How to use a master built smoker.

[@rodericksheppardgolf]

Finally a straight forward video. Much obliged Hoss!

[@dwmatl]

1) buy some weather-stripping insulation (non rubber - felt is best) for door hinge side (less than $10). Too much smoke escapes from the side. 2) Buy a cast iron skillet for the wood chips. (around $20) dispose of the manufacturer's tray or place the skillet on top 3) Buy 2 meat thermometers: one meter to be placed in the smoker on a shelf to "verify" your smoker temperature. Place it through the grate. The other meter to poke into the meat to verify it's done. Awesome dog. You sound like a guy I could grab a beer with and sit next to the smoker all day. Peace.

[@agriculturalmechanisation4128]

Exactly as you said Dad,,,

[@kennyv5424]

I think I'm gonna try the skillet instead of the current tray. Sounds like a good idea.... And that built in thermometer reads different than my external thermometers... Should I be worried about the inside of my door? I was cleaning it and the pain on the inside seems to be coming off. It's not bare and silver like his in the video.

[@dwmatl]

@@kennyv5424 I never trust the thermometer on the smoker. I always use a separate external cooking thermometer. I use a ThermoPro, you can get them on Amazon. I don't clean the inside of my cooker...I mean I clean the grates and the smoking pan but not the insides....my cooker has a wonderful smoker smell. When not in use it's covered in my garage.

[@jaybig360]

@@dwmatl how many chickens you think would fit in there ?

[@chuckarock2001]

Thanks. You answered my question about where the wood goes and where the water goes in a propane smoker. Regards from Australia 🇦🇺🤓

[@richardtrowell8812]

Helped alot brother. Most videos make it way too complicated. Water in the pan makes steam so what would soaking the chips hurt? Once they dry out they will burn. As you add more the dry ines will burn and wet will dry out over time. Appreciate it.

[@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 (for only $50), 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! 🙂

[@linac5052]

Very helpfully very, thanks

[@snankoo4055]

Thank's for your Video Brother God Bless.

[@ToolswithSoAlz]

Thank you. You ended up answering a lot of questions.

[@rasgum7]

Great Video Rob, Thank you sir.

[@jessemask2562]

I bought the same kind of smoker and the same kinda gas, you did help I wondered why it went thru so much wood I forgot to soak the wood...thanks

[@GolfGarbage]

Probably had an issue controlling heat too ?

[@chilepepper48]

Perfect you just answered my questions...good video.

[@rolandrodriguez1381]

Thanks!

[@kepler240]

finally, a video that shows wood chips being prepped...thanks

[@nonyadamnbusiness2301]

Thanks man I’m buying this model today lol

[@warriordugan7236]

Never soak your wood chips in water. Soaked chips will not smoke, they will just steam and not impart any flavor. And steam can cause rust inside.

[@_Tovar_]

Water is used to hydrate the meat and keep it juicy. The damp chips do add flavor. It stops the chips from burning and it also ensure that the chips last longer. Dry chips result in more smoke and a much more flavorful steak in the short-term. Wet chips are used for long smokes that add flavor aswell.

[@RayRay-rk5bd]

Amateur! Soak your chips.

[@YouTube_can_ESAD]

OP is clueless AF. Wow.

[@sp4263]

I don't just want that smoker....I like that dog.

[@PA_hunter]

That’s a big dog!

[@Rev.maggiekuchcinski]

What if ours doesn't hook up to propane and it definitely is not electric? How do I cook in one then? First time smoking candidate!

[@robnein2594]

If its charcoal. Put wood chips on top and close all the vent so it slows the air going in want to keep the temp low 250ish

[@mattcurry7488]

You won’t go through so much wood chips if you build a bed of charcoal and add wood for flavor and not a heat source

[@GolfGarbage]

I have an issue with heat, seems like every setting for flame is too hot

[@robnein2594]

Close the vent in the back all the way. If the wood is on fire.that will add heat. You want the wood to smolder and smoke. I soak the chips for a bit..A spray bottle is good to have to help keep the flame down. Hope this helps. Merry Christmas

[@GolfGarbage]

@@robnein2594 thank you I’ll give that a try.

[@babs92dbw8evsms]

Get a cast iron pan, 2 piece of rebar and use chunks not chips, works amazing.

[@jaybig360]

How many whole chickens would fit in there sir ?

[@robnein2594]

6

[@noahbianchi1920]

Can you fit a brisket in this model? Thanks for the video!

[@robnein2594]

several!

[@noahbianchi1920]

@@robnein2594 thank you!

[@sobersportsman]

Is the factory thermometer worth a crap?

[@robnein2594]

Always has work for me. But I use a wired one too

[@fenceman7067]

How do you run the wire from the thermometer into the smoker

[@fried--rice]

2:28 V E N T

[@kepler240]

my kind of video

[@jw11432]

Soaking the wood chips is a mistake. When they're wet, they release steam before they're actually able to smoke, which can affect the meat (you're steaming it, basically). Rookie mistake. Just change out the wood chips as needed. That's why some models (the one I got) has a little side compartment that allows you to add more chips without opening the door and releasing heat and smoke.

[@robnein2594]

Looks like smoke coming out that smoker to mee. Js

[@thehatedone2857]

You don't soak the wood chips, water equals steam, ever wonder why you're not getting that bark of your brisket? That's why, never soak your chips or use a water pan with an electric smoker

[@robnein2594]

Wet wood smokes

[@nickp1167]

This smoker is terrible. Worked great the first year. This is the second year with it. Damn thing caught fire. Before someone says something I cleaned it either every use or every other use depending on what was cooked. This thing isn’t worth the money.

[@robnein2594]

Did you re spray it after u cleaned it? I'm not having any of these problems. Had it a while never had a problem 1.

[@nickp1167]

@@robnein2594 I sprayed 1 time every other time I rubbed the racks with vegetable oil.

[@Everyday_Railroading]

User error

[@melindaturner3311]

I don’t know what is wrong, I can’t get mine to light. It started for about 30 seconds then nothing. I have full tank of gas. Frustrating!

[@anthonydebakker8363]

@@melindaturner3311 some times crap can get in where the tank hookup is blow in either end to try and free anything that’s in there.