How to Cook with an Outdoor Gas Smoker

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32 comments

  1. If you cannot keep the temp down what is going wrong? I have followed every instruction I can think of and have smoked with electric for years. This is my first time with propane.

  2. One question, I already smoke some turkey legs using my regular charcoal smoker, does anybody ever smoke turkey legs using a gas smoker here? If so, please let me know if the taste changes a lot as I am planning to buy one of these! Thanks!!

  3. Thanks for that great advice if you don’t season the smoker first will you have a bad flavour on your food

  4. you are the first person I have ever heard say fat side down.. everyone else cooks fat side up so it cook throughout the meat for flavor

    1. Mike Kraft is correct, you should always make the decision based on which direction the heat is coming from. Also, the fat cap does not melt and penetrate down through the meat, that’s a common misconception.

    2. Mike: The idea is that the fat protects the bottom of the meat from the direct heat of the gas element, preventing it from drying out. In a horizontal smoker where the heat is consistent top to bottom, I would put it face up. However, my experience (over 30 whole pork shoulders) doing it both ways shows no difference, since the meat is pretty fatty to begin with. With brisket, I always do fat cap on top, since the meat is leaner. 

    1. @infraprods just got a smoker sitting out on trash day saw this video and read your comment. I lol read it to my co workers and so did they!

    2. Trent VanBoskerck and here you are watching the video, wishing you weren’t so desperate for your old mans approval. It’s ok son, one day your pork loins will drop

  5. Gas smokers are crap. Use whole lump coal and soaked chips. Not Mesquite. Apple wood works the best. Drink alot of alcohol to shorten the process. Happy smokin ya;ll

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