I have a smoker that is vertical. It uses woods and it has an external propane tanke. (Not Electrical). I would like to use the propane tank to help maintain my temp. Not sure how to tell if it is on or not after opening valve and setting my the temp gauge. Please help!!
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The truth is that the user manual/instruction for your propane smoker is not available anywhere online. The manufacturers of this unit did not make it available. I went further searching and couldn't find any.
I would suggest you contact the manufacturer of this unit via phone or e-mail and request for the instruction/user manual from them. They might give it to you or direct you to a dealer where you can get the instruction/user manual.
This is the best you can do to get the instruction/user manual you are requesting for. Go to the propane smoker's website, check "Contact Us" and you would see their e-mail and phone number.
Below are some instructions that may help you with your propane smoker;
Set Up the Tank
The first thing to do in using your propane smoker is to connect the propane tank to the smoker. Open its valve by turning it in a clockwise direction. Next, you need to locate the wood chip box. Fill the box with any wood that you prefer, like hickory, mesquite or oak.
The wood chips when lit produce a smoky flavor that is absorbed by the food in the propane smoker. Each type of wood produces its own distinct flavor. Remember to soak the wood chips for at least an hour before using them so that they do not burn quickly. Soaking the wood chips also helps to create more smoke inside the propane smoker.
Fill the Water Box
After filling the wood chip box, you need to fill up the water box of the propane smoker. It is usually located right above the wood chip box. You can fill the water box with water or with sand. You can leave it empty, but it is best filled with water because the evaporation during the cooking process keeps the food from getting dry and tough.
When cooking with a propane smoker, moisture is important. Keep adding water when the level in the box is low. To add more flavor to your food, you can also add spices and seasonings to the water.
The propane smoker is almost ready. All that is left to do is turn on the smoker and adjust the temperature. Most models have a rotary dial that controls the level of temperature in the smoker. The temperature depends on the type of food that will be cooked.
You should use a higher temperature for thick slices of meat and a lower temperature for thin slices of meat or for vegetables. Once you see smoke coming out of the smoker, it is time to put in your meat or vegetables. Cooking time depends on the kind of food being cooked and the thickness of the meat being smoked.
The burnt wood which is the ashes goes to the down compartment of the propane smoker.The compartment is only meant for the wood and when you are done you will just remove the propane smoker compartment meant for wood and through the wood away.
I have used a number of propane smokers and your propane burner will be located at the bottom of the smoker cabinet and you should have a wood / charcoal box above that in which you can place your charcoal or wood.
I have attached a picture that shows the wood / charcoal box. It's not the same smoker but it will give you an idea.
Oh boy another one who will soon have the bug. lol No, soak the chips and place them in the chip pan. As they burn down you can add more soaked chips if you like a more smokey flavor which I do. Maintain your temp at around 225. Pork butts will take 1 1/2 to 2 hours per pound.
Now that have the bug do a search on smoker forums. There is a wealth of knowledge and help available on the subject.