given here.

I got the internal temp of the smoker up to 215. I didn't use the water pan. I do believe all of my problems were due to my fire starting technique and the water pan.

I used a rub on the beef and what is called Saskatchewan Blackened rub for a brine on the pork belly.

Left the rub on the beef wrapped tight in a freezer bag over night. Left the pork belly in the brine for 24 hours.

Haven't tried the pork belly that is now what I consider bacon.

The beef was extremely tender and tasty. The outside of the roast was tough, but not the inside. Maybe 1/16 to 3/16ths of an inch was tough, but the rest would melt in your mouth...ummmmmm ummmmmm guuuuuuud!

Thanks to all that gave me an education on smoking meat.