@@pioneersmokehouseschannel Awesome! I also bought one just couple days ago for 4th of July bbq. Looking forward to your videos with any modification or tips you may have done after few cooks with it. Thanks again for your videos! Earned a sub from me
So far I have not had issues with either but in fairness I have not done any long cooks. I concerned about the ashes blocking the airflow but I did remove the bottom while hot and it was no problem with my weber grill gloves. I plan on doing a few long cooks side by side with this and the Weber Smokey Mountain.
@@pioneersmokehouseschannel The door on mine is pretty leaky. I added some insulation but that didn't completely fix the problem. The latch seems to be the problem. It just doesn't allow for a really tight seal. I'm going to try and add a small piece of metal to the inside of the grill so the latch can pull the door closer to the body. Regardless, I smoked 5 pork butts 8-10lb for a graduation party. Two the first day and 3 the second. I added water to the pan on the first smoke. The water does a really good job of regulating temperature but I had to leave all the vents wide open to keep temps above 225. Burned through a lot of charcoal that first day. I didn't use water the second day when I smoked the last three. I had to close the vents almost entirely to keep temps in the 225-250 range and I used a lot less charcoal. The 3 butts were finished in 10 to 13 hours and were moist and delicious. Probably won't use water again. I did cut a tin can in half and centered it over the bottom air vent. That did a good job of keeping ash from sliding down and blocking the vent. Looking forward to your videos!
There is a bit of smoke coming out the door. However, a small amount of leaks is no big deal. You will need a small amount of airflow for your charcoal to burn. For the fine airflow adjustments, you can use the top and bottom vents. I think this smoker is a good value but if you are looking for the next level go WSM ruclips.net/video/YIXdj7lu4zY/видео.htmlsi=ZqEOJxk5I5udTrOS
I have several type of bullet smokers they all cook a little different, but nothing smokes better in my opinion. I also only like to buy country style ribs. there meatier and hold rubs better than the rest.
I really like the Cuisinart and plan on coming back to it in spring. Currently my stage is in disrepair from snow and ice so it looks like I am taking a few weeks off. Thanks for watching!
I agree, I took the ring out of my WSM to see if it worked and it did. To keep it budget friendly I was thinking of taking a strip of expanded metal and wiring it to the small ring. Thanks for watching!
@@pioneersmokehouseschannel What’s a WSM? I have a pan with a hole at the bottom from an old charcoal smoker. Wonder if it’ll work. For sure it’ll hold more charcoal. The heat started going down after two hours today. Getting the ribs ready for Sunday. One more rack to go.
I never put water in the pan, but I like to have the pan in the smoker full of rocks and then covered with 2 sheets of foil. I did a video about 3 months ago explaining how I feel about water pans in smokers, but not everyone agrees. Thank you for watching.
This deserves a LOT more likes, thank you
thank you!
This was very helpful, thanks
Glad I could help!
Thanks for the vid. Will definitely be trying this. Put mine together today.
I didn't get to finish my complete run-through before the bad weather showed up, lol... thanks for watching
Just bought this off Amazon. Thanks for demo
Cool, I plan on making more videos with this smoker soon.
@@pioneersmokehouseschannel Awesome! I also bought one just couple days ago for 4th of July bbq. Looking forward to your videos with any modification or tips you may have done after few cooks with it. Thanks again for your videos! Earned a sub from me
Curious if you needed to seal the door or if you have problems with ash and/or coals that have burned down fall into the base and restrict air flow?
So far I have not had issues with either but in fairness I have not done any long cooks. I concerned about the ashes blocking the airflow but I did remove the bottom while hot and it was no problem with my weber grill gloves. I plan on doing a few long cooks side by side with this and the Weber Smokey Mountain.
@@pioneersmokehouseschannel The door on mine is pretty leaky. I added some insulation but that didn't completely fix the problem. The latch seems to be the problem. It just doesn't allow for a really tight seal. I'm going to try and add a small piece of metal to the inside of the grill so the latch can pull the door closer to the body. Regardless, I smoked 5 pork butts 8-10lb for a graduation party. Two the first day and 3 the second. I added water to the pan on the first smoke. The water does a really good job of regulating temperature but I had to leave all the vents wide open to keep temps above 225. Burned through a lot of charcoal that first day. I didn't use water the second day when I smoked the last three. I had to close the vents almost entirely to keep temps in the 225-250 range and I used a lot less charcoal. The 3 butts were finished in 10 to 13 hours and were moist and delicious. Probably won't use water again. I did cut a tin can in half and centered it over the bottom air vent. That did a good job of keeping ash from sliding down and blocking the vent. Looking forward to your videos!
@@jelluraboI'm having troubles getting temps high, I'll try what you did.
do you have smoke coming out of the door? I have read many reviews where people have to get a gasket kit for the door.
There is a bit of smoke coming out the door. However, a small amount of leaks is no big deal. You will need a small amount of airflow for your charcoal to burn. For the fine airflow adjustments, you can use the top and bottom vents. I think this smoker is a good value but if you are looking for the next level go WSM ruclips.net/video/YIXdj7lu4zY/видео.htmlsi=ZqEOJxk5I5udTrOS
What is the charcoal to use?
I am using Kingsford original, but I could also recommend the B&B... adding a few large wood chucks is great to add flavor.
Thank you you really love your tunnel by the way
I have several type of bullet smokers they all cook a little different, but nothing smokes better in my opinion. I also only like to buy country style ribs. there meatier and hold rubs better than the rest.
I really like the Cuisinart and plan on coming back to it in spring. Currently my stage is in disrepair from snow and ice so it looks like I am taking a few weeks off. Thanks for watching!
I don’t understand the water bowl. It just sits on top of the charcoal?
It is just above the charcoal. if you choose to use it put hot water in it. I don't put water in my smokers!
I wish the charcoal ring was larger
I agree, I took the ring out of my WSM to see if it worked and it did. To keep it budget friendly I was thinking of taking a strip of expanded metal and wiring it to the small ring. Thanks for watching!
@@pioneersmokehouseschannel What’s a WSM?
I have a pan with a hole at the bottom from an old charcoal smoker. Wonder if it’ll work. For sure it’ll hold more charcoal.
The heat started going down after two hours today. Getting the ribs ready for Sunday. One more rack to go.
Brisket?
I am thinking of doing one when I start filming again, soon, lol
So do you not need to add water into the water basin?
I never put water in the pan, but I like to have the pan in the smoker full of rocks and then covered with 2 sheets of foil. I did a video about 3 months ago explaining how I feel about water pans in smokers, but not everyone agrees. Thank you for watching.