Retired wrote:
> I have been thinking about buying a propane fired smoker. I currently
> have a Black Diamond offset box smoker that I continue to have trouble
> regulating the temperature even though I have made all the
> modifications to it that I can do. The thought that I could set the
> temperature on the smoker and forget it except for adding smoking
> chips while smoking a big beef brisket for twelve hours makes me
> giddy. Any help from someone who has this type of smoker?
>
I have one. Got it at wallywirld a couple of years ago. I believe the
brand is smokey mountain something.

It essentially is an outdoor oven, which you are not afraid to hose out.

It works OK. The wood chip box is a bit small, but it will hold a
steady temperature, and can attain 300 degrees F even in the winter.
(40 ish here in central TX)

I usually only add chips during the first 1-2 hours, as after the
surface of the meat reaches 150 degrees or so they don't seem to absorb
any more flavor.

I would probably buy it again.

Wanna trade your current smoker for mine?

http://tinyurl.com/yxtgn3