I'm crossing over to The Darkside (at least a little) with my smokehouse. It is the only smoker that I have that is not strictly a wood burner. But I figure that I can maintain the low temperatures (170*-190*F) easier, and being vertical I can hang the sausage easier as well.

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I foresee many hours of happiness and deliciousness in front of you. Bring a cigar along for the ride, and I am jealous.
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Didn't waste any time filling that waterpan with concrete did you? :-)

Nice rig Steve.
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Smoking cigars and meat go hand in hand!

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:-):-)
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Brother you will definitely love that for some sausage!!
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So Steve, how do you like the propane unit.

ive been looking at something like this http://www.basspro.com/Masterbuilt-E...rodDescription but i am concerned on how long a tank would last and such. I really like smoking butts at 10-11 hours depending on size at a really low temp (like 200) but my concern is fuel consumption.

Thanks
Scott
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I haven't really had much of a chance to use it yet. I am hoping to take off a little time during the holidays and give it a wurl though. One of my wife's uncles uses a similar unit to do whole turkeys and doesn't have much of a problem with running out of gas (at least that I know of). I have several 30 lb tanks around here that I use as opposed to a 20lber, so I'm not really worried.

I'll post my results one day soon, I hope!
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Yes they do:-)
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Look forward to seeing the results. Im gonna keep researching and see if i can find any results online taht people may have ran into.
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