Masterbuilt 40 inch propane Smoker 2 Year Review!

here's a good thing u also can do with a lid that will fit the skillet drill 10-15 holes about as big as a pencil is round and your wood chips and chucks will smoke a lot longer and a lot more smoke flavor

[@brettcaldwell9520]

I bought a smoker like this a few years ago for $90. It cooked meat faster than it smoked it, so it pretty much sat in my garage for years. I was getting ready to sell it during a garage sell but then I came across this video and made not even half of these modifications and my $90 smoker is great now! Saved me so much money.

[@emilliagraham9869]

Thank you for the review! I found a brand new one, I had to put together at my local thrift store for $30! Excited to get started on it now. Was kind of put off about the reviews I read but not anymore!

[@mo0npie]

👍

[@jarozita2715]

Good video! I played a drinking game, doing half-shot of Jack everytime you say: "deer sausage!" I blacked out around six minute mark...

[@MartinFinn]

I did the same with "tin foil" and ended up getting my stomach pumped

[@j.g.3174]

no shit u think he smokes deer sausage

[@gagapapaa6660]

I appreciate your video. We ( our son mainly ) were able to hang a whole brisket and using a smoke tube and wood pellets, It turned out perfect. we did use the house oven to finish cooking after 5 hours in the smoker. Also, ours developed a yellow flame and we cured that by cleaning out the cob webs in the air/gas tube. i smoked some store bought hickory flavored bacon.with great result. I smoked it with no heat and then finished it in the microwave.

[@haemishina]

I got a MB Sportsman’s Elite for free off of Craigslist. All of the smoking I had done previously was on my gas grill with a chip box. Your video was extremely helpful, both in helping me to understand how to use this thing, and in solving several of the issues that I was having initially. Thanks a lot.

[@jamesadams5386]

THANK YOU! for taking the time to pass on your knowledge and ideas. I have an old tank type with firebox smoker and when I was younger it did not bother me to set up all night watching the fire , drinking beer and actually working all night with my fingers crossed that I had not let things get too hot or went to sleep and let things get too cool. I am 71 now and just don't feel like fighting it all night any longer. I am fixing to buy something like what you have and sure do appreciate what you have done. I may have ran across some of those negative reviews and passed on a good product. You people that take the time and effort to share your knowledge like this are very fine folks. I would love to buy you a case of beer or a bottle of good bourbon or whiskey.

[@randysifuentes4734]

I have the same smoker. To prevent the wood chips burning using the original pan. I used a rubber mallet and smashed the pan until the holes were covered. I hope this helps. I know it helps. Worked for me 👍🏼

[@dingdongdaddy589]

I was just given one of these, am excited to try it. I’ve been using a BGE for over a decade, but it’s size limits me. Just checking out details. Thanks.

[@bfflorida2311]

Finally, common sense review... Nothing in the world is made to fit everyone... but as you said, with little education and understanding what do you want from your smoker anything can be resolved... great job👍👏👏👏. I did some modifications that are similar to yours as well.. one area that I could agree with negative reviews is... for the original price of $150+ bottom parts (around burner should be more durable)

[@emg3kg]

Great mods on the smoker. I use the skillet for my wood chips/chunks and got rid of the water pan that came with the smoker and replaced it with the pan (same size as the one you show being used as a drip pan) that acts as a water pan as well as drip pan. I put the water/drip pan on the water pan rack of the smoker. Hold same or a little bit more water compared to the original water pan and works well. Also I intalled bbq gasket called Fire Black on the door openning. The foil on the bottom is a must, saves time in cleaning. Will have to add the high pressure valve. Thanks for sharing your ideas!

[@mo0npie]

here's a good thing u also can do with a lid that will fit the skillet drill 10-15 holes about as big as a pencil is round and your wood chips and chucks will smoke a lot longer and a lot more smoke flavor

[@michaelsmith2865]

Exactly! Don't want a burn, make it a smolder by throttling the air draw across those wood chips! Smoke on Brother!!👍​@@mo0npie

[@richardtrowell8812]

You have a technical and problem solving ability. Not everyone has that. Saved me some time with trial and error. Thanks.Rebar for hangers. Would like to know your deer sausage recipe. Have not found a good one.

[@mo0npie]

4 pound pork fat. 5 to 7 pounds Boston butt. 10 to 15 pounds deer. 10 to12 oz. legg's old plantation seasoning pork sausage seasoning and 1 to 2 oz. pink cure salt.

[@TKHUTTER]

Dude thank you for your mod video. I like the cast iron pan idea especially. I wish i would have looked for your video a long time ago

[@dwmcever]

I watched this video 4 years ago and you saved my Masterbuilt. My mods are slightly different from yours but the result is the same. You can burn charcoal in that cast iron pan if you run out of propane. Cookie sheets work great for drip pans and to make the smoking zone smaller if need be. And I just hammer those 3 vents flat in the chip tray. Now it works great too. Looking for a stainless steel square chip box about 12"x14" . The cast iron works but a thinner pan starts smoking about 5 minutes quicker and at a lower temp.

[@dinah259]

Great details! Thanks for the tips! I'm living in Korea and just purchased this before moving here (bc I knew I wouldn't find a smoker here lol), so now I can do these modifications (and whatever else) and be assured that it will last a while. 👌🏾👌🏾

[@hermzinn8740]

I have had the same smoker for about five years. I use it a fair amount and never had any problems ecept for the heat control. I could not get my heat down below 160. So I bought a brass shut off valve and put it in the gas line. That fixed my problem. I added caster wheels to mine so I can roll it around. It is kinda heavy to carry.

[@featheredcoyote5477]

Thanks for all of your helpful guides on making this smoker just that much better. I just received this smoker today and definitely gonna copy off of you!!

[@errolsavage9897]

Best No Boolshit Review Ever! Yes Some Roughneck Ingenuity Goes A Long Ways!👊Ps love the regulator!😜

[@ottis345]

I use a cast iron 8 in skillet yard sale find $0.75 for my chips right on top of the stock chips pan works wonders. Owned mine over 5 years burnt the bottom right out of it replaced it added new legs as the old ones rusted out many mods but love this smoker. Sad they stopped making it

[@NasserSharaf]

Just bought this smoker today and came across this clip. I'm going to start taking some of the pre-emptive measures you suggested with the foil and tray etc.. to stay ahead of the game. Great job, thank you!

[@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 ($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!🙂

[@gone4sixmonths1]

10:10 You have a problem........Figure out how yo fix it!!!! Holy smokes, the most common-sense thing I have heard all year!!! Love this guy!!!!!!!!TY

[@frankthetank957]

Just picked one up for free missing ignitor and temp knob, dude I got it from had a cast iron pan in it for the wood. I'm definitely doing the rest of ur mods. Thanks bro

[@bahnzo84]

Just picked it up from Wal-Mart today for $49 on clearance. Can't beat that price. Thanks for the tips, looking forward to using it.

[@mo0npie]

Np

[@7monkey152]

bahnzo84 hey I did 2 great deal had to go to 3 different Walmarts to get it though sold out so quick

[@priyanshukant3433]

Lol I picked three up on sale for 65.00

[@mo0npie]

nice

[@curtisburga943]

$49????? And I was patting myself on the back for finding one for $125! Who did you sleep with to get that deal???

[@DanielSantos-rf6zw]

I put a layer of lava rock in the bottom of the chip pan. It seems to keep the chunks from catching fire. Chips burn off too fast unless you soak them.

[@oldgiapetto]

Excellent video. Yes, some of us are self-sufficient...and others just call the Help Line...... I just got one of these today, and will be following your lead and adding some aluminum lining etc. I'll probably use a disposable buffet tray in lieu of foil. I will be adding the dripping tray as you suggest. Thanks for sharing!!

[@EddieTyre1]

Got the dual fuel a few weeks ago. Did some ribs that came out pretty awesome. The thicker ends didn’t pull as easily from some of the bones but overall were tasty. Some great ideas in here. Looking forward to getting a few deer this year. Thanks for the video!

[@cathylewis3614]

I have made the same adjustments except for the thermometer trick with the foil, excellent idea!

[@chicubsgo]

I have this same smoker, I actually won mine in a cooking contest. Great post and modification suggestions, I especially like the regulator and rebarb idea. I too don't understand all the negative reviews, although the one about the line becoming detached while using scares me a little.

[@TheSkilledKiller]

Never mind. I use only chunk wood now. Smoked perfect! I’ll never use chips again lmao

[@Danielanable]

Good, common sense mods. Thanks for posting! I've been eyeing this smoker for a while and the reviews really had me gun shy.

[@snickerdoodleduke]

Bottom of mine rotted out. I started using the cast iron skillet trick a long time ago for the same reason. Didn’t really consider the heat flow vs temp theory. I typically put a temp probe on the rack in cooking on.

[@jrboi1960]

The foil did the trick for me thank you.

[@macdwhac]

Mo0npie, wow! what a great review. I just bought the Masterbuilt XL at Walmart fo $99 bucks. I just seasoned it. With the regular setup, I achieved a regular temp of 400. I love the idea of a regulator for the gas hose, will do that. I just moved to Ma from Fl, where I ran the monthly BBQ for the local Moose Lodge for 9 years. We had 2 fantastic smokers. Up here, I've got squat. I also like the idea of using a cast iron skillet instead of the supplied wood chip pan. As a matter of fact, I will incorporate all of your mods. BTW, I'm originally from Bklyn & we do call it Venison (lol). Thanks for your well prepared video. I'm subscribing Thank God, I don't write with a Bklyn accent!!!!!

[@mo0npie]

thx man

[@mo0npie]

here's a good thing u also can do with a lid that will fit the skillet drill 10-15 holes about as big as a pencil is round and your wood chips and chucks will smoke a lot longer and a lot more smoke flavor

[@chuckarock2001]

Thanks for your video. Regards from Australia 🤓🇦🇺

[@stephenhill5813]

Nice 😎

[@jeremykahle2223]

Just got one for father's day. Plan on doing several of these mods. Thanks for the great review!

[@christinahammond3397]

Ok now you have to show a video of the deer sausage placement in the smoker PLEASE! Is that piece just called a regulator that you hooked to propane tank? Where does one buy deer sausage in order to smoke, if you are not a hunter person? On the video will you please cut into a piece once done so us beginners know what we are looking for? One person wrote into you suggesting a lid over the skillet with holes drilled in the lid. Can you tell us if you did that, and if so does it really help to produce more smoke. I read some where that you should only add a piece of flavored wood for something like 45 minutes of the cooking time? Is that how you do it? Do you add a piece or two of lump charcoal to the skillet along with the wood. Thanks so much for any advice. Just getting started smoking.

[@chrisanthony579]

I don't cook anything below 200 so I use a cast iron skillet on top of the pan fire pan that came with the unit for my mix of chips and chunks and has that has eliminated by temp control issues from the wood igniting.

[@joesmith7427]

Is the 40" wide or high?? And how deep are the racks??

[@WorlTramp]

Very informative, thank you

[@mo0npie]

thx

[@scooterpearson]

Good review on the smoker, I just picked one up and will take on your tips... I'm from Australia

[@ahappydude2151]

very cool suggestions, good job

[@joncrall4628]

I'd like to say thank you for an awesome review and some great tips I picked this smoker up yesterday and took your advice and bought a 10"cast skillet I did have to play with the heat a lot but im still learning My brisket came out amazing!!

[@7monkey152]

Thank you for the skillet idea work perfectly

[@mo0npie]

here's a good thing u also can do with a lid that will fit the skillet drill 10-15 holes about as big as a pencil is round and your wood chips and chucks will smoke a lot longer and a lot more smoke flavor

[@markyeahimcool]

Funnily enough, I had some substrate for my BBQ grill here that I threw Into the bottom of my smoker the day I got it. Any clusters from fat etc can be easily removed.

[@adamlender5390]

Thanks for the info very helpful just got the masterbuilt pro for xmas it was a hand me down.

[@ScottieBMan]

Thanks for vid, great insight and problem solving. Did you pre season this before use or just go for it?

[@pedroarellano4266]

Thanks a bunch for the review man. I plan on purchasing this smoker in the spring. I started on a Masterbuilt Electric and learned a ton on that guy and still use it. Then bought a Pit Barrel Cooker which I love. It's time to add a propane smoker, after that a pellet and then I'm done (I think LoL). Anywho, I plan on doing all your mods, plus sealing the door. I do have a couple of questions. 1. Do you live in a cold climate? I live in WI. How does this smoker do in cold temps? Would I need to build a jacket for it out of insulated sheeting or a welding blanket? 2. Have you done big cooks e.g. 8 pork shoulders or four briskets? Wondering how these guys perform with a full load. I highly doubt I would do 8 pork shoulders, but four briskets would not be out of the question. Do you slowly rotate the meat from top to bottom for big cooks as the top grate would be hotter I am sure? Thanks again for the review man.

[@mo0npie]

Hi good question i have done 4 pork shoulders = 25 to 30 pounds in all and 2 chickens 10-12 pounds in all just fine and u would have to rotate that every so often.anything more than this u would have 2 probably have 2 put a circulating fan on it.and in the cold weather it does just fine here @ 25f to 32f now mind u its not out in the wind it's under a porch so wind can only hit it on 2 side.

[@pedroarellano4266]

Finally ordered it two days ago. Thanks again for the review. Oh, you never answered, have you done multiple briskets in it?

[@mo0npie]

yes 2-4 in it.but 2-3 is good

[@liongabrielsilva]

I wonder what kind of sausage he likes...lol Thanks for the info

[@hondamojo1]

Is it necessary to put the rebar in place or can the skillet be placed directly on the burner?

[@anthonyurdi7806]

THANKS SO MUCH FOR THE TIPS. THE PROBLEM I HAVE HAD IS WITH WOOD CHIPS BURNING UP TOO QUICKLY SO CAN ANYONE SAY WHAT THEY DO. WHAT I AM DOING IS PUTTING THE IN TINFOIL AND JUST REPLACE THEM DURING THE COURSE OF THE SMOKING.....THANKS SO MUCH!

[@mo0npie]

You need to not let so much oxygen get to them and u can let them soak in water longer be4 using them

[@timlane8061]

Put a layer of lava rocks in your pan then the wood chips on top of that

[@wayne4386]

I soak my chips really good, for at least an hour, before use and the lava rocks are a good idea also.

[@briansanchez7353]

My wood chunks keep burning and it makes the water boil and when it runs down the grease catches fire and its all black smoke, i have the skillet without the rebar is it better to replace the wood every hour and refill the water pan with water. Tia

[@robertwoods4457]

I’m looking to buy a gas smoker. The special edition one from Lowe’s. It has a separate door for the burner and wood chips. How do you control the temperature on this? Don’t see a temperature knob.

[@brandonboultier7594]

It's pretty much the same way just with an extra door. Bought mine from Lowe's a week ago and works perfectly

[@robertwoods4457]

Brandon Boultier Just got mine today from Lowe’s and now I gotta put it together

[@brandonboultier7594]

@@robertwoods4457 about to throw on a tri tip and bell peppers on mine in a little bit!! Good luck and use wood chunks instead of chips

[@robertwoods4457]

Brandon Boultier I’m gonna look for the chunks tomorrow. Thank You for the info

[@brandonboultier7594]

@@robertwoods4457 also, try the foil trick with holes poked into it. It can be hard to control the temp if the wood starts burning to hot. At least the foil will help deflect the heat onto your meat so you can cook it longer. Let me know how it goes for you!!!

[@mythicalcreature1257]

Hey bud in your review of masterbuilt smoker 40" where did you buy your regulator ?

[@SirTizz]

Should the prooane tube be over the inlet & fit loosely or tight? I mean the tube goes into the pipe with the holes on the side. Mines is loose.

[@finey5000]

Great video! Thank you!

[@rastamon5969]

Was it fine without putting a door gasket on? Im thinking of getting this smoker

[@hollyh5221]

You mentioned the digital thermometers you had sitting on top of the smoker. I was hoping you would go in to more detail about that. Which brand and model would you recommend? I bought this smoker as a christmas gift for my dad and I've been trying to think of some accessories he could use as he's never smoked meat before. Thanks!

[@fakiirification]

you defiantly want a good dual probe minimum remote thermometer. There is a saying in BBQ "If your lookin, you aint cookin". The key to good results is being able to monitor the progress without opening the door to look or stick thermometer in. So you put an ambient probe on the rack your meat is on, and a internal probe in the meat, and let 'er rip. regulate the temp based on the ambient probe, not the built in thermometer in the smoker, because thats the temp where your meat is. If you have multiple racks going, put the ambient probe in the middle somewhere.

[@macdwhac]

I tried a few different thermometers, most were a pain to program. I bought the "Smoke" by ThermoWorks. It is very easy to program & accurate. The range is about the same as the Maverick. Like most good ones it has the meat probe & another designed for the grill so that you can place it next to where your meat is for a more accurate monitoring of your temps.

[@kylepotter3105]

"theyre lacking somethin" lmao thank you for this video

[@777Dorado]

What is the size of what looks like a cookie sheet tray, that catches your drippings...Thanks good MOD ideas

[@mo0npie]

15x20 but all u have to do is measure the size of your rack and get a cookie sheet that would fit give or take a inch

[@tomhong5857]

Very educated Thnks for ideas

[@asdruvalalvarez9777]

Thanks for the info brotha!

[@MonacoMike]

A friend of mine gave me that very same smoker. I had never smoked anything before so I'm still learning. Do you periodically go in and clean the entire interior and if so, what do you clean it with and do you have any special technique? I had read about lining the chip pan with foil but happened to come across a cast iron skillet and now use that for my chip pan. I also double line the water pan with foil also to make it easier to clean.

[@driverozzko]

I just bought one of these yesterday. I have it all set up just haven't fired it up yet. after watching your video, I'm gonna do a few things before I use it this weekend. Thanks for the real review! I only gave $100 for mine though. lol

[@TheSkilledKiller]

My damn chips keep catching fire.

[@TheSkilledKiller]

FartMustard yeah, I just found that out about a week ago. A lot easier. No way in hell I’ll use chips on this thing.

[@robertobautista8744]

Great video thanks for the tips

[@jonlamontagne]

Got mine for 27 on clearance at Wal-Mart!

[@mo0npie]

very nice

[@DrivingWithJake]

Great video

[@hocussmokuskitchengrill113]

Enjoyed the vid,some good ideas.

[@joshuadavis6450]

How long does a tank of propane last on these things?

[@chezach22]

During install did you burner femail in not set flush with the control nob male end? Installing now and a tad worried it only goes in a inch and venturi and valve orifice don't sit flush.

[@ryandunbar1314]

A local guy listed one of these for $40. I think I’ll grab it

[@Youknowbynow]

I hope you got it. Mine was like 150

[@johnbayley23]

Thanks for the information, is that a high pressure or low pressure regulator that you are using?

[@mo0npie]

20-40 pound regulator

[@brianmccarthy3696]

Great review! Thanks!

[@rickeylee7749]

How did you add the rebar in there

[@rickeylee7749]

Any advice on how to add the rebar?

[@wingallowingallomy3909]

My ignite button don’t work can I still use it

[@mib20000]

I just bought the masterbuilt Pro mds 230s dual fuel smoker at home depot for 99.99. its now off sale and they want 249.99 . WHAT A DEAL lol . what size is the cast iron pan

[@mo0npie]

10 inch cast pan should be fine

[@KarlH1980]

hahahaha. You have 4 digital thermometers. I'm not not a frequent smoker. I have 3:) Got one. Later saw a cooler one. No idea where I got the third from.

[@jennifermcmillan9518]

Great review. Quick question for ya. I have the same smoker. Have you ever done an overnight cook and if so, any suggestions? Can't babysit pork butts 12-16 hours.

[@mo0npie]

Hi yes i have cooked 8-14 hours with no problem whatsoever.Just make sure its not real windy.

[@kevinmarra3343]

Dude, great video period!

[@MrAlex-bp5fg]

Can you please talk about smoking a Turkey and Ham.

[@MrBowmanmt]

is the inside big enough inside to handle a 2.5 x 20 inch summer sausage roll . and how many of the 20 inch links can I fit.. Thanks

[@mo0npie]

yes depending on the way you put them in there i would say 9-12

[@christasmicroflowerfarm2695]

great tips, thanks.👍💯

[@douglasbeary7890]

Noticed you removed the top vent door on the back, doesn't that hinder the smoke/heat ratio?

[@mo0npie]

no its still there i did not remove it But i did think about cutting a hole in the top and putting a vent up there and closing the 1 in the back

[@douglasbeary7890]

mo0npie 10 4...

[@jeremykahle2223]

Dumb question, is that a high pressure regulator you added, or a low pressure regulator? I'm assuming a high pressure?

[@mo0npie]

any regulator that u buy that has a way 2 turn the gas up or down should is better then 1 u get with the smoker

[@brekkurz]

How does the inline regulator allow such a big flame? Wouldn't it still be regulated by the controller on the actual smoker?

[@mo0npie]

No,The regulator just allows more flow

[@douglasgrant8315]

You shouldn't have to modify.. The companies that make these are ripping people off because they are cheapining the quality of the product because they are pushing profit and cost over performance.. The product should be with the expectations that had you when you bought it... Modifying a new purchase means you paid for a poor design.. Like buying a lemon when comes to cars. Quality is what a consumer should expect from a product when they make a new purchase.. You might as well had bought a smoker from Goodwill or Salvation Army and then you can say that you made a legitamate modificafion to something that was given away by someone who didnt want it and not brand new.. You understand my point. I believe this Is what people have in mind in their reviews. So no need to poo poo on them. They shouldnt have to pay for and settle for less.

[@Big-Horus]

Why would you need a smoker to go over 300 degrees? The whole point is “low & slow”

[@petekunjara7017]

I have flame coming out from the bottom. Where the propane hose connect to the regulator. Is that normal?

[@chrisanthony6937]

I have the same problem and it can't be safe to ignore. Mine actually burned through my ignitor line. Did you keep using it and did anything happen?

[@gooblysgaming287]

Gave a subscribe

[@dstrees]

great tips thanks!

[@hughstinnette1771]

Good job. Thanks.

[@scottnaq]

What size skillet is that? 10”?

[@mo0npie]

10"

[@steveobrien8792]

How long does a propane tank last on that smoker. If I was planning to do a brisket or a shoulder for like 10 hours at 225 or something would 1 tank do the whole run or would I need additional tanks?

[@mo0npie]

Hi Steve O'Brien my 5 gallon propane tank probably lasts me 30 hours or so at least

[@mo0npie]

1 tank lasts me 18 to 24 hours @ 180-250f

[@rolandphillips5349]

very good info

[@operationrestore3308]

Nice thank you

[@aaronmiller112]

Thanks for the tips

[@mo0npie]

here's a good thing u also can do with a lid that will fit the skillet drill 10-15 holes about as big as a pencil is round and your wood chips and chucks will smoke a lot longer and a lot more smoke flavor

[@chachoneesy]

To make sure I'm reading this correctly, you drill holes in the lid and place the lid on the cast iron with the chunks/chips inside of it, right? I recently picked up a small charcoal smoker and was REALLY impressed with the smoke compared to my propane cooker, however I have an event coming up that will require the additional space that my Masterbuilt has to offer. I'm interested in increasing the smokiness beyond what I usually get from it. My current plan is to use chunks, and in addition, use an A-MAZE-N pellet tray that I typically use for cold smoking. Any tips/tricks would be greatly appreciated!

[@DavidHalton]

Where can I get deer sausage?

[@DavidHalton]

Whatever it came with. I have the master built pro.

[@ruski024]

David Halton the fuck you talking about?

[@mo0npie]

lol

[@shandog3876]

Turn on the fire you'll get smoke

[@hectorstar6601]

The forest ? You have to get it out of the deer though LOL

[@joesmith7427]

the danger zone is 40*F to 140*F, your meat should be cured if ur going to smoke it, and the cure needs to in the meat for 24hours before smoking!

[@Anonomush_oranges]

Vertical video of a smoker? I can't see a thing.