Tips & Tricks! How to start a Gravity Fed Smoker.

This is how I start a gravity fed smoker.

[@Tim_Tuesday]

Fed smoker search brought me here

[@RookieStyles]

Nice video. I generally use Royal Oak for short cooks (small cuts) and Kingsford for long cooks (big cuts).

[@gsmoneygsmoney1479]

Thanks just getting into the gravity fed system. I really Love your way of lighting verses a chimney. Thanks

[@hillbillybbq]

Hey buddy awesome smoker that's really cool! I've never seen one thanks for the time and good luck on the competition

[@HeavyMetalBarBQue]

Hey Jeff! Always appreciate your informative videos. I understand a little more about these pits after everyone of your vids. Like today I found out that this manufacturer uses a tapered up charcoal shoot. I often wondered about that with these. Keep up the great work Brother! Good luck with your comps! 👍

[@muhammadvivaan5994]

Instablaster...

[@BigLewBBQ]

Interesting!

[@boardride]

Do you ever put wood chunks or splits on the chute with the charcoal?

[@kevinscott8541]

where did you get the wax cubes?

[@easybackyardbbq]

Could you put a brick in there to hold the firestarter until it’s lit, or maybe stuff newspaper in there? Thanks so much

[@Tiersmoke92555]

Cut an aluminum pan for you lid protection, its stiffer and thicker.

[@braden10shiner]

How heavy can the smoke get without it burning dirty? I’m in TX so we prefer heavy smoke. Looking for a cooker that is more manageable than my offset, but still produces heavy clean smoke. Great video!

[@theworldofbarbeque1694]

Hey man! Good question. So with a Gravity cooker. The smoke is usually "fairly" thin. Not as thin as a pellet cooker. But it would be what we call "good smoke" or "Grand Champ smoke." However, what I would recommend with a cooker like this, for more smoke, would be to smoke longer before you wrap or wrap with butcher paper etc. I'm sure you know what I'm talking about lol. And use hardwoods. You said you were in TX. I started out cooking on a stick burning throwing Shag Bark Hickory. And I can say that this cooker, with wrapping later with butcher paper or not at all could get the smoke you're looking for. Good question! Love it

[@braden10shiner]

The World Of Barbeque thanks for the response! I figured with it being charcoal and then wood chunks on bottom it would be lighter smoke. I’m looking for a new weekday smoker that doesn’t require as much work as my offset... any recommendations?

[@BigFun4Life]

Do you ever use briquette charcoal also....?

[@theworldofbarbeque1694]

No. In my opinion.. lump burns cleaner, hotter and produces less ash. Now for grilling I'll use Kingsford blue bag etc. But for slow burns where I'm smoking for hours I use lump hands down. Thanks for the question and for tuning in!

[@theTang2007]

What is the front shelf in the feeder side do?

[@Tiersmoke92555]

Digital thermometer nest

[@donhgr]

I prefer briquettes