How to use The SMOKE Stack on your Vertical Pellet Smoker

[@prestonduren]

First video I've seen by this guy. I love his attitude. Had me laughing and also made me feel better about my new grill.

[@TheAmericanSmoke]

Glad I could help! Come over to my Facebook group sometime. American Smoke Carnivores. Lots of people in there with this unit. Smoke on!!!

[@Chevy268]

The cap is also used to keep bird crap from entering the smoker and giving your meat a flavor you won't soon forget.

[@TheAmericanSmoke]

For sure! That’s not the type of Alabama white sauce that I want on my chicken!😂

[@supertruckerrolling]

He's wrong because I get different temps depending on how much the vent is open. They make it adjustable for a reason

[@TheAmericanSmoke]

Different temps than what you set the smoker too?

[@supertruckerrolling]

@TheAmericanSmoke yip and I can't see it being any different just because it's a horizontal smoker but I do get temperature changes with it. I plan on getting a heat deflector plate keeps direct heat off of temperature probe. Also, putting in a flame tamer, center gets too hot.

[@sakostwwy1903]

I have the PB Lockhart with 2 of those stacks. Just got it last week, this will help a lot thanks! Do you ever wonder if they ever recovered Chubbs's hand?

[@TheAmericanSmoke]

😄 I don't think so! haha That hand would have not been worth finding! I'm glad to hear you enjoyed the video. Thanks for watching! If you're not already, it would be great to have you as a subscriber. Thanks!!!

[@bobbyjbarron]

aye bro, i got the pb lockhart plat as well yo. i was wondering how it was going for you. its been working really well for me and i use it at least 3 times a month. happy smoking bro

[@lucasprittsmusic]

Thanks for this! Just got a pit boss smoker/grill and was wondering what to do with the cap. I had it all the way down for the first smoke 🤦‍♂️

[@TheAmericanSmoke]

Thanks for watching! How did the cook go?

[@lucasprittsmusic]

@@TheAmericanSmoke went great! Smoked ribs and a couple whole chickens. They came out beautiful. Smoking a pork butt on Sunday (possibly overnight Saturday into Sunday) and it’s supposed to rain in my neck of the woods and my smoker is exposed so I’ll definitely keep the cap on but plan to raise it a bit from the closed position. Thanks again!

[@TheAmericanSmoke]

Your not going to hurt anything much by having it all the way down. Even down there is still a large area for air to flow. The reason I made this video was to emphasize that it really doesn’t matter that much. Trying to help people relax a little more. I’m glad your cook went well. Come over to American Smoke Carnivores on Facebook sometime. Smoke on!!!

[@lucasprittsmusic]

@@TheAmericanSmoke don’t have a Facebook. Subscribed here, though! 🔥💨

[@joeo1357]

Top vid m8…..From Jimboomba.

[@TheAmericanSmoke]

Thanks for watching! It good knowing you. I’ve never known anyone from there. Smoke on!

[@fredkeulen4249]

Living at 6700 feet altitude, oxygen is much less than where you are at so my cap has to be rather high in order to enough get oxygen to it to function well. Lowering it has a very negative affect on the overall performance of my smoker which is a vertical Pit Boss Elite which I just bought about 2 weeks ago.

[@TheAmericanSmoke]

Like I said, leave it up and let the computer do its thing. Thanks for watching! Smoke on!!!

[@Tao_Peace]

About time I saw a video like this!!! My smoker has no cap! Again, computer controlled!! Anyway to everyone their own! Keeping smokin fellas!!

[@TheAmericanSmoke]

Thanks for watching! Smoke on!!!

[@DanielG-e6n]

my dude, your videos are gold! Thank you for sharing your wisdom with us noobs :) PS: the movie reference was Happy Gilmore ;)

[@TheAmericanSmoke]

This is the way. Well done! Smoke on!!!

[@sandersjones1577]

I’m a novice sausage maker just bought 5 series pitboss. I was under the influence that a slow smoke was done with the stack nearly closed. Sausage with curing salt added. Is your suggestion still the same?

[@TheAmericanSmoke]

Since the heat is computer controlled and not controlled primarily by air flow, in the way that a Stick burner or off set smoker works, I would definitely recommend giving the computer the least amount of resistance as possible to controlling temp. Set it and forget it. However, I do always recommend experimentation. Try it open on one cook and drop it down on the next. See what type of results you get and pick what works best for you. I hope this helps. Smoke on!!!

[@TeCKis300]

Open is great for airflow and better heat control. With low and slow, you can fine tune the amount of airflow with the damper to reduce the potential of drying out meat. We can't control the fan speed but we can use the damper to lessen the evaporation. Yes, the water pan helps, but this is another tool.

[@TheAmericanSmoke]

Whatever works! You do you. Thanks for watching and for commenting. Smoke on!!!

[@edwinlaing9834]

I always wonder what was best thats why i found this video.. i thought i had to keep it shut down more to keep more temp and smoke in it 😂😂 gona try open it wide open right now and noticing right now temp is actually increasing at a faster rate !! i had all the way down on previous cooks 👍

[@TheAmericanSmoke]

Nice! Thanks for watching. Smoke on!!!

[@rickschelker1009]

It’s all in the hips! It’s all in the hips!!

[@ChaplainKC]

You have really helped me out with the Top 10 Mistakes and this video! Thanks so much! I really thought it was broken!

[@TheAmericanSmoke]

Glad to hear it was helpful. Make sure to watch my most recent video. I’ve got a giveaway going. Fast and Easily Shreddable Boston Butt | Giveaway Announcement!!! kzbin.info/www/bejne/rqGsoYpoet92p6c Smoke on!!!

[@novisun]

lol, I had suspected this was true from the beginning. Thanks for doing the work researching this, so I don't have to. Today is clean the smoker day, and then set up for doing either ribs or cream cheese next. 😁

[@TheAmericanSmoke]

Pro tip: do both

[@CK_218]

Lol love your videos!!! I waited patiently for 5 days and no one caught on. Happy Gilmore!!!!!!! Come on y’all 😂 keep it up brother!

[@TheAmericanSmoke]

Awesome! That’s one of my favorites

[@CK_218]

@@TheAmericanSmoke yes sirrrrr they sure don’t make movies like they used to!!! Hey when we gettin some merch!!! I want a hat brother! Let’s make it happen!

[@Jefchinson]

Billy Madison

[@DannyBinArizona]

Subscribed and liked with a little tap taparoo!

[@TheAmericanSmoke]

Rap tap tappy! Thanks for watching and welcome to the channel! Come over to American Smoke Carnivores on Facebook sometime. It a great group to share and learn in. See you in there! Smoke on!!!

[@toeder420]

I keep mine down and stuffed with tin foil so the smoke cant escape. I can't get the thick smoke flavor I like. I had mine 3 years and every time I use it im not happy with it.

[@TheAmericanSmoke]

Try this. kzbin.info/www/bejne/b2a3moJndtJgbqMsi=Uo6fEoPO_pdiux0m And open up your smoke stack

[@TheAmericanSmoke]

This is my most recent video on improving smoke flavor. kzbin.info/www/bejne/bXyzm6N8iLljidEsi=UY6Sz4B563ipVUPI

[@HappyEatsWithDave]

Great Info!

[@TheAmericanSmoke]

Thanks Dave!

[@ortonburgess8158]

Love you man! I miss that country accent being in COMIfornia now. Beast to you and your page.

[@TheAmericanSmoke]

Much love from The South! You come on back home anytime! Thanks for watching my video. If your not already, it would be great to have you as a subscriber. Thanks!!!

[@theathejtheg9834]

Cali living rent free in your head smh

[@oso8595]

Can I just fully remove it?

[@TheAmericanSmoke]

If there is no risk of rain getting into your stack, I say yes. You can always try it out and see how it performs. Smoke on!!!

[@justineubank6497]

Love it. I took mine off my PB copperhead 5 and now I don't get the temp spikes. Took the cap off the Z grill too and it seems like it gets a better smoke flavor. Don't have to worry about wind or rain as I use mine the garage with the exhaust fan running.

[@TheAmericanSmoke]

Nice! A lot of people want to try to teach these like stick burners when it comes to controlling air flow, but it’s computer controlled. That’s my two cents, anyway. Thanks for watching! Smoke on!!!

[@justineubank6497]

agreed, different ball game when you're using logs and don't have a fan controlled by computer to drive air flow

[@TheAmericanSmoke]

@justineubank6497 exactly

[@josephpirogovsky3395]

Thanks. Great info! I have same Pit for a year now. Love it, but I have almost no smoke. Dry pellets, clean every time I use it. Still no smoke, unless I can not see it. Any advise. Thanks.

[@marcboisclair3135]

Try a smoke tube I find it gives me a little more smoke .

[@sakostwwy1903]

What temps are you smoking at? If your going higher temps you will have less smoke. You can try smoking at a lower temp to get more smoke and then up the temp to finish the cook if thats what you prefer. Also pellet smoke is a clean smoke and not as strong. Adding a smoke tube will add the dirty smoke flavor that some are looking for.

[@TheAmericanSmoke]

The question is, did the food taste like it was smoked? Here are some videos I have made on the subject. kzbin.info/www/bejne/f3itkKOVpq91a9E kzbin.info/www/bejne/mJmvp5SNi9psiNk The second video has terrible audio but is a good video. Thanks for watching my video. If you're not already, it would be great to have you as a subscriber. Thanks!!!

[@crusermilt]

Right Chearn lol great video!

[@TheAmericanSmoke]

Exactly! Smoke on!!!

[@xebulba]

Thank you

[@brianstevens5541]

What about on a barrel grill with a rain cap

[@TheAmericanSmoke]

Yeah, if it’s primarily heat, driven airflow, then your stack is vitally important to maintaining and achieving proper temps.

[@jimelmore9728]

The smoke stacks on any electrically controlled smoker does not have an impact at all. If the temp cools, the computer will heat it up. However on a stick burner you’re the computer.

[@TheAmericanSmoke]

That’s right! I think most of our brains to think of smokers in terms that more closely relate to live fire/off set/stick burners. It’s tuff to just let go and accept that the computer is going to take care of everything. Thanks for watching my video and for commenting. If you’re not, it would be great to have you as a subscriber. Thanks!!!

[@TheAmericanSmoke]

That’s right! I think most of our brains to think of smokers in terms that more closely relate to live fire/off set/stick burners. It’s tuff to just let go and accept that the computer is going to take care of everything. Thanks for watching my video and for commenting. If you’re not, it would be great to have you as a subscriber. Thanks!!!

[@fathergratwick]

Right... it just adds more heat more often if the heat escapes out the top faster so if you want to burn more pellets open her right up. if you want to burn less throw of rag over the cap. the controller adjusts and you burn less pellets to maintain temps while still allowing plenty of exhaust to escape... YMMV. unlike my pit boss. on my masterbuilt the exhaust makes a huge different in how often the heat kicks on. On my pit boss the adjustment is broken but even when it worked it did not allow you to truely close the flue much so it has a minimal effect. likely because dangerous things can happen if you restrict it too much.

[@TheAmericanSmoke]

Right

[@CandleClimber]

Rye-Cheeon got it boss lol

[@TheAmericanSmoke]

Thanks for watching! Smoke on!!!

[@badluk1]

Interesting!! Thx again!!

[@TheAmericanSmoke]

Smoke on!!!

[@tristencook8251]

Happy Gilmore lol

[@TheAmericanSmoke]

Yes! 😂

[@SeanIbanez]

Agreed

[@TheAmericanSmoke]

Thanks for watching!

[@michaelosullivan1248]

Helpful info mate as always 👍

[@TheAmericanSmoke]

Thanks for watching, my friend!

[@dasch_modding3981]

Good info buddy!

[@TheAmericanSmoke]

Thanks! I'm glad you enjoyed it! If you are not yet, it would be great to have you as a subscriber. Thanks again!!!