The Firing Line Forums - View Single Post

**Mike Irwin** · March 8, 2013, 10:08 AM

Are you talking a smoker for things like ribs and brisket, or are you talking a smoker for things like preserving hams and bacon?

If the first, either one is fine.

If the second, as Doyle notes, gas is NOT the way to go as it creates way too much water vapor. You'll never get a good smoke with something like that and it will actually lead to molding of what you're trying to preserve.

March 8, 2013, 10:08 AM	#18
Mike Irwin Staff Join Date: April 13, 2000 Location: Northern Virginia Posts: 41,379	Are you talking a smoker for things like ribs and brisket, or are you talking a smoker for things like preserving hams and bacon? If the first, either one is fine. If the second, as Doyle notes, gas is NOT the way to go as it creates way too much water vapor. You'll never get a good smoke with something like that and it will actually lead to molding of what you're trying to preserve. __________________ "The gift which I am sending you is called a dog, and is in fact the most precious and valuable possession of mankind" -Theodorus Gaza Baby Jesus cries when the fat redneck doesn't have military-grade firepower.