How a Vertical Propane Smoker Works - Smoky Mountain Smoker

[@ingle82]

You're a living legend sir I was looking all over to get answers until I found your video. I appreciate you

[@duggr3055]

I use a smoker at a local buisness and can give you a tip or two! This smoker will work great but I would change a couple things so you don't have to refill the wood box so much. I would use the sawdust mixed with water. This will keep the dust from burning up to quickly and give you a longer smoke time. I mixed my dust in a 5-gal bucket. You want the water level just even with the top of the sawdust after it is all mixed together. Use your hand to push the saw dust down in the bucket and the water should be almost coming to the top..I would use your juice pan to, as you can mix up a bunch of sawdust that will give you a longer smoke time and keep that internal temperature going without having to open your smoker and lose all your heat...This will save you propane as well...

[@CharlotteCharley]

Making smoked pork with a smoker my boyfriend's dad gave us, this video made it much simpler than how complicated it first seemed. Thanks man!

[@beauxbryce1207]

Thanks big-time my man was recently given one of these all the plans were just thrown in the bottom and I wasn't sure of the order of them and thought the wood chip box was above the water pans and the flat top went over the water pans like I use in a regular smoker. And you are right not a lot of direction to be found on setup so really I really appreciate you posting this video before I made a tragic mistake on my own so thank you and nice job on the video as well!!

[@85tkern]

I've been using a propane smoker for a while now and it just occurred to me that I've never actually watched a video on how others manage their smoke. I actually go about it differently than you. I have a Camp Chef Smoke Vault with a flat heating plate. I find that the priority is to always set your gas to achieve the desired temperature first. From there, if I am putting wood on the heating plate, there are a couple of knobs that you can turn to manipulate the smoke. Personally, I have had better luck with the chunks compared to chips as well. I find that they provide more consistent smoke. When I first started using my smoker, I used to place the chunks in the middle of the heating plate and control the smoke with the number of chunks. The middle of the heating plate is a bit too hot for the chunks on my smoker if I'm targeting 250 (or even 225 sometimes). I like to use 3 to 4 chunks at a time, but i place them about a quarter of the way away from the edge of the heating plate where it is cooler than the center. I let them preheat a bit to keep the smoke light and clean. Once the smoke slows down a bit i start to push them towards the center. I will add fresh chunks as needed in the same manner. I thought that I would provide an additional method for smoke control on these cookers. I will try the box method and see how it works out for me too.

[@sman2000ifly]

Thanks for this. I just bought the same smaoker off FB Market and was trying to figure this out

[@brucecollins5458]

perfect! all the info i needed in 5 minutes or less. thank you sir

[@ElCapricho-420]

Do you get a smoke ring on the meat ?

[@theseeker6097]

Thanks man I was actually looking for a little tutorial on the vertical smoker hard to find glad I found yours

[@jimmickey7391]

Super awesome man thank you. Simple quick to the point

[@evensteven8711]

"It's so simple, so easy and so good." By that description it's like it was designed for me.

[@mksmn515]

Thanks! Just got a hand me down one of these, going to try it out tomorrow!

[@jqm976]

Thanks for this video I just got my first smokers for Christmas and need to see this!

[@nickradcliff9306]

I’m going to try for the first time tomorrow and this might be a dumb quint I know nothing about smoking, but I’ve seen people soak their chips. So my question is should I soak my chips first?

[@TC72280808]

I have the same exact smoker. I came on today looking for sausage ideas to add to my try list. I slow my smoker burn down with pellets for my Treager. I soak them to make a past and put layer under and over my wood chips. I also soak my wood chips ptior to use. Slows the burn and evens the smoke

[@2010stoof]

I just got mine. I put the lavalock seals on and a regulator 10psi with a needle valve that I now set flame with. Hopefully it was a good move because I noticed almost all propane manual smokers don't have the seal but my master built just pours smoke out of the doors.

[@bg3079]

Perfect! Thanks dude, took me a while to find this video. Simple and to the point.

[@ScottLindsey]

Glad it helped!

[@corbind.9395]

I've always been told to wet your pellets or wood chips so they don't burn so fast. I just got my smoker (same as yours) but I haven't used it yet. About to try a duck soon. Only annoying thing is the temp gague on mine doesn't work and they don't make them anymore of that brand.

[@pdiddy4292]

Awesome awesome video brother...thank you so so much. Best instruction video ever. Perfect man!!! Just starting out and was exactly what I needed

[@MetalGods6]

Hey amigo. Thank you for the very informative video. QUESTION… I’m brand new to smokers, but recently picked up a very nice (used) stainless steel, vertical propane smoker (GRAND CAFE Gas Smoker) in excellent condition, but I’m struggling with being able to maintain a constant lower ambient temp (i.e. 225-250 degree range). The ambient temp keeps wanting to eventually climb to 300+ degrees, and so I open the smoker doors every so often, but that’s not really a proper solution…. The gas intake on the smoker itself is set to the lowest setting…. Water pan is good…. I’ve tried dry wood chips vs. soaked wood chips vs. combination there of, but still no dice… there are no flareups either…. I don’t have an actual closable damper, but there is a vent on the top of the smoker, of which I could potentially wrap a bit of foil around one side to damper the air intake (maybe just a bit), but I haven’t tried this yet…. The only other thing I can think of might be to (tighten/close) the valve a bit (on the actual propane tank itself), so that less fuel enters into the smoker. Might that prove be a viable solution??? Any other variables you can think of?... I would be HOME FREE if I could just figure out how to maintain a constant lower ambient temp (i.e. 225-250 degree range). Thanks in advance for any sage counsel or advice. Cheers! 🙂

[@ScottLindsey]

Try adjusting the intake

[@uhohspaghettios9966]

Thanks for the simple video!

[@ryanhanlan9652]

Thankyou ... I’ve probably watched 15 videos to figure out how to use my smoker ... mines almost the same but mine gets mounted to my side burner on my bbq but essentially exact same thing .... thanks so much man

[@robarcher3892]

Ryan Hanlan, if you happen to see this, do you remember the name of the brand or type of smoker you're talking about that mounts to a side burner on a gas grill? Thanks

[@luzrojas5147]

Thanks alot ,you explain real good

[@prattz208]

How long does the box wood chips last Before you have to put more in

[@brandonhaven580]

hey I thought I would share with you that if you dont through the used chunks away they are now charcoal that you can put on your grill later light with lighter fluid and grill with.

[@ColtonAplin]

So I picked up this one but it mine seems bigger and I can't find any parts! What do you recommend?

[@gavinparmar5397]

When using that smoker during a windy day, will the propane flame tend to go out? For smoking, can I use pellets instead of wood chunks? Finally, is enough room inside the smoker so that I could hang a large Pacific Salmon in the vertical position for smoking?

[@carlosdevaldes7456]

Thank you, Direct and to the point...

[@TheaCODFather]

Hey Scott I'm new to smoking meats. If I don't wear a man bun will this still work??

[@ScottLindsey]

Absolutely. Funny though. If you have long hair and smoke meats you will smell it for the next 3 days in your hair. and at times that can be a good thing.

[@ninjaay]

I have a man bun and was a complete novice going into my first smoke,, however, I nailed it. I would say that it was 99% the man bun and 1% skill. I wouldn't recommend smoking without a man bun.

[@Zbug619]

I just got one n like wise I don’t know how to use it. Thanks

[@redwhitentrue]

Your air intake orifice is blocked slightly. Thus the yellow flame. It should be blue.

[@dwmcever]

Spider web inside the tube.

[@AustinEhm]

Anynody know where to get replacement parts?!?? For this specific model!

[@gwu1987msu]

I was given the same smoker, but I fired it up and the temperature gauge doesn’t work. To keep it around 225-250 should I have the top vent somewhat closed and with the knobs set to Low? Medium?

[@andrecomanigault]

How long does a normal propane tank last for one of these smokers? Will I have to refill it every time i use it or about how many uses could I get out of it on average?

[@ScottLindsey]

It will last a long time.

[@DDCHOLAK]

Thank you, super helpful!!!!

[@cordelmar]

how much propane do you use for smoking meat.

[@PhuckenTacoz]

My smoker box keeps catching fire even with the top what can I do

[@YourSpeaker_]

I just got one of these for Christmas

[@swsmbc]

Quick question, I just got one of these in Stainless Steel, has anyone ever converted one of these to Natural Gas? Stephen

[@mikeokay3237]

I've got a stainless steel Edition like this smoker my dad bought from Sam's Club years ago my dad has passed away and I wasn't around to watch him and learn how to smoke with it how long do you think I should smoke inch thick hamburger patties and chicken breasts till they're done and have a good smoke to them I haven't found anybody that I know that smokes meat so that is why I'm on KZbin trying to find some help

[@ScottLindsey]

I do steaks on medium for about 1.5 Hours. and Chicken about 2.5 Hours. Always tap on the meat with a fork or knife to make sure it is not "bouncy". You will know. I have never done burgers but I would say 2-3 Hours. Watch the thermostat.

[@mikeokay3237]

Scott Lindsey thank you do you know about what temperature I should keep the smoker at

[@DavidHalton]

I bought propane smoker few weeks ago. Seems like meat cooks much faster than what I've been seeing online. Also not getting much smoke from it. Any suggestions/advice greatly appreciated Note:. I'm new at this shit. :)

[@daykl]

Dave, most people have a misconception about how much smoke you need. To get a good smoke all you need is what long time smokers call TBS (Thin Blue Smoke). If you get too heavy of a smoke you'll actually overpower the meat. So when you're smoking something, if you can just see a wisp of smoke coming from your vents you've got it going correctly. Good luck!

[@razzcolio]

That was very good an informative thank you very much coz I didn't have a clue haha

[@toddwoods5848]

Thanks that was helpful.

[@calvinstulip]

Awesome video thanks for the share.

[@thingsmac]

Thank you for this video

[@nomadteslamodel3895]

Dang it I don’t have the wood chip metal container, and I used the water container as the wood chip burner. Too late 2 hrs into the beef jerky first try

[@Reypure207]

Do I leave it on high threw the whole cook?

[@ScottLindsey]

I adjust based on the level of smoke coming out. If you use wood pellets it will burn too hot on full.

[@junkcarz4720]

Can you smoke corn in it

[@unrivaled27]

So you soak your chunks or just put it in stright from the bag?

[@ScottLindsey]

Straight out of the bag.

[@DougieRay]

What is that little red peace on the tank?

[@johnferreira93]

It's the regulator, it's on the hose and not the tank. It's exactly as described, it's for regulating the flow of gas which helps change the intensity of the flame/heat.

[@everk23]

Do you turn the propane off or leave it on the whole smoke?

[@ScottLindsey]

I leave it on. You will need to lower the flame once it starts smoking

[@Jbyrd75901]

Thank you for the video. Mine rusted out and I needed to see what I needed to build to get it back going.

[@timsikes7722]

I bought a used one... I just took out the old rusty box and propane accessories, got a new box and did the coal method. Same thing, just instead of propane use coals. I'm literally smoking rn

[@clayh2766]

My plan is to make a barrel smoker but run it on propane with the wood chunks but what's killing me is we can't read the bottom of your shirt 😢😢

[@muknup]

Thanx for the vid 👌🏻

[@africantwin173]

Dont u get any water drops on the meat. When i use a water bowl in my uds , i got a black rain shower of condensation all over my ribs.

[@ShaleyJean]

Thanks! This was helpful.

[@117cheese]

Do you soak the wood chips first?

[@avery1957]

You should

[@jetsanjose]

wow great video

[@ramiromancilla2213]

best vid thanks

[@garciacontracting]

Thank you for the tip

[@adamcossy]

You should smoke one of them crows one day

[@jallen6897]

thanks for the video!

[@GeneCst]

Hi Scott!! Thanks for the review! I have a question, if I smoke Turkey legs with this gas smoker then I smoke Turkey legs with a charcoal smoker, is there any difference in the taste? I just try smoking with the charcoal smoker, never with a gas, is there any difference in the taste? Cheers!!

[@jesse8435]

I personally think there's a difference in taste. Look at the Green Egg smoker. It's a charcoal but you add wood chunks to it. Still to this day, it gives the best flavor I have ever had. Especially when you smoke a brisket

[@alfredoleija6135]

How you control the temperature and one of those I have a Weston brand

[@paulkramer4249]

I'm no expert but what I do to keep the temp right is regulate the gas going to the burner. Also, I made a 3 sided frame to go around it to keep the wind down. I found that in my area the wind made it hard to get the heat up enough to cook. I don't have a garage or shed to put it close to in order to do that.

[@alfredoleija6135]

Ok tnks I'll try that

[@catherinegreen7823]

but how do you get it to start working

[@Scottledding]

Light it

[@chrisfigu875]

Thanks for the vid pal

[@ivelsoup]

Thank you.

[@profetarmageddon]

Ty very much

[@italwayshitsthefan]

Thanks!

[@LuisCastillo-o6q]

Thank you !

[@scooters_scooter]

soak the chips for about an hour before use.

[@cmorfin1055]

...eww.... nobody likes soggy chips LOL

[@jmar2295]

eaglei22 Augua

[@jimhill7614]

Grant Scouten 8

[@brianwang1173]

kerosene

[@ducaschoenberg7156]

so i made it too . just by using woodprix woodworking plans :)

[@SID101-p]

With a b**** biscuit on top of your head everything got to make sense

[@krazedegen]

You cant trust a dude with a man bun

[@ScrapsInDaBox]

Thank you!