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Customer Questions & Answers for
The Great Outdoors™ Smoky Mountain Series™ Propane Gas Smoker

Consistent propane heat for delicious smoked food Fully welded steel cooking cabinet Three fully adjustable dampers Cast iron wood chip box Porcelain coated water pan Cast brass burner Four adjustable chrome-plated cooking grids Full-size door opening Full-range stainless temperature gauge 1257 sq. inches of cooking space Packed with cooking features, the Great Outdoors™ Smoky Mountain Series™ Propane Gas Smoker helps make smoking delicious food easy. This durable smoker features a fully welded steel cooking cabinet with three fully adjustable dampers. The long lasting cast brass burner provides steady heat for the food on the smoker's four adjustable chrome-plated cooking grids. Full-size door opening provides good access to add wood or water and check meat while cooking. Door features a cool grip front door locking handle. Cast iron wood chip box. Porcelain coated water pan. Cooker features a wide stance leg pattern for stability. AGA/CSA certified. Full-range stainless temperature gauge included. Dimensions: 45.2'' H x 29'' W x 21'' D. Weight: 91.3 lbs. 36''H x 24''W x 16''D cooking chamber. Propane tank shown not included. Additional racks for this smoker can be purchased through Landmann USA. Just call 1-800-321-3473, ext 280. For information about Great Outdoors vertical smokers, call Landmann USA Customer Service at 1-800-321-3473.
Customer Questions & Answers:
8 Questions
 | 
18 Answers
Overall Rating:
4.872 out of 5
4.9
out of
5
(39 Reviews)39
Product Details

Questions & Answers for The Great Outdoors™ Smoky Mountain Series™ Propane Gas Smoker

Question

Can this or any Propane fired smoker be converted to Naural Gas?

asked 4 years, 6 months ago
by
cfd683
 - SW Missouri
on The Great Outdoors™ Smoky Mountain Series™ Propane Gas Smoker
1 answer
Answers
answer 1
I'm sure with the right hardware you can connect this to natural gas. But you would probably want to have some sort of kill switch or valve actuator to turn the gas on and off besides the knob in the front.
answered 4 years, 4 months ago
by
BigAlshotandspicy
 - Fairfield County, CT
Question

Where can I purchase replacement racks for the Smokey Mountain Series propane smokers

asked 4 years, 8 months ago
by
kewila
 - Canada
on The Great Outdoors™ Smoky Mountain Series™ Propane Gas Smoker
0 answers
Answers
This question currently has no approved answers.
Question

I am not getting enough smoke.

How do I get alot of smoke from this smoker? I initially soaked the wood chips in water, I smoked for several hours, I did get some smoke several hours into the cooking sesion. My problem is that when I smoke for a couple of hours, say chicken, a small pork roast, etc, I never seem to get enough smoke to seriously flavor the meat, even when the chips are totally dry. They are small also. I do choose to smoke at low temps, 200-250 degrees. The last time I smoked, I took the cover off of the smoke box, I seemed to get a little more smoke, but still now what I expected. Any ideas would be appreciated.
asked 4 years, 10 months ago
by
boomertheboxer
 - Iowa
on The Great Outdoors™ Smoky Mountain Series™ Propane Gas Smoker
6 answers
Answers
answer 1
I find that bringing the temperature up to about 300deg for about 5 minutes will start the smoldering of the wood, then reduce the temperature down to your desired cooking temp. The chips will continue to smoke whether or not the lid is on.
answered 4 years, 4 months ago
by
Lostalos
 - Wichita, Kansas
answer 2
I'll fill the smoker box and preheat the wood with a small propane torch. Get the smoke going in a hurry and you don't have to waste fuel or time preheating in the smoker and then lower the temp to smoke.
answered 4 years, 4 months ago
by
SmokyJ
 - Wisconsin
answer 3
try not filling up the smoker box as much. I filled up the box and realized the heat wasn't getting to them. I filled the box only a 1/4 of the way and put more in a few hours later.
answered 4 years, 4 months ago
by
BigAlshotandspicy
 - Fairfield County, CT
answer 4
Do not soak your chips.

Start smoker on high when it starts to smoke add your meat then bring your temps down to normal smoking temps.

Others have done mods I see no need for a mod with this smoker box, I have had no trouble achieving smoke.
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answered 4 years, 5 months ago
by
SQWIB
answer 5
I line the wood box with heavy duty aluminum foil, fill it with dry wood, and then fold it over tightly. I poke just one hole about 1/4 inch in diameter. Heat to about 300F until it smokes and then turn down the burner to maintain a lower temperature. I get almost too much smoke. And, cleanup is easier.
answered 4 years, 6 months ago
by
DakotaDocMartin
 - Grand Forks, ND
answer 6
The first thing you may try is to lower your cook temprature. If I am cooking pork or beef I normally try to cook at 180 to 200 degrees. Different meats absorb the smoke at different rates. Dense meats like beef, pork, venison, etc only absorb the smoke flavor until the internal temp gets to about 130 degrees. By Lowering the cook temp you prolong the process of getting the internal temp up. Also, the wood will smoke a little more at a lower temp. And lastly, try using the water you soak your wood chips by pouring into your water pan. You get as much flavor from the moisture created by the wood as you do from the actual smoke. Hope this helps.
answered 4 years, 9 months ago
by
IPOtter
 - Tennessee
Question

what is the shipping wieght. Can you get whith a natural gas orifice instead of the propane orifice.

asked 5 years, 1 month ago
by
whithead
on The Great Outdoors™ Smoky Mountain Series™ Propane Gas Smoker
1 answer
Answers
answer 1
91 lbs
answered 4 years, 5 months ago
by
SQWIB
Question

How low of a temprature will this unit run

asked 5 years, 2 months ago
by
Tedub
on The Great Outdoors™ Smoky Mountain Series™ Propane Gas Smoker
4 answers
Answers
answer 1
The lowest I can get it to stay at, even in cold weather is about 180 degrees, with the burner on low, and no wood to create extra heat. If you want to get down to true cold smoke ranges for cured meat, 70-80 degrees, light two or three pieces of charcoal and place them in the smoke box, then cover with sawdust or chips.
answered 4 years, 4 months ago
by
SmokyJ
 - Wisconsin
answer 2
If you cant get the temps low enough do a mod, do a search on Needle Valve Mod
answered 4 years, 5 months ago
by
SQWIB
answer 3
I've managed to acheive 180, which is about as low as you want to go. You can try lower by opening the dampers all the way up and turning the burner all the way down.
answered 4 years, 9 months ago
by
IPOtter
 - Tennessee
answer 4
This unit can actually get you in to the cold smoke range in the low 120s to 140s without any problem. At that point however I would use fine chips for the smoke versus larger and put them in a foil pie tin closer to the flame to ensure they continue to burn.
answered 4 years, 11 months ago
by
MrMac
 - Oregon
Question

smoker cover

Where can I buy a cover for my smoker? I have the large smoker.
24 w 45 L
asked 5 years, 4 months ago
by
Rebels
on The Great Outdoors™ Smoky Mountain Series™ Propane Gas Smoker
0 answers
Answers
This question currently has no approved answers.
Question

how many cubic feet is this smoker

asked 5 years, 5 months ago
by
Anonymous
on The Great Outdoors™ Smoky Mountain Series™ Propane Gas Smoker
2 answers
Answers
answer 1
1257 CU IN COOK SPACE
15.08'?
answered 4 years, 5 months ago
by
SQWIB
answer 2
The information I have on my Great Outdoors Smoky Mountain series smoker, model 3405BGW, shows 9,520 cubic inches cooking space. I believe that this is the same as BassPro's product no. 38-688-773-10.
answered 5 years, 4 months ago
by
DocLuther
 - Montclair, VA
Question

which smoker is better electric or propane?

asked 5 years, 11 months ago
by
benford
on The Great Outdoors™ Smoky Mountain Series™ Propane Gas Smoker
4 answers
Answers
answer 1
I owned an electric for about 18 months and used it about 10 times. I loved how easy it was to use but it already died. I am looking for a new smoker but it will not be electric again.
answered 5 years, 1 month ago
by
OzarkKid
answer 2
Do you plan to just use it on the patio at home, or would you like the convenience of being able to load it in the truck and take it to the river or lake? There is not always electricity where you go. But with propane, you take it with you.
answered 5 years, 8 months ago
by
fishdabayou
 - Ms. Gulf Coast
answer 3
It all depends on what you want to smoke. If you want to slow and low temp (cold smoke) electric is best like fish but for the average meat (pork or brisket ect) propane smoking works great.
answered 5 years, 9 months ago
by
ErnieP
answer 4
Propane has the advantages of burning clean and if there is a power outage ... keeps on cooking. Power out with electric and you start over if the meat does not spoil first.
answered 5 years, 11 months ago
by
vnvwarren
 - Cody, WY
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