How to Cook with an Outdoor Gas Smoker

One of the best things about a smoker is that you can use it anytime of the year. Smokers use indirect heat to cook food, and although it takes a little longer to cook over the flame, you can not beat that smoky taste. A basic smoker works from a fire source that heats the wood chips which release the smoke that flavors the food. Before u cook for the first time, be sure to season the smoker by smoking some wood chips and let the wood chips burn.
Next prep the food for the smoker. For this video we are smoking a pork shoulder. Using a dry rub, cover the meat, wrap in plastic and let it marinate in the fridge over night. Remember smoking takes time so start early the next day. Next soak the wood chips in water for 30 min to help promote and create more smoke, keep the wood chips from burning and creating a natural wood flavor. There are many different types of wood chips such as mesquite, apple and hickory. Be sure to buy wood chips for smokers, other types of wood can be dangerous to your health.
To begin the smoking process prep the smoker. Check the burner for blockage. Take out the water tray, line with foil and add water. This helps the food from drying out. Next, take out the wood chip tray and add wood chips. Partially open the vents on the sides and put back in the smoker.
Turn on the propane tank, and light the burner. Close the door and make sure its on high to start the smoking process. When the chips begin to smoke, add your meat to the rack. Keep the temperature between 225-250 degrees and cook for about 1.5 hours per pound. Flip every 2 hours. Side dishes take a shorter cooking time about an hour. If the wood chips stop smoking add more wood chips. Check the temperature of the meat before you take it out. The average temperature should be around 160 degrees for meat. Once there is about 2 hours left of cooking, cover in foil and cook in a tray for the remaining time and then you are ready to eat! For more grilling related videos, visit www.Lowes.com/V...
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[@mr.a5147]

This guy is cheesy in the most awesome possible way. Great, to the point instructions!

[@juanitoelteso]

Great advice. Thanks a lot. Smoked my first rack of ribs today and they turned out well.

[@lowes]

Juan Sepulveda Yum, what should we bring? ;) Thanks for watching our video

[@dougmurray1093]

If you cannot keep the temp down what is going wrong? I have followed every instruction I can think of and have smoked with electric for years. This is my first time with propane.

[@OKRMetric]

you are the first person I have ever heard say fat side down.. everyone else cooks fat side up so it cook throughout the meat for flavor

[@talkingman]

Mike: The idea is that the fat protects the bottom of the meat from the direct heat of the gas element, preventing it from drying out. In a horizontal smoker where the heat is consistent top to bottom, I would put it face up. However, my experience (over 30 whole pork shoulders) doing it both ways shows no difference, since the meat is pretty fatty to begin with. With brisket, I always do fat cap on top, since the meat is leaner.

[@christophermccook8591]

Mike Kraft is correct, you should always make the decision based on which direction the heat is coming from. Also, the fat cap does not melt and penetrate down through the meat, that's a common misconception.

[@GreatBlueKnight]

That looks amazing! Great stuff!

[@billiardsstar]

Please tell me where I can buy that smoker stack. so I can install it on top of my smoker

[@alejandroochoa5422]

buenas noches que precio tiene y cuanto costaria enviarlo a medellin colombia

[@hlnc_07]

Thanks for that great advice if you don't season the smoker first will you have a bad flavour on your food

[@lowes]

Get out there and cook something yummy! Thanks for watching.

[@themanginaman]

nice sale pitch make us hungry enough to go buy a smoker

[@jclark0792]

So many people say you don’t need to soak the chips... not sure what to do

[@gregkornegay5340]

Can you smoke two pieces of meat at the same time?

[@jimgoff268]

DO NOT SOAK YOUR CHIPS OR CHUNKS!!!!

[@SolomanVandy]

why not?

[@stefanmunzl4797]

WIch gas smoker is this? Manufacturer Type?

[@johncaulfield8621]

+Stefan Münzl That is the Master Forge model #0190449. A very sweet unit.

[@GeneCst]

One question, I already smoke some turkey legs using my regular charcoal smoker, does anybody ever smoke turkey legs using a gas smoker here? If so, please let me know if the taste changes a lot as I am planning to buy one of these! Thanks!!

[@aaronmiller112]

i didnt know i cant use treated lumber to cook with... i saved all that wood from my old deck.

[@g-bear192gaming9]

What the hell

[@carsontabbert6290]

This guy dumb

[@husafel]

Shouldn’t soak the wood chips. All that does is get you steam vs 💨 smoke. Dry chips is best!

[@linsmile2006]

I am hungry

[@johncaulfield8621]

I wouldn't go by that door thermometer. Get a good one. Factory thermometers are useless.

[@praetorxian]

Agreed. Multi-prong thermometers.

[@semerka2002]

Заебись!

[@miketag1404]

Your suppose to keep fat up, not down!

[@tvan1190]

im pretty sure my old man would take my man card for using a gas smoker...

[@infraprods]

Trent VanBoskerck and here you are watching the video, wishing you weren't so desperate for your old mans approval. It's ok son, one day your pork loins will drop

[@dexterramey8787]

@@infraprods just got a smoker sitting out on trash day saw this video and read your comment. I lol read it to my co workers and so did they!