I have a Great Outdoors Grill, its a water smoker that is prophane fired. I got it at W/W a year or so ago. Has any one done chicken in one of them or one like it? I was wondering if you could do a better job of crisping the skin without drying out the meat...Any one got any help on this?

Nope. Skin is always bad in a smoker. Try rubbing with mayo or remove the skin and wrap in cheese cloth that was soaked in butter.

GMUSSER,

I too have a GO propane smoker for the last 2 yrs. I have a certain amount of CS envy and consequently frequent this forum. I have had very good results with the GO propane smoker. I cold smoke salmon and cheese, hot smoke everything else. I have a great trick for cold smoking that I will share with anyone. I would like to own a CS50, but I can duplicate much of what they produce, easily with the GO 3600. I have come to depend on the digital probe for cooking. You need one of those. Please respond and we can converse.

I just finished (today)converting a GO Propane smoker to electric. I wrapped the sides back and top in fiberglass, and put the whole thing in a wooden box with a door. The heating element is a $9 hot plate from walmart the temperature controller is from e-bay ($50). It will hold 225 F +/- 3 F Running it full out, It got it to 335 F in 1.5 hrs. I'll have to take some pictures this weekend, When I try my first batch of ribs.

I�ve finished building my new smoker, and I wanted to show it off.

I took a new Great Outdoors propane smoker (34� tall, and three 14�x20� racks) available at Walmart for $130), converted it to electric, and insulated.

To control the temperature, I�m using an industrial temperature controller mounted in a ammo can as a control box. I also added a light, so I can check things at night, and a remote thermometer, so I don�t have to check thing at night.

The heating element is a $9 hotplate from Walmart (I live close to Walmart)

In the control panel, there are 3 switches, the first controls power to the box, the second controls power to the heating element, so I can turn it off even if I�m under setpoint. And the third controls the light.

The controller is holding to +/- 5F of setpoint. I still need to finish off the bottom storage area, and single the roof, but otherwise it�s working great.

Very nice...

Neill

SandRaven - you are very talented. That looks like a great cooker. What temp can you get it to? thx

quote:

Originally posted by L.A. BBQ:
[qb] SandRaven - you are very talented. That looks like a great cooker. What temp can you get it to? thx [/qb]

It took 1.5 hrs to get it to 350F when it was 32F outside. I could probably get to at least 375F.

The controller/cooker temp is measured 1" below the center rack. It's about 10F hotter at the very top of the smoker, and abut 20F hotter 1" below the bottom rack.

Where does the wood go?