I am assuming that you have already put the thing together and seasoned it – You can read a short tutorial on seasoning a new smoker here if you need to before we move on.
I am also going to assume that you have properly prepared some meat for smoking and have it ready to go into the smoker all rubbed down with Jeff’s Naked Rib Rub.
Step 1 – Hook up the propane tank (remember righty loosy – lefty tighty) and make sure it is snug. Propane as with all fuel gases use left handed threads.
Step 2 – Open the door of the smoker by turning the handle 90 degrees counter clockwise.
Step 3 – Remove the smoke box, fill it full of mesquite, hickory, oak, apple, cherry, etc. wood chips or chunks. Replace the lid on the smoke box and return it to the wire frame cradle just above the burner where you removed it originally.
Step 4 – Get a large piece of heavy duty foil and line the water pan which is located just above the chip box. If you make this step into a habit it will save you lots of time cleaning all of the goo out of the water pan. You can simply remove the foil and dispose of it leaving a clean water pan ready for your next smoke.
Step 5 – Go into the house or if you’re lucky, the sink in your outdoor kitchen area and fill a half gallon pitcher full of hot water and then go back to the smoker and pour the water into the water pan that you just lined with foil.
Step 6 – Now for the fun part! Turn the large knob on the left a few clicks and make sure it is spitting a spark next to the burner. If no spark is coming out then feel below the control area (the area just below the two knobs) and find a wire; make sure its securely connected then try again. You may need to contact the company if you are still having problems.
If it sparks properly, turn the right side knob to high (start) and immediately turn the left knob a few clicks to ignite the propane burner.
Step 7 – While the smoker is coming to temperature, you need to make sure the vents are set properly. If you have the type with two lower vents then set them to closed at the tab stop which is the “GOSM” way of helping you to not make a mistake by closing them all the way.
Now set the very top vent to the same position of closed at the tab stop.
You may have the type with only the top vent and if so then simply set it to closed at the tab stop.
I know some folks who have learned that with certain milder woods they can get more smoke flavor by bending up the stops and closing the vents a little more.
For now, leave them be and stay on the safe side.
Note: it is extremely important on ANY smoker to set the vents correctly to allow proper airflow into the smoker and out of the smoker. This allows your fire to burn properly and lets the smoke “kiss” your meat without settling on it and building up creosote.
Step 8 – Let the smoker continue to burn on high for a minute or so then lower it to an area between low and medium to allow it to settle in at 225 degrees.
Step 9 – The wood will start smoking in about 4 or 5 minutes maybe even sooner so you want to quickly get your meat into the smoker.
If I am only smoking a small amount, I will use the rack at the same level as the Thermometer to make sure I know what the exact temperature is at meat level.
If you are loading it down then make sure to leave a little room between the meat to make sure everything is smoked properly with plenty of room for airflow.
Step 10 – Once you have the meat in the smoker, close the door and latch it by turning the handle 90 degrees clockwise.
Step 11 – Sit back for about an hour or so with your favorite beverage, checking occasionally to make sure it is maintaining your target temperature and make small adjustments as necessary.
You will find that it sometimes takes as much as 2 or 3 minutes for the temperature to level out once you make a change so make a very small change and then wait to see what happens.
With practice you will find out exactly where to set it to maintain a certain temperature.
You will also notice a difference based on how much meat is in the smoker- a smoker full of cold meat will take more heat to reach and maintain temperature than a smoker with only one pork butt in it.
Step 12 – After about 1.5 hours you will probably need to add more chips/chunks to the chip box. Just before the wood completely burns up and stops giving off smoke it will start smoking very heavy; this is a tell tale sign that it is almost time to add more wood.
Quickly and carefully open the door and with some heavy duty tongs (big channel-lock pliers also work great) and a welding glove or something similar, pull out the chip box carriage and remove the lid, then the chip box with the pliers or whatever you are using and set it on the ground.
Quickly close/latch the door so it can maintain heat while you are replacing the wood chips/chunks.
Step 13 – Pour out the ashes and pieces of coal still in the chip box into a metal container making sure there is nothing that can catch fire within the vicinity.
Refill the chip box with chunks or chips and return it to the chip box carriage in the reverse order of removal as quickly as possible to minimize heat loss.
For ribs, poultry, etc. you will probably only need to replace the wood one time but for larger cuts like brisket, pork butt, etc. you may need to do it 2 or 3 times.
A good way to measure it is to keep replacing wood until the temperature of the meat reaches 140 degrees and it will be about right.
Step 14 – When the meat reaches time to be almost done based on a digital probe meat thermometer or a tenderness test depending on your personal method get yourself another cold beverage and hang out around the smoker so you can be ready to pull the meat out when it reaches perfection.
Here are some times and temperatures that I use:
Ribs
Time – 6 hours
Target Temperature – 170 degrees
Chicken
Time – 4 hours
Temperature – 167 degrees
Turkey (12 pounder)
Time – 6.5 hours
Temperature 170 degrees
Pork Butt/Pork Picnic
Time – 1.5 hours/pound
Pulling Temperature – 205 degrees
Slicing Temperature – 160 degrees
Brisket
Time – 1.5 hours/pound
Thick Slicing Temperature – 190 degrees
Thin Slicing Temperature – 180 degrees
Tip – If the brisket is tough slice thin and against the grain, if the brisket is falling apart tender slice thick with the grain.
Step 15 – Turn the knob on the right to the OFF setting and then turn the propane tank off by turning it clockwise until it stops turning.
Step 16 – Carefully remove the meat from the smoker and carry it to your kitchen or wherever you are planning to prepare it for eating (i.e. slicing, pulling, etc).
Step 17 – Go back out one last time to make sure the smoker door is shut and latched, and that all ashes and hot coals have been cooled down with water and are incapable of starting a fire. (That would pretty much ruin your day!)
Step 18 – Enjoy the food and the praise!
Great instructions thanks – did you write the article on seasoning the smoker?
OMG – just read the bio on the writer of this article – is this the same Jeff Phillips that knows Russell Ivy in Alvin?????
Russell, I did write some instructions for this.. just had not posted it yet. Here is a link to the tutorial on How to Season a New Smoker:
http://wyntk.us/how-to-season-a-new-smoker
I do not think I am the same Jeff that you know.. I could be wrong as I meet a lot of people and remembering names is not my forte unfortunately.
can i convert this smoker from propane to natural gas?
It can be converted although I have not performed the task myself.. I hear you can drill the holes (orifices) in the burner about 2 sizes larger and remove the regulator to accept natural gas but I would certainly check with someone who knows a little more about the subject before attempting this.
You may also need a regulator if it is not regulated at the meter.
There will also be kits that will convert the propane over to NG if you look online.
gas conversion kits….
http://gassmoker.com/h-burner.htm
Thank you Gene for that link.. I am sure it will be helpful to many.
Jeff
I recieved the smoker as a gift, used. It did not come with the manual. I was really stuck because I could not get the heat up. It turns out the you must turn the dial to off, before the full flame will happen on full.
Thought it might help save someone the hours of frustration it caused me.
“Smokin’ world famous Quilcene, WA oysters!” (Dabob Bay)
Jim Munn
PS
I have fresh alder that I use – green without bark, that I run through the chipper.
Is that the best way or should I dry them first?
They seem to last about 1/2 hour smoking.
JM
Never mind Jeff. Found the other link.
Do you know of any plans for a commerical smoker?
JM
Hey, the instructions are great, now after devouring your work of art comes the the clean up, can you add #19 & 20 to those instructions for me. I have a smoker similar to the one you are cooking in. This is the first time I have owned one like this. All help is appreciated.
While this article recommends keeping all three dampers nearly closed, I have to disagree as less air flow promotes incomplete combustion and creosote formation, leading to bitter meat and a smoker lined with resinous goo. If you preheat your chips or chunks and don’t soak them in water, you can get away with choking off the vents a bit but that shouldn’t be attempted until normal air control with moderately open vents has already been mastered.
The vents have a stop which will not allow you to close them all the way. They should be closed all the way to the stop for best results.
Closed to the stop leaves them open enough for more than adequate airflow. I agree in most cases, you do not want to allow a smoker of any kind to be left with no way for air to flow into the smoker and back out. As you have pointed out, this is a setup for major creosote.
Thank you Fred for the comment as it shows the post may have needed some clarification.
I have the same smoker, do chunks smoke longer than chips?
Where can I find replacement perts online for a 3605BGD propane smoker?
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need manual formodel a033141 gas smker
These instructions are a whole lot better than the ones that come with the smoker. The one with the smoker left out the part about spraying oil on the inside surfaces. I also like the temp and time chart included that was not with the one that came with the smoker.
Is there a particular way to load the smoker and what meat should be higher than others if smoking multiple meat choices?
I have enjoyed my Smokey Mountain Gas Verticle Smoker for 4 years. This year it started producing a fine black soot from the burner. It accumulates on the bottom of the wood chip box as a fine black powder. Unfortunately it accumulates on the meat as well. Would you know how I can fix the problem? Thanks.
I have a Great Outdoors Smoky Mountain Series smoker and have the vents closed to the stop position. I can’t get the temp above 160 degrees. It only goes to about 160 no matter what the outside temp is, right now it’s 86 outside. Any suggestions would be great.
I have a great smokey smoker…really appreciate your tips…My valve, from which you control the heat is jammed and need to get a new one…prob easiest to buy regulator hose and valve…however cannot find any parts on the web for the smoker…only the grills….Do you have any suggestions…
Model number AO33142
Just bought this smoker. My wood chips burn out after about an hour, even when wet. Is burning one box of chips sufficient or should I keep replacing them? It took me about 12 hours to smoke a pork shoulder the other day and I’m worried about constantly opening and closing the door.
I find your instructions are very complete except you give none for smoking Salmon.
the way I have been smoking Salmon is to keep the temp. between 160 to 170 degrees. I put 5 8 pieces on 1 rack. 3 racks would be for 15 to 24 pieces. I try to fill them making sure I leave enough space between each piece. I have left them on betweem 8 and 20 hours depending on how think they are. I soak the Salmon in a brine for 2 or 3 days before smoking useing garlic, salt, brown sugar, a little paprika to make the Salmon darker looking. Then I leave the Salmon out for about 1 to 2 hours before smoking. It seems to smoke better if it is a little dried out before placed in the smoker. Could you give me your thoughs on smoking salmon. Thanks Tom
Where can I find a new plastic piece to screw my smoker to the gas bottle?
You can buy parts and covers for the 3605BGD smoker at Landmann-USA. They took over the smokey mountain series from CFM.
My smoker, from day one, burns at the air vents before the actual burner. It can’t get enough fire to the wood chip box. Help!!!
The news reported a reacll on a smoker that looks just like mine. I have a 3405GW, Ser# 570109594. I would like to know if I have a problem, & if so what to do. I like this smoker, so let me know something. Jack
I just posted a coment, whatsup???? I have a 3405GW smoker, Ser# 570109594. The news is reporting a recall on these somkers that look like mine, is there a problem wiht mine???