Sous Vide DIY Smoker on a Budget How to build a smoker

DIY SMOKER BUILD: On this video I show you how to build your own smoker if you don't have one. This is a DIY smoker build video and this smoker works very effective. Its super cheap and affordable to build it. I hope you enjoy this video, I will be cooking a lot of smoked beef, fish, poultry and pork in the near future. Instead of using liquid smoke I recommend you give this DIY smoker a try. it takes 5 minutes to build it, it works great.
What you will need for the DIY SMOKER for Sous Vide
SMOKER
2 Aluminum Foil Baking Pans: amzn.to/2odeWf5
Stainless Steel Cooling Rack: amzn.to/2lToyua
or Searing Grates: amzn.to/2mbgI04
Utility Knife: amzn.to/2ogtkm3
(Optional) Bricks: amzn.to/2oAsLa5
SMOKER FUEL (Burrito)
Hickory Pellets: amzn.to/2p4pH7L
Duty Aluminum Foil: amzn.to/2p4m9Cd
How to build the smoker
Watch the video... :-)
Most cheap, affordable smoker ever.
SMOKED BURGER RECIPE
1.5 lbs (20 fat / 80) Lean Ground Beef
1/4 Cup Green Onions
1/4 White Onions
1 Lime Juice
2 tbs Soy Sauce
1 tsp Onion Powder (Optional)
Salt to taste
Black Pepper to taste
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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Supreme: amzn.to/2s2nCtY
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Tongs Tweezers: amzn.to/2nsiv0P
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Pepper Grinder: amzn.to/2BYhNiz
Large Clips: amzn.to/2nsunQP
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Sous Vide Rack System: amzn.to/2qu0eAK (Choose the right size for you)
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EVERYTHING I USE in one LINK *
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TORCH SET UP *
Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall (Heating Lamp): amzn.to/2mX8Pvl
Torch Gas: amzn.to/2mwc5jG
SEARING GRATES *
Searing Grates: amzn.to/2mbgI04
Round Elevated Grate: amzn.to/2rgnF54
KNIVES *
Main Knife: amzn.to/2AUAKDD
Chef's Knife : amzn.to/2lwnIHQ
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Sushi Knife: amzn.to/2mbhYAp
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Long Carving Knife: amzn.to/2mXoJWD
Electric Knife Battery: amzn.to/2rYSk74
Cleaver: amzn.to/2rwCuBe
Nicer Cleaver: amzn.to/2rlnbr6
SMOKER AND GRILL *
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: amzn.to/2hqF5VN
Smoker: amzn.to/2DTMeYZ
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2BFEk3J
OTHERS *
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Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
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Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2ldEOal
Slow Motion Camera: amzn.to/2jTt8J8
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Pocket Drone: amzn.to/2Aw0NQZ
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Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
Microphone: amzn.to/2jVU3UC
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[@eduardoydo]

Hey guys, tried it at home, worked like a charm. I was able to smoke my homemade bacon for hours... Incredible results! Thank you very much! Cheers from Brazil

[@HeliosFire9ll]

I tried it out. Couldn't get the word pellets to light.

[@craigdixon1243]

Thanks for sharing your results 😎👍🏿

[@dchall8]

@@HeliosFire9ll Open the foil and put a piece of charcoal on top. Light that and it should light the pellets.

[@LaidBackGolf]

@@HeliosFire9ll did you get it to work? did you use a blow torch like he does?

[@mane145mn]

What is the reached temp ?

[@trashmonet]

It's crazy how far Guga has come, but even his old videos are good.

[@Justintjomusic]

Guga, I tried this method out on a small brisket and everyone in my family loved it!

[@dereksummers4867]

I think I'll need to show this to my father! You could even add some charcoal under the rack between the 2 bricks to make a makeshift BBQ, and all of the materials used would be easily transported to, say, your favourite fishing spot.

[@SousVideEverything]

Yep you could probally do that, but the charcoal will burn the aluminum pan, so YOu need something under it so it does not burn out.

[@Michael_Lederman]

I was thinking of buying a smoker for the occasional summer brisket but don't have much room for one, this is exactly what I need and thank you so much for sharing it.

[@dylxh4834]

Something special about watching old Guga videos. Love it

[@shanebeaudrot777]

I love the home made smoker idea. You are brilliant my friend. I could using this simple smoker on the fly while camping, etc. Shoot you could buy everything needed to build it for $5 bucks from the dollar tree. The results, PRICELESS!

[@ImACarbonCopy]

most excellent tutorial for the novices to smoking food. I've been using pellets to smoke with for a long time. I use a smoke tube for pellets which is a much stronger and reusable. I like to smoke most everything even salt.

[@mickidawop414]

OMG! That looked awesome! Love the smoker idea, very clever. I already have a smoker at home, but what a great idea for camping out. I am definitely doing that. Thanks again for the great videos.

[@SousVideEverything]

Glad you liked it, yes camping is an awesome idea. Did not even thing about that when i was doing the video.

[@agneskromah3186]

We need smart brothers like you,thanks for your smart idea.❤️

[@thestumblingchef3146]

Your older videos are so much different. It’s fun to watch

[@Yurinator71]

You are very inventive! Thank you for sharing your culinary journey. You have come a long way! One great aspect of sous vide cooking is that you can safely eat things cooked at lower than conventional temperature as long as it is held for adequate time at the temp. For example you can cook chicken breasts at 135 degrees, and as long as they are held at 135 for long enough ( I think 2 hours is pleanty, refer to sous vide time/temp safety guidelines) the chicken is pasteurized and oh so juicy. As long the temp is 130 degrees for 130 minutes the item is pasteurized.

[@SousVideEverything]

+Yuri Lincicome yep. Thank you so much for the awesome support 👍👍👍

[@nanoflower1]

It's fun looking at this video in 2022. You can really see how the technique has improved over the time.

[@xxca15]

Guga!!! I’m addicted to your two channels! My birthday is Friday and I bought myself a sous vide circular and container. I can’t wait to replicate some of your videos. I needed this smoking hack as well. Love the shows!

[@MrRickjitsu]

Used my new sous vide machine today for wings....worked like a charm!

[@gabrieltorre1062]

Love to see How much your video format has improved over the years Guga! You’re one of my favorite you tubers to watch and I love your recipes! keep doing what you’re doing man💯

[@SousVideEverything]

Thanks Gabriel! I appreciate that

[@taven566]

I'm watching the newer videos now!!

[@ok-uru]

wow those burgers looked great! I live in an apartment building so I'm definitely going to try that smoker on my balcony thank you so much!

[@desertqwest]

I just stumbled upon this video. I think it will be a great addition to some of my hunting content where I can smoke my game in the field 🤤

[@SainiBadwalUSA]

you gave me an idea and after watching few videos I build a DIY smoke maker for my pallet grill for smoking cold and no pump needed.

[@alvcamp]

I tried it with wood chips, it worked but it was very hard to keep them smoking consistently. At the end the smoking flavor was great. I did a couple picanha and bondiola steaks. Great Channel, congrats guys !!!

[@arch0wns]

TOOOOAST THE BUUUUUN. NOOOO. But in all seriousness, the key to a burger that stays together and doesn't get soggy is a lightly toasted bun. I tried it and it makes a world of difference!

[@tubalcain8155]

dalton bergstrom THANKS FOR THIS GREAT IDEA

[@jackbashford3415]

Toast with a dry heat aswell. No fat

[@ThursdayMonkey475]

And put your LTO at the bottom to absorb the juices before they can get to your bottom bun

[@jordansmith9743]

Im glad I dont binge watch yoir segments! From this channel and your others leaves me with enkugh content to learn how to cook for my family! thanks G!

[@karenmaria2310]

So if I live in an apartment and can't do anything like this, would a smoking gun work? I've been looking at one but I don't know if it would be worth it. Also I've been watching your videos nonstop and really love your channel! Thanks for all the recipes and awesome work!

[@GoldenVisage]

"Smoking is amazing" - Guga 2019

[@lasmgoogleaccount9728]

The vid's 2017 tho.

[@BallisticBBQ]

Fantastic video! Remind me to send you some San Diego craft brews brother!

[@SousVideEverything]

+Ballistic BBQ Thanks Greg! I appreciate that! This bud light was the last in my fridge and I was thirsty brother! Good beer welcomed because that one was crappy lol

[@BrendanBFree]

@@SousVideEverything how was the beer?

[@bcli7472]

Worked fantastic, even though I changed from wood pellets to chips. Lesson learned - really have to get the wood smoking material going in order to last 2.5 to 3 hours that 2 cups of chips can generate smoke. Family loved the burgers - I added chopped mushrooms as well. Thanks guys!

[@donmatv]

Wood pellets works better?

[@sidcornell2739]

Guga you are an amazing person, thanks for all your videos and for being just great! Un abrazo desde México.

[@cjradio]

I'm so stinking hungry right now! I'm going to do burgers tomorrow for the 4th so this was a good idea on adding the smoke. If you watch also you can catch those little electric smokers on sale for under $200 around thanksgiving. i got one that I absolutely love for doing chicken thighs, meatballs, and burgers... Keep on cooking up the sous vide meals guys!

[@jdl.1234]

WOW your video's have gotten so much better.......I've tried sooo many of your recipes and tricks..... Love ya Gustavo ♥♥♥♥♥ JD From West Virginia.

[@guygoodwin]

Hi . I found your channel by accident which I am grateful for .. After watching some of your videos I have jumped into the sous vide train and tell everyone who will listen about it . thanks for sharing your content

[@macEboy]

Another great beginner video. Simply, low cost and effective. On a side note I'm receiving new my Camp Chef Smokerpro DXL on Tuesday lol. I've been a Weber man for along time and looking to adding this one to my sous vide arsenal! Thanks again my S. Fl brother from another mother! Mac

[@SousVideEverything]

+Mac M you are going to love it. Thanks for the support 👍👍👍

[@mre.r.1647]

I did a 2.5 hr smoke with this, tip 1: dont roll with to thick foil. 1 layer if possible. Tip 2: have a fan ready. All the pallets wont be used at all only a quarter was burnt. It hard for it to spread the heat.

[@robertbaetenpac]

Oye Guga. Me gusta! Love your channel. Very inspiring. Grew up in S. Florida and you and your friends remind me of long ago. My wife and kids will know what I want for Christmas....Sous Vide!

[@WhatsInAName222]

Terrific video guys. Your production quality has really improved over time. I have seen all the your videos and really like them. But please don't get TOO professional and lose the DIY feel. You guys seem very approachable and cook like many of us amateurs. Good luck! 👍🏽

[@SousVideEverything]

Thank you so much, Trust me there is nothing professional about my cooking, I am trying to improve the production but cooking is and will always bee amature as I do not have any intend to be a professional chef, Just love making videos and cooking good food. Thank you so much for the support Shantanu, I appreciate it very much.

[@jbstocktalk]

You have the best attitude. Love your videos.

[@davidjondoh8671]

What an inspiration you guys are. Saving my money to get started with sous vide cooking. You dudes are da bomb!

[@SousVideEverything]

+David Scribner thank you that means a lot to me 👍👍👍

[@tonyferber3252]

Thanks, this DIY video was really helpful for people like me.

[@michelleblake4516]

So smart - I really appreciate seeing our Creator's expands ITS mind through the mind of inquiring fellow Earthling (WHO humbly Seek More Knowledge) not driven by their own ego. Y'all are such creative n great teacher's - I learn so much from u'r willingness 2 share what u learn with the rest of us ! What an informative video : )

[@tadgmcloughlin6061]

Tyler is right find a good beer. The minimum internal temp should be 160f if you are buying store ground beef ( it also can be from several animals) better still ask your butcher to grind some chuck steak or grind it yourself. love your stuff man greetings from Japan!

[@SousVideEverything]

+tadg mc loughlin awesome japan. Wow 👍👍👍👍👍👍👍👍👍👍👍👍👍👍

[@Johnnychi123]

Hey I just ordered a sous vide it's comin tues. and I subscribed. I love this channel.

[@alikagaskin5994]

Just made some this past Saturday..unreal best steak I eva made🤙🏾..bugga was deeeeeelicious

[@rickbooher8224]

This smoker would be great for smoking salt. Very woods for different salt flavors. Maybe even paprika. I use smoked paprika alot but is more expensive than regular for obvious reason same for tje smoked salts. Thanks this smoker opens up some new ideas to create smoked spices herbs and maybe some rubs and seasoning blends.

[@RandomJ2023]

This is working beautifully. Smoked catfish is on the home made "smoker" right now. ;)

[@dmelo0605]

how did it go

[@craigdixon1243]

Thank you for your service my military brother

[@RandomJ2023]

@@dmelo0605 it went beautifully and I still do this method from time to time in the year since. 👍

[@craigdixon1243]

All I can say is WOW! This is an awesome idea 😎👍🏿

[@jordanl823]

“Smoking is amazing” 😂😂😂😂😂

[@jordanprice7377]

THIS GUY IS CONFIDENT CUZ HE KKOWS HIS CONTENT IS AWSOME

[@nesterperiwinkle]

Awesome custom smoker cabinet.

[@paulh7589]

I really like this guy. He seems cool, the kind of guy you want to have a beer with.

[@MrJtin69]

Hiring guga as a vacation chief seems to be what I wanna know now lol

[@Metqa]

just made one of these today. The stores were OUT of the large pans so I got the next largest Deep Pan, which will work out because I'm smoking Boston Butt and it's a pretty Tall piece of meat.

[@larrydobbins4927]

Just started watching the different methods and cooking with the sous vide, I am from Northeast Ohio and do a lot of cooking, you need to see Roberto from La chino and get together and make a video, I have one of his roasting boxes, and will have a Anova from amazon As soon as it gets here, thank you for the videos

[@simonetartocchi6968]

Gugaman is my new superhero!!

[@zunigainc666]

Awesome video, I will try to build the smoker this weekend. Thanks!

[@floriankeyserlingk]

I love this Channel! Thanks for all the great videos, keep up the good work! I do have one question though concerning this DIY smoker, do you think i can replace the pellets with wood chips, or might they not burn as nicely/consistently in the aluminum burrito? Thanks in advance!

[@Ohh_Is_That_Sooo...]

He remixed the hell outta that burger! 🤤😅 Smoked, boiled, and flame roasted!?? 🤯 I need that in my life lol

[@ettoolet]

Sous vide isn't boiling

[@curryraize]

I tried and work really well. I always check my wood every 30 minutes for 4 hours and my bacon/brisket/ham look very nice and got smoke ring

[@DerekH920]

Matthew Anthony so you’ve cooked a brisket using this? How many pounds was the brisket?

[@socomcygnusx1]

Great video, how did I miss this? This will be a great trick on the beaches of Port Aransas. Burgers without sand! ty

[@handcannon1388]

Building a smoker out of such inexpensive and common materials is genius. You should have a competition to see what else could be built from the same materials. Extra points given if it is seaworthy.

[@SousVideEverything]

lol seaworthy in Miami will be very, very difficult..

[@bukszpryt_]

Polish company from my city sells something similar to this as a "balcony smoker". It's a stainless steel container with couple levels of grates. You put wood chips on the bottom and external heat source under the thing. The company is called Browin if anyone is interested. I won't post links as YT sometimes deletes links to sites other than other YT videos.

[@schaafsmak]

Thanks for sharing! I'm sure to try this at home... I love your video's.

[@jinxycast]

oh how this channel has evolved over the last 4 years....

[@Truckngirl]

You're awesome on so many levels! I want to try sous vide, but the appliance is $150!

[@michaelbrown6254]

great video guys, I will have to try this! You should do a smoker vs diy smoker vs smoke gun video!

[@jamespomeroy2111]

Ay!! This dude's AWESOME! Great idea for the smoker AND the recipe and method to cook those burgers is just ingenious! I'm gonna try it all at the weekend and then post my review on a later comment. But, yo!? Thanks a million dude! Top man!

[@SuelyBrazCosta]

QUE MARAVILHA! ADOREI A LENHA PARECIDA COM O FOGÃO DO PAI TOMÉ! PARABÉNS!

[@SousVideEverything]

+Suely Braz Costa valeu abraco

[@gustavopomodoro]

The flamethrower guy! Congrat's dude ver clever and strange form to Cook burgers 🍔 😎 Let's try

[@wallyvee3039]

Sweet! Now we need a DIY water bath! It would be easier to finish cooking in a pan instead. The smoke flavor is already there.

[@vitus6762]

Your real Smoker looks awesome!

[@nightstar6900]

Genialny pomysł 💡 Super 👌 Polecam

[@snoopietravis755]

Thanks guga what a simple way to make a smoker DIY for super cheap

[@joeponder9668]

Using the Guga smoker for the first time brisket flat! We will see my friend!!!

[@joelmathew459]

I am smoking a packer brisket with this setup in a few days. I would like to know how yours turned out. I am in my apartment so I just want to get some smoke flavor for a few hours and the cook it fully in my oven. Let me know how yours turned out.

[@joeponder9668]

It’s was ok.... better than nothing but didn’t get a ton of smoke flavor really but it was also pretty windy out... so maybe out of the wind and if you can get more smoke or a bigger “ burrito” it’s may work better. Doubt you can actually cook like that. I’d def like to try it again. Let me know if you had success!

[@koolburn5218]

lol your videos crack me up every time it gets to the searing part

[@SousVideEverything]

+Kool Burn 👍🔥

[@bigj0550]

Great video... will definitely have to try this out.

[@kevinike]

Awesome smoker idea

[@Mykael_G]

Awesome!!! Thank you! Definitely going to give this a try!

[@MaZEEZaM]

Great diy option, otherwise you can buy small stainless steel smoker boxes, tubes at bbq stores, at least in Australia, they are pretty inexpensive too.

[@SodaTech1]

like you creativity, you are a champion

[@fai5734]

I'm going to try this today! So excited 😁

[@struanhay2194]

Gouda, this is so perfect ! Thank you- how hot ( temp) do you think this smoker gets ??

[@FerretL0ve]

Classic Guga. So good!

[@HunterSlayer2727]

Omg. I need this in my life. Thanks Guga! 😂

[@witra88]

This is great idea. Can I use wood chips instead of wood pellets?

[@ChristianLawsonNYC]

absolutely

[@JuanSolo-ln8yq]

This video started as me wanting to smoke some ribs and ended with me gaining a hundred pounds on brisket alone! :)

[@gray_gogy]

Jokes aside, did you really use this method a lot?

[@Noor-jw2tn]

I don't believe you. Only carbs would make you put that much weight on. Meat alone won't do that

[@gadgetgrail7972]

Do you know what temperature that smoker gets up to?

[@CC-ge5fo]

Definitely not hot enough for food safety.

[@guilehildee619]

@@CC-ge5fo when you smoke it for 6 hours it's cooked you dumbass

[@CC-ge5fo]

@@guilehildee619 idk why you have to be so hostile. This is common sense. If you have a smoker running at a max of 130 degrees, it doesn’t matter if it’s been there for 6 hours: it never reached the internal temperature to kill off bacteria that die at 145-165 degrees. For fish, this isn’t a big deal. It cooks fast and the cooking temps are lower. With Pork/poultry it leaves it in the unsafe temp zone for too long. Temperature matters if you plan to cook it til finished in the smoker, 100%z

[@Ghost-ds6ll]

@@CC-ge5fo I can understand that but I mean this is a good idea for things like steaks and maybe pork chops it won’t matter because it’s going to cook more because you need a sear or fish

[@jac1011]

@@Ghost-ds6ll you can let a meat out for 6 hours then just cook it dumbass rotten food doesnt cook away

[@josephdesousa]

Guga is an effing legend!!! Incrível!

[@TylerFischer11]

Guga! You made me a little sad in this video. Your videos are all so great and you obviously care about high quality food and taste. So why, in all that is holy, are you drinking a Bud Light lime! My heart is crying for you. Don't you live in Miami? Aren't there any good breweries around that you could get more flavorful and higher quality beers from? None the less, continue what you're doing, love the vids.

[@SousVideEverything]

+Tyler Fischer you are 100% correct. lol That was the only thing left in the refrigerator and it was hot I was too thirsty notice on the video its 3 different beers it was like 97f that day. ! But I agree with you. Thanks for the support 👍👍👍

[@mickidawop414]

Tyler Fischer LOL

[@UndercoverFerret404]

But you still bought it in the first place..

[@Johnnychi123]

Some people like bud lime. I not me tho.

[@MH-ty7fb]

Even Chef Jet Tila has said there’s nothing wrong with enjoying an average cheap bud light type beer while grilling, after mowing the lawn, etc. They sell by the millions for a reason, they’re cheap and not that bad. And he also said he himself is guilty of being a beer snob and needed to get off his high horse, a beer with 150 ingredients that is 10$ a bottle usually doesn’t even taste that good, and local doesn’t mean better.

[@jeisoncgalindo]

de los mejores videos que he visto, completamente ira a favoritos, para verlo y ensayarlo mas de una vez

[@BigJohnsCooking]

Oh that looks juicy!!! I need a Sous vide machine.

[@SousVideEverything]

+Big John's Cooking 👍👍👍

[@cicoti]

Muito bom!! Fantástico! Muito obrigado por compartilhar mais essa boa ideia!

[@boom0088]

Representing my boys in blue! Great video can't wait to try this!

[@DerekH920]

Could you smoke a brisket with this method?

[@phlotsky]

Gonna try right away! Hello from Ukraine - very nice channel!

[@SousVideEverything]

Ukraine, awesome!!! Thank you so much.

[@777Dorado]

Are you kidding me, Great Job.....practical and disposable, great camping solution, I would have went two hours(generator on hand)....uhh can you pass me a beer.

[@SousVideEverything]

+777dorado 👍👍👍 yep

[@smokeydoke100]

Pellets might be convenient, but how do you know what they use for a binder to hold all that sawdust in pellet form?

[@dchall8]

3:06 "You have to be patient with this fire." I started with too little a torch to start the pellets and it would not old a flame. It could be too windy where I live, so I just got back from Tractor Supply with a small bag of mesquite chunk charcoal. One nugget of that got the pellets going, but I'm 3 hours behind after all the fiddling. But I'm thinking with the mesquite charcoal, I might not need pellets.

[@pastori70]

A burrito, eh? Very clever!

[@gamerguy3432]

I will definitely try this out. Thank you

[@SousVideEverything]

+Chef Rey awesome

[@francisdao5019]

Im going to go make this smoker.

[@glenbrasseur8360]

Hi Guga. I don't know if you have done this yet. I would be interested to see the results for smoking. Smoke before versus some after versus smoke before and after. Thanks and I really enjoy your videos.

[@danboah2501]

Smoked some steaks for my family. Had a great time, thanks man

[@michaels9873]

Guga, your channel is so amazing and as professional as they come. I wanted to try to make my steak like Houston's or J Alexander's with oak wood flavor. Would you recommend your portable smoke or the Breville Smoking Gun? Thank you so much and if you ever need a 3rd tester, well, I'm just about 1/2 north in Fort Lauderdale. LOL

[@tristonfabie9637]

Hello, from guga foods I'm here now. Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Please make it at guga foods! Thank you so much! (39th comment on SVE)

[@jeremyberger3505]

Nice idea ! i have a question tho, how do you monitor temperature inside ? is it hot enough to not be in the dangerous temp zone ? thanks for the answer !

[@dchall8]

Try putting an oven thermometer inside and check it periodically. I'd be surprised if the temp inside got above 100F.