Great Outdoors Smoky Mountain Propane Smoker

GOSM Wide Body  Propane SmokerI 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:

Time – 6 hours
Target Temperature – 170 degrees

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

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!


  1. Great instructions thanks – did you write the article on seasoning the smoker?

  2. OMG – just read the bio on the writer of this article – is this the same Jeff Phillips that knows Russell Ivy in Alvin?????

  3. 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:

    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.

    • Sam Highers says:

      Just received my smoker as a gift….no experience with this type of smoker, just charcoal. How long might I expect the typical bottle of propane to last…..I am in a very rural area, long way to propane distributor….and I will eventually buy a spare bottle, but in the meantime, I would hate to start cooking a chicken or ham, and then run out of gas 1/2 way through.

  4. 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.

  5. Gene Smith says:

    gas conversion kits….

  6. Thank you Gene for that link.. I am sure it will be helpful to many.


  7. 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

    • Thank you for your post. I had spent some time trying to get my smoker to work. I had turned it off and still it wasn’t heating. My wife read your post and I tried it again–it worked!

      • Best post ever! That tid bit of info should be in size30 bold font on the front of the manual. Thank you for helping us get started smoking.

  8. 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.


  9. Never mind Jeff. Found the other link.

    Do you know of any plans for a commerical smoker?


  10. 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.

  11. fred farkel says:

    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.

  12. I have the same smoker, do chunks smoke longer than chips?

  13. Where can I find replacement perts online for a 3605BGD propane smoker?

  14. Terry DeMoe says:

    need manual formodel a033141 gas smker

  15. Carl Kingdon says:

    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?

  16. David Price says:

    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.

  17. Brian R says:

    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.

  18. 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

    • Janet Oster says:

      I also have Smokey Mountain Series Great Outdoor smoker model no. A033141. I am looking for replacement racks. Did you have any luck finding a source. I need racks: width 23″ to 21 ” and depth 12″ to 14″.

  19. 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.

  20. 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

  21. Joe Harris says:

    Where can I find a new plastic piece to screw my smoker to the gas bottle?

  22. You can buy parts and covers for the 3605BGD smoker at Landmann-USA. They took over the smokey mountain series from CFM.

    • donn cavnar says:

      i need the liquid or wine bowl that sets above the chip container. don’t know what model, thr only info i have is:16x16x36 and it says on the red thermometer smoky mountain series and great outdoors. donn

  23. 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!!!

  24. 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

  25. 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???

    • I just bought that smoker (on clearance from Wal Mart for $30!!) and I just checked here:
      for recalls. It has not been recalled – if it had been, WM would have pulled it. Also, if you register your product the mfr should contact you if they have issued a recall.

  26. William Nalbone says:

    Bought a Smoky Mountain Series propane smoker at a garage sale. Do not know model #. Need a stainless steel grate 14″ x 14″ and a cast iron water pot, where would I find these parts?

  27. Paul McIntosh says:

    Can someone help me I have the same smoker and the burner will light the the feed pipe will catch on fire at the air flow adjustment or ventury. Thanks

    • Paul,

      I had the same problem a while back since storing my Big Block GOSM in the barn for a while. I had flames shooting out of the gas line in multiple places.

      I figured there was a blockage somewhere that was preventing the normal flow of gas through the line so I took the burner off the smoker and blew out the lines with high pressure air and tapped the burner on the concrete lightly to knock out any dust or debris. I also poked a wire up in the gas line toward the burner to make sure there was no obstructions.

      When I put it all back together it worked like a charm. I can only assume that you would have the same good fortune if you replicated this procedure.

  28. Lee Fonseca says:

    Hi I just got a smokey mountain smoker and I smoke a lot of fish and this is my first propane smoker ,I have all way used a charcoal smoker in the past and I would like to know if could give me any tips on what temp. and how much time for smoking fish-tuna. If so please E-mail me at Thank you Lee

  29. Lee Fonseca says:

    Hi I just got a smokey mountain smoker and I smoke a lot of fish and this is my first propane smoker ,I have all way used a charcoal smoker in the past and I would like to know if could give me any tips on what temp. and how much time for smoking fish-tuna. If so please Thank you Lee

  30. judy gauthier says:

    We recently bought a propane smoker and lost the operating instructions. It has 2 side vents and one top vent. You mentioned in your article to open the vents to the tab stop. Our smoker does not have such stops. Can you tell me about how much of an opening that would be?
    Thank you.

    • On my smoker, the vents are round and the opening are pie shaped. Each opening is about 1″ at it’s widest point when closed all the way to the tab stop. This seems to be a perfect spot with plenty of air coming in at the bottom and plenty of smoke flowing out at the top to prevent creosote buildup due to inadequate airflow.

      • Glad I kept scrolling.

        I have a different brand of smoker, and was wondering the best way to set the vents while using LP – a little different than using charcoal. Mine has a 3 damper setup like that but you can close the dampers practically all the way. This reply gave the clarification needed – I knew “completely” closed couldn’t be right! You should add this info into your article.


  31. judy gauthier says:

    Thanks so much for the quick response

  32. What no input on smoking fish . What temp and how long

    • I’ll get something on fish eventually. For now, you should smoke whole trout at around 225 degrees F for 2-3 hours or until the meat reaches 145 degrees. If you wait until it flakes it may be overcooked.

      Salmon is best cooked really slow to keep the fat from cooking out of it. Keep the smoker temperature around 150 degrees and it could take 5- 6 hours. The salmon is done when it reaches 145 degrees.

      For best results use apple wood or alder with fish.

  33. Donald Crosier says:

    Can I order addtional racks for this smoker and if I can where ????

  34. Larry Bravo says:

    My smoker has onlu been used about 5 times and the flame on the burner is really low, I’ve had it on now for 3 hours and it still won’t reach 100 degrees. what is the problem? trying to smoke a turkey!

  35. jake simmons says:


  36. Scott Sargent says:

    I tried to use my propane smoker this year and can not get it over 150-160 degrees. I have pulled apart the burner, used torch tip cleaners on both ends of the hose and blew out the burner with air compresser. The flame is low and appears to be no change when adjusting the control knob. Can you give any advise to increase the temp. And yes even changed to a different brand new tank.

  37. NH smoker says:

    Doing ribs, using my smoker for the first time today, after seasoning it yesterday.
    I’m fining I am having a hard time maintaining temperature on such a cold day….it’s 27* out now with a 10mph wind. I’m either under 200, or almost @ 300, which is NG.
    after fiddlin’ with it for about an hour now, I’m steady @ about 220*

    I’ll let you know how I make out.

  38. Karen Christy says:

    I need replacement parts…. 931-320-0830

  39. Vernon McVey says:

    I need parts for my Smokey mountain Series Model # AO33142 Ser.#5409001675


  40. After reading all of the posts, there are several who had trouble with low heating. I had this problem as well and had to pitch 3 racks of ribs. Every user should read the post by Jim Munn. He nailed the problem!

  41. Thanks for the instructions and the smoking time info! Greatly appreciated!

  42. Farmboybbq says:

    I have a Smokey Mountain 3605BGD, I am needing a new wood chip box. Does anyone know where I can get one? I use my smoker everyweekend to sell BBQ in my town, I like it for the size and it is more of a warmer than a smoker for me. Any info would help out. Thanks Everyone.

    Farmboybbq ” we want our meat in your mouth” Wellington Ks.


  44. mitchell says:

    I am smoking a 5.5lb brisket right now. It’s my first time using this smoker and I’m able to keep the heat steady, between 200-225 no problem. However, I can’t get any smoke. I started with the wood-chip box filled with water-soaked wood chips for about an hour, and then dumped out the charred chips and switched to dry wood chips, but still no smoke. suggestions?

    • I usually turn the heat to high until I see smoke, then I turn it down to maintain my temperature. Now that you have food in there, just turn the heat on high and crack the door open about 1/2 inch or so to maintain your temperature until you see smoke. Once you see smoke you can close the door and set it to maintain 225 or so.

      I am assuming you have the cast iron box for the chips.. those take a little while to produce smoke and the heat must be on high for several minutes before this happens. If you want smoke a little faster (less than a minute usually) find a large metal coffee can and cut the top down a little bit with tin snips or a rotary cutting tool so that it will fit where your original smoke box is now. The metal is much thinner and all of the heat goes to getting the chips to smoking instead of heating up a bunch of thick cast iron.

      I always use dry chips or even chunks in my propane smoker.

  45. Jerry mcKechan says:

    Where can I purchase a cover for my smoker and how much
    thank you

  46. I am a rookie smoker – I just bought the Smoky Mountain 30″x24″ smoker last week, and let me tell you – I am impressed with this one. Contrary to what many reviewers have said, the temperature gauge is quite accurate. I recommend keeping a hanging thermometer inside the smoker to ensure its accuracy. Per many suggestions, I wrapped the water pan completely in foil. I also bought a cheap 9″ steel bread loaf pan for the wood chips – I wrapped this in foil as well and use a piece of foil with holes poked in it for the cover. I turn my propane tank a 1/4 turn and run the regulator juuuust slightly above the lowest setting with the damper as closed as it can get (still somewhat open). I put in a pork shoulder last night, woke up this morning after 7 hours and was nervous to check the temp. 220 degrees on the dot. BOOM. It maintained temperature perfectly. For $140 from Walmart, you can’t get a better value for a propane smoker!

  47. Russ Durbin says:

    I have the 30 x 24 smoker and have really enjoyed smoking. I have a question though about time and temperature. At the lowest setting my oven reachs 225 degrees. The internal temperatures of my meats seem to rise continually to about 150 degrees. Then they stall and rise very, very slowly. They take me well past the predicted times. I’ve been turning the heat up at this point to get the meats at the reccomended temperatures.
    Should I start my cooking at a slightly higher temperature? Is this normal?

  48. Rick Freeberg says:

    I love my SMS Great outdoors smoker. I brought it with me when I moved to Oaxaca Mexico from Seattle. I had it plumbed into my propane system for my stove and water heater, etc. I have a question. If I want to smoke some things at lower temps is it OK to reduce the gas entering the smoker using the valve from my gas system? The lowest temp I can achieve now is about 185-90 degrees and I’d like to get it down to about 165-70 for some things. Thanks for your responses!

  49. mike blake says:

    can not find replacment thermostat for my smoker

  50. Scott Barth says:

    I can’t get the flame to stay lit, or if it does, to increase in intensity. Changed tanks to determine it wasn’t low or cold (brought a fresh one out from the garage). Could it be the regulator? If so, where can I find a replacement? Found one on Landmann for $60. Too much. Any suggestions? Thank you. (Great Outdoors Smoky Mountain – propane, style without side dampers.

  51. I just received the smoker as a gift after using a charcoal smoker for a long time. Problem I have is that it won’t produce smoke at any less than 350 degrees which is way to hot to smoke. And at that temperature the chips burn dry or soaked. Any ideas? Pretty frustrated why my new smoker won’t make smoke!

    • I have found that the best way to get the smoke going is to place the food on the grate then leave the door cracked open a few inches and leave the smoker on HIGH until a good amount of smoke is flowing out. The door being cracked open keeps the heat at a minimum inside the smoker. At that point you should be able to close the door and turn the smoker down to a more medium setting. If that does not work as well as you’d like, find a metal coffee can, cut it down shorter if you need to but use that in place of the smoke box that comes with the smoker. The thin gauge metal of the coffee can will get the chips to smoking a lot faster.

  52. where can i get parts for my smoky mountain series meat smoker need new gas tube

  53. hey eveyone who has a smoky mountain propane smoker go to they got evey thing you need for your smokers

  54. need a phone number for my smoker I need a grid I was one short

  55. rushfan3 says:

    I am seeing this for the first time. I have had a Smokey Mountain Propane Smoker now for 5 years. I used to use it every two weeks from the months of March/April to November, when I would smoke a turkey breast ahead of schedule for Thanksgiving before closing up my grill and smoker for the winter season. (With touch and go winters, I don’t take any chances.) Last year, I went to open my smoker, and low and behold, the valve pipe connecting the regulator and hose to the burner assembly started to shoot out flames and I was not getting any heat into the box itself. After allowing it to cool down and close inspection, the pipe rusted out. I have been to the landmann-us website, and am not seeing the part I need. (I wasn’t able to locate my model number, but by close inspection, I was able to nail down my smoker’s model number.)
    Needless to say that I’m lost and heartbroken without my smoker. While I do have my grill, it isn’t the same taste and effect. I would recommend to everyone three things.
    First, make sure you cover your smoker. This has prevented a major amount of trouble. I also like the suggestion that Chris posted about using foil on the water pan, which is another thing I will have to replace if I can get a replacement valve pipe, and also using a cheap steel bread pan for the wood chips. (I like being able to use more chips than the box allots for because I notice the more wood I use, the better the smoke flavour.)
    Two, if you are having issues with regulating the temperature, try preheating first. Leave your smoker on high for at least 10 to 15 minutes before even allowing the wood chips in, and if you are using the water pan, make sure that’s out before you preheat. The temperature that it should reach is around at least 400 degrees in the preheat. And make sure your propane tank is full and the tank is turned on at least 1/3 of the way. (Some would say that’s a little extreme, but not really.) Also, make sure that air valve is closed up. (Yes, it will be open some, but that air valve has to be closed up enough for the heat to rise.)
    Third, and last. Follow meat cooking instructions as a guide. Just because a turkey package says it will cook 15 minutes per pound, consider the fact that you aren’t just cooking, but smoking. I would usually double or triple that time, especially because you are cooking at a lower temperature than if you were to be just cooking or roasting. If you are thinking, I can smoke it as it thaws, No, you can’t and you shouldn’t. On this, I would say thaw, and for things like pork, poultry, and even beef, brine. (Pork and Poultry go great with Apple Juice brines, Beef is good with either Orange or Cherry Juice brines.) I am a HUGE believer in brining before smoking. (As for fish, I can’t answer that because of so many family members, and myself included, having fish and seafood allergies, but I would double the time on the cooking guidelines because you are smoking, and it should be done at a lower temperature to incorporate the flavour of the wood smoke into the meat.)
    My smoked meats have drawn rave reviews from not only family but also even total strangers that were over as invited guests to family functions. I know right now that everyone that has had a smoked picnic shoulder, smoked pork chops, smoked chicken breasts, pulled meats, and smoked turkey breasts are missing this. (Matter of fact, everyone missed my smoked pulled pork and pulled chicken breast this past Memorial Day.)

  56. Joanne Garner says:

    I just bought A Great Outdoors – Smoky Mountain Series – Model#A032142 propane smoker at a garage sale, but they didn’t have the manual. I am trying to locate a manual for it. Is there any a website where I could order one. I have tried some with no luck.

    Thanks to anyone who can help me.

    • Rob Fargher says:

      I have a Model A032142 stainless steel SMS smoker and have 3 manuals for it: English, French & Spanish. Do you still need one? Email me at “fargher AT gmail dot com” if you do. You can have either of the French or Spanish ones or I could scan the English one as a PDF.

      I smoked some back bacon (AKA Canadian bacon, though we don’t call it that) this weekend using the A-MAZE-N pellet smoker. Worked a treat! The pellet smoker box turned my SMS smoker into a cold smoker.


  57. David DiPaola says:

    What’s your recommendation for replacing the wood chips. Do I constantly need to replace the wood chips throughout the entire process, or can I go a certain amount of time without any chips in the smoker?

    • Always do the smoking process at the beginning of the cook time as the pores are more open on when the meat is raw. As a general rule, I apply smoke for at least half of the estimated cook time. If I am cooking chicken and expecting it to take 4 hours at 225 degrees, then I want to apply smoke for at least 2 hours. A pork shoulder is expected to take about 12 hours so I will smoke it for at least 6 hours.

      This formula seems to consistently give me great results with smoke flavor.

      Once you are done applying smoke, you can finish with just heat for the rest of the time.

  58. Bob Peters says:

    I recently purchased a Great Outdoors Smokey Mountain propane smoker at a garage sale. I have hooked up the propane correctly but cannot get propane to the burner after I turn on the gas. It appears the small hole in the venturi is clogged. The hose is directly connected to the smoker so I can not replace it. Any suggestions on how to unplug the gas hose.

  59. Desert Dave in Peoria AZ says:

    I’m another smoking rooky. This probably seems obvious to the pros but it isn’t so obvious to me… Should I be using wet wood both when I cure my smoker and when I cook in it? I’ve only smoked on a charcoal grill twice and wasn’t really sure if I was doing the right thing or not, although it sure tasted good.

  60. I’ve got way too much heat, with the propane burner on low and all vents (two side, one top) open wide I can;t get the temperature below 250 f., I’ve also checked the temperature with a second thermometer, I’d appreciate any suggestions

  61. I received the 3895 series for xmas amd really appreciate this site and all of the instruction/suggestions. I am seasoning the unit today and have been able to hold temp steady at 225* without any issues. I look forward to actually smoking some meat later this week. Any suggestions on what to start with: pork, chicken, or beef? Any suggestions on how to propoerly smoke the first time as to not waste time and meat?

  62. robert moore says:

    i need a burner for mod. no. 3600G

  63. I have been trying to find parts for my smokey mountain 34″ vertical propane smoker but have had no luck. This unit is probably 13 years old and the controls along with the burner and pipe from the controls rusted and rotted away. I need those 3 pieces to restore her back to her original condition. Can you help? Thanks!

  64. I have a great smoky mountain propane smoker. I followed the instructions for seasoning, filled the wood box with cherry wood chips and seasoned for two hours at 225. Never did see any smoke out the top vent and after two hours the bottom layer of chips was charred and the rest looked like I just put them in. Help!! No smoke!!

  65. SmokinIndiana says:

    Any body have a recipe for killer pork chops?

  66. I have a model ao32142 smoky mnt series propane smoker and I need to find replace parts for my gas feed to my mane burner can any body help me.

  67. Mike Torquemada says:

    I have had this smoker for a while now and I do a lot of smoke salmon, is there a way to lower the temp?, it smokes a little to hot for what I want, I would like to get it to stay at about 175

  68. jennifer says:

    I need to replace the burner in our smokeymountain great outdoors smoker. It has been a wonderful smoker that had a life time warrante. Does anyone know which numbers to call the company

  69. I just put a new burner Em in my smoker it lights but won’t stay lit, any suggestions?

  70. Ivan Goodwin says:

    I need parts for Model @ AO33142. The whole burner section rusted out.

  71. I need to know where I could order a part for my smoker!!!! It’s the burner chamber assembly. I need the plate that the brass burner sits on and the Venturi tube. Please can you direct me to where I can get it from… Thanks

  72. Forgot to mention it a great smokey mountain series smoker

  73. Smitty Brown says:

    looking for parts for propane smoker model no. 3405gw cfm home products

  74. I bought my smoker second hand and would like to get the instructional video that wasn”t with it when i got it.

  75. Gary Gates says:

    I Have problems with the gas valve to raise or lower flame.


  1. Traditonal Windows says:

    Traditonal Windows…

    I prefer more traditional…

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