WARNING TO THOSE THAT SMOKE MEAT

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Originally Posted by skierbri10

However, you just admitted to it here so........

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It's a lot funner this far after the fact.

I was going to say ... doesn't that get your papers all wet and mushy?

This is one reason I built a wooden cabinet around my propane smoker, is to keep the wind away from the flame so it doesn't get blown out. Still have to put a door on it and paint the thing. Works great though. Gets it up where I can reach it without bending over, has storage for two propane tanks and wood chunks below. Wheels around on the patio wherever I want it, and sits in the corner by the house out of the way when not in use.

http://i18.photobucket.com/albums/b1...g/DSC_0181.jpg

YOWZA! Damn, that was good......gonna use it this weekend.

http://i18.photobucket.com/albums/b1...g/DSC_0192.jpg

just another reason that I use a real smoker that takes wood chunks and chips.

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Originally Posted by car-15

just another reason that I use a real smoker that takes wood chunks and chips.

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+1

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Originally Posted by rondog

This is one reason I built a wooden cabinet around my propane smoker, is to keep the wind away from the flame so it doesn't get blown out. Still have to put a door on it and paint the thing. Works great though. Gets it up where I can reach it without bending over, has storage for two propane tanks and wood chunks below. Wheels around on the patio wherever I want it, and sits in the corner by the house out of the way when not in use.

http://i18.photobucket.com/albums/b1...g/DSC_0181.jpg

YOWZA! Damn, that was good......gonna use it this weekend.

http://i18.photobucket.com/albums/b1...g/DSC_0192.jpg

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Wow that's a lot of meat you got there. This is a good idea and my smoker is about the same size. It would also help in the winter when its really cold out. I find it hard to get it up to the right temperature. I've been putting up plywood to keep the wind off it.

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Originally Posted by SuperiorDG

Oh it did. It was probably sitting there for. a little while because the temp was down from 200 degrees to about 50. if you want you can come over and give it a try. And the meat was fine.

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No, I've done it... Buddy had one with glass in areas that he made. Fortunatly the glass was on the sides

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Originally Posted by car-15

just another reason that I use a real smoker that takes wood chunks and chips.

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So far I've only owned/used a charcoal & wood chuck smoker with a drop-box for the wood/coals. The problem with these is they require lots more tending than the propane types.

Glad to hear you're relatively okay DG.

Good to hear you survived relatively unscathed.

Reading the OP's account Jerry Clover's voice popped into my head.

http://www.youtube.com/watch?v=iinxXoot724

DG may be due for a title change, I'm sure we can come up with something related to this adventure....... How about "Smokes more than just his meat" ?