Well I have not long bought a Gasmate Smoker/Outdoor Oven, here is a few pics of a few things I have done...much learning curve as it is much more than a smoker...so on going.

I picked up one cheap from the warehouse a few months ago.
Learning curve.
not necessarily in the following order
1/ could not get a stable low temp....1st issue the temp gauge was inconsistent, so replaced with a masport bbq lid gauge.
2/ the door warped as warmed and spilled heat and smoke out the sides.
wiped a good thin  layer of grease around the door opening... then some RTC silicone sealant a real thick layer around the door.. the closed , and ropped reasonable firm and left for next day... the greaser stops the silicone from sticking the door closed... mostly.
This creates a custom rubber seal
3/ the magnetic where not strong enough to hold the door fully closed....got a 3 little round super magnetic and placed inside the smoker where the door closes...top middle and bottom
4/ had to re adjust the door hinge alignment
5/ some smokers need water tray others dont apparently. it my understanding the water tray is used to collect drippings and prevent fire PLUS LPG doesnt give off enough moisture to keep temps low and humidity high for maintaining lower temps.

Now I can maintain a stable min temp of 55/58 degs....up to what ever I like....between outlet size and flame size.
If I modded the chimmeny outlet a little larger and a controller to adjust the exhaust size, I would be even lower stable temps......adjusting the gas flow goes below the design of the burner efficiency limits so that with the current burner is not an option.

The saw dust chip burner .. saw dust lasts about 2 1/2 to 3 hrs before recharging....slow smoke requires longer.....soaking and having the sawdust to 'start the smolder and larger chips gives a far longer smolder before re charging.

Before he changes, my 1st attempt at a few snapper fillets and some jerky was to say the least, very disapionting......the 1st smoke up after all the above...( outlet not modded yet, still thinking if needed)  well the smoked fillets where meant to last a few days....a lot was left after the fish pie and cakes....which disappeared that evening as 'junk food'  nibbled on that evening.

Finatic wrote: Looking good Al. I haven't tried smoking any fish yet, but the kettle bbq did a good job on some chicken tits. I bought one of those smoking boxes that you fill with moist chips and put on the coals. When I do my pizzas I just throw a handful of dry dust straight on the coals and although it burns off quite quickly, it still ads the smokey flavour to the pizzas. **** now I'm hungry!< id="adlesse_unifier_magic_element_id" style="display:none;">

 

 

A couple of years no worries.

Clifftastic wrote: A couple of years no worries.

skidoggg wrote: probably find it will last longer if the fish is "cured " properly rather than just sweetened and hot smoked

 

Hi Al
As requested  here is a piccy of my cannon unit... 
It was one of the first made where the guy was experimenting to get the venturi right and i was 'jonny" on the spot to get at cost price...    works well if i fill it,  light it and leave it alone..
I have used the vent as a portal for the smoke and being low , the smoke can rise past the water bowl..
When drying, the pellicle is essential to achieve as that is what the smoke adheres to...
Here is a link to my other website and you may find some useful info and some good ole homegrown recipes from my years and years of cooking...
 http://www.e-ware.co.nz/recipes/smokfish.htm

Bit of an experiment, spiced up Camembert smoked for about an hour at 70-75 deg about as low as I could get the smoker down to...ok it melted a little but tasted damn fine.

Did a Lamb leg sort of half smoked and half baked/roasted in the outdoor smoker cooker.