That old Turkey Fryer is good for more than just frying. Use it to power your smoker and stop messing with charcoal. These two models fit perfectly, all I had to do was remove the smokers legs. A tape measure will tell you very quickly if yours will work. The aluminum foil is wrapped 3/4 of the way around the fryer base just to keep the wind from blowing the flame out. This also reflects a lot more heat up through the smoker. With a gas flame you can control the temperature much more accurately. Place the wood chips and some water in the smoker bowl. Add more chips and water about every 15 min or as required to generate smoke. Be sure to monitor your temperature until you get the gas set at the proper level. Below is a good recipe to get you started, and remember - never ever use this or any turkey fryer in the garage! follow all safety rules!

Servings: 4 - 8    Prep time: 30 min +    Cooking time: 1 to 5 hrs
Utensils: wood chips, smoker, BBQ tongs, foil, cookie sheet, LP gas and turkey fryer

Directions

Oven / Smoker Combo Method - Coat you favorite cut of meat with either dry rub or your favorite BBQ sauce. Place on the cookie sheet and cover with foil. Bake in the oven for 1 to 3 hours at 300 degrees F, depending on what you are cooking and how thick the cut is. Get the smoker hot and put the hickory chips in the pan at the bottom just prior to putting the meat in the smoker. Place the meat on the top rack. Smoke the item for about 1 hour keep the temperature at 225 degrees F. Baste and turn every 15 min.

Smoker Only Method - To cook 5 pounds of ribs exclusively in the smoker will require about 5 hours at 225 degrees F. Check the meats internal temperature to make sure it is at least 140 deg for beef and pork ribs and 180 deg for chicken and turkey.

Alternates Recipe Ideas

The same general recipe works for chicken, ribs, beef, or fish. The only modification you will want to make is to adjust the baking time to make sure the meat is cooked but not dried out. Any of your favorite smoked recipes will work in this situation you are only substituting the heat source. The rule of thumb for using the smoker exclusively is about 1 hr per pound of meat at 225 F, but always watch the internal temperature. That is the only true and safe test.

A good basting alternative is to spray the meat with either apple juice or beer to keep it moist.

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