@Joshua Gilfillan it didn't come with the Basso. I repurposed one of those veggie grilling plates/racks and made it into my charcoal holder. I found the wire grate to be a bit too wide for lump charcoal.
This is actually a pretty tricky question for me to answer... But short answer is yes I believe it would be better if it were a thin light bluish color. So what I have here probably isn't the best smoke but it's also a low and slow charcoal fire in a drum smoker so I really don't think I'll ever to get it looking as thin as the nice offsets during low and slow just because the fire gives off too much heat, at least with my drum smoker. On my drum smoker if the fire is burning rather than smoldering it does give nice light blue smoke but it also runs around ~325 - 350F which is just too hot for me sometimes. The recommendation I like to give is that you smell the smoke rather than look at it. A lot of variables go into the smell of the smoke including type of wood, quality of wood, wood vs. charcoal, etc. I find that by smelling it it's very easy to tell if it smells 'bitter' or like creosote which if it does smell like that and you have meat in there needs to be fixed ASAP. Also, for long cooks (e.g. pork butt, brisket, etc.) you definitely don't want the smoke to be too thick because over time it will get very very smokey. If you're cooking something for a shorter time (e.g. steak, burger, etc.) the I wouldn't worry about the smoke too much. Thanks for this thoughtful question! If anybody reading this has a differing opinion or additional advice, please feel free to chime in 👍
I was cooking on mine last night trying different techniques with wood I’m thinking large chunks of wood tend to smoulder due to poor air flow of this type of smoker and not catch fire meaning your not getting clean efficient burn, wood chip size may be a better option for better ignition would just involve more regular feeding of fuel as the chips would burn quicker. I’d also suggest using the water trey for better temp control and leaving top vent completely open for better air flow of smoke around the meat. That’s my 2c anyway it’s all trial and error.
I got a grill smoker just like that but there’s no vent at the bottom there’s gaps so it lets air in all it has it the top vent if I wanna grill normally with a higher temp what do I need to do?
If you're shooting for the highest temperature here's what I would suggest: 1) Use it 5 - 10 times to start building up soot inside which helps keep the heat in and fill any gaps leaking heat. 2) build a medium to large size fire in the grill. 3) Open any and all vents all the way. Even leave the lid open for a while to really get the fire going with more airflow.
@@BBGrillShack when I first got it I didn’t know how to really use it the instructions shows how to put it together and set it up and what to do if the temp is too high or to low but not how to use it it came with two bowls I thought they were for both grills since it comes with two so when I first used it I used the small one on top and the coals kept going out and doing some research I found out it was a water bowl and the bigger bowl that had the metal round thing is used for the charcoal I felt stupid lol after that that’s when I bought the charcoal chimmy a small Weber one and did it right this time lol I’m not sure what the water is used for though that’s just to catch the juices from the meat? I have a pork butt roast I want to try n smoke in there see how hickory smoking chips make it taste 🧐🤔 this video helped a lot thanks once again I’ll definitely check out more videos and sub
Thanks for subbing! I almost never fill the water bowl because at least in my grill the water keeps it from getting warm then all evaporates. It does work really well to catch drippings though. I wrap mine in foil so I can easily clean the drippings out every now and then 👍
Where's the taste test!!!! Looked so good, i wanted to try it! I'm in flip flops all the time too, I've had tinfoil break and pour hot fluids on me so many times, but I'm still flip flop strong!
So no finished product? White smoke bad. Light blue smoke good. Too much wood,too smokey. You only need to light 6-8 briquettes to get other coals going. You will definitely be fighting temperature spikes. Start lit coals into the center of unlit coals and wood chunks. Let temperature get to around 200°, then close bottom 3 vents to 3/4 closed, top vent leave open all the time. If temperature gets above 280°, close one bottom vent, then wait at least 10 minutes for temperature to adjust. Never trust smoker temperature gauge on the lid. Get a 2 probe digital thermometer. One in the meat, and one on the grate near the meat. Also, don't waste all that coal on hotdogs. 😢 So many questions. Like how long have you been able to maintain your desired temperature?
Rule 1 top vent is always open! Also you dont need to run that much wood chunks , also wait till smoke runs clear before adding meats
Thanks for the video. I’m planning to use my new smoker today. You described it so simply.
Perfect video. Thanks so much. Just got my first smoker ever (drum smoker) so this helped so much!
Glad it helped! Have fun smoking and feel free to come back with any questions or lessons learned after smoking for a bit!
Just did a pulled pork on the same unit, was easy to keep 225-250, came out awesome.
Sounds delicious! I honestly love pork on the Fornetto. Something about it just makes for better pork 👍
Did the charcoal container come with the Basso? I only have the wire rack and think mine might be missing a piece..
@Joshua Gilfillan it didn't come with the Basso. I repurposed one of those veggie grilling plates/racks and made it into my charcoal holder. I found the wire grate to be a bit too wide for lump charcoal.
Added bonus tip: open the window of your Tacoma just a crack and you can enjoy that smokey smell all week long. Ha!
Love it! That's a next level pro tip 👍
Wait isn't that bad smoke the smoke you're supposed to be looking for is light blue to clear isn't it?
This is actually a pretty tricky question for me to answer... But short answer is yes I believe it would be better if it were a thin light bluish color.
So what I have here probably isn't the best smoke but it's also a low and slow charcoal fire in a drum smoker so I really don't think I'll ever to get it looking as thin as the nice offsets during low and slow just because the fire gives off too much heat, at least with my drum smoker. On my drum smoker if the fire is burning rather than smoldering it does give nice light blue smoke but it also runs around ~325 - 350F which is just too hot for me sometimes.
The recommendation I like to give is that you smell the smoke rather than look at it. A lot of variables go into the smell of the smoke including type of wood, quality of wood, wood vs. charcoal, etc. I find that by smelling it it's very easy to tell if it smells 'bitter' or like creosote which if it does smell like that and you have meat in there needs to be fixed ASAP. Also, for long cooks (e.g. pork butt, brisket, etc.) you definitely don't want the smoke to be too thick because over time it will get very very smokey. If you're cooking something for a shorter time (e.g. steak, burger, etc.) the I wouldn't worry about the smoke too much.
Thanks for this thoughtful question! If anybody reading this has a differing opinion or additional advice, please feel free to chime in 👍
That’s what I was thinking. I thought you would want the smoke a lot lighter in colour than that?
Try coconut shell briquettes low odour wickedly hot heat and burn for longer plus you don’t need that many
I was cooking on mine last night trying different techniques with wood I’m thinking large chunks of wood tend to smoulder due to poor air flow of this type of smoker and not catch fire meaning your not getting clean efficient burn, wood chip size may be a better option for better ignition would just involve more regular feeding of fuel as the chips would burn quicker. I’d also suggest using the water trey for better temp control and leaving top vent completely open for better air flow of smoke around the meat. That’s my 2c anyway it’s all trial and error.
I got a grill smoker just like that but there’s no vent at the bottom there’s gaps so it lets air in all it has it the top vent if I wanna grill normally with a higher temp what do I need to do?
If you're shooting for the highest temperature here's what I would suggest: 1) Use it 5 - 10 times to start building up soot inside which helps keep the heat in and fill any gaps leaking heat. 2) build a medium to large size fire in the grill. 3) Open any and all vents all the way. Even leave the lid open for a while to really get the fire going with more airflow.
@@BBGrillShack I bought me a charcoal chimmy works amazing thanks for the tips I got the temp to stay around 300 degrees food came out amazing lol
Right on dude keep it up! Glad to hear you're up and running 🤙
@@BBGrillShack when I first got it I didn’t know how to really use it the instructions shows how to put it together and set it up and what to do if the temp is too high or to low but not how to use it it came with two bowls I thought they were for both grills since it comes with two so when I first used it I used the small one on top and the coals kept going out and doing some research I found out it was a water bowl and the bigger bowl that had the metal round thing is used for the charcoal I felt stupid lol after that that’s when I bought the charcoal chimmy a small Weber one and did it right this time lol I’m not sure what the water is used for though that’s just to catch the juices from the meat? I have a pork butt roast I want to try n smoke in there see how hickory smoking chips make it taste 🧐🤔 this video helped a lot thanks once again I’ll definitely check out more videos and sub
Thanks for subbing! I almost never fill the water bowl because at least in my grill the water keeps it from getting warm then all evaporates. It does work really well to catch drippings though. I wrap mine in foil so I can easily clean the drippings out every now and then 👍
Love me a good drum smoker. Great video!
Thanks for the support! Can't go wrong, most mobile smoker imo.
Thanks chief, helpul video. About to go have a crack at some sausages.
Take a crack at those sausages for me too dude! Cheers! 🍻
Where's the taste test!!!! Looked so good, i wanted to try it! I'm in flip flops all the time too, I've had tinfoil break and pour hot fluids on me so many times, but I'm still flip flop strong!
Haha the flip flop game is strong over here. I totally forgot the taste test! In all honesty they were vegan chorizo dogs, still great smoked though 😎
BBGrillShack always a lot going on, I forget stuff every time while filming 👍
So no finished product? White smoke bad. Light blue smoke good. Too much wood,too smokey. You only need to light 6-8 briquettes to get other coals going. You will definitely be fighting temperature spikes. Start lit coals into the center of unlit coals and wood chunks. Let temperature get to around 200°, then close bottom 3 vents to 3/4 closed, top vent leave open all the time. If temperature gets above 280°, close one bottom vent, then wait at least 10 minutes for temperature to adjust. Never trust smoker temperature gauge on the lid. Get a 2 probe digital thermometer. One in the meat, and one on the grate near the meat. Also, don't waste all that coal on hotdogs. 😢 So many questions. Like how long have you been able to maintain your desired temperature?
It drives me nuts when people put the chimney starter on the cooking grates. Why!!!!????
For me it's just a convenient spot to put it. I don't see anything wrong 🤷♀️
@@BBGrillShack I know it's fine. But it still makes me a little crazy. It's not you, it's me. 😬
What kind of grill do you use at home? Let me know!
All that for a couple sausages lol.
Weenies don't fail me now! They were vegan too. Not too bad though.
Ha, I think rule number one should have been to move that dang gas operated vehicle out of the way or to move that pit but, that’s just me
Yanks 😂
Next time, might want to move your truck.
I like to get it extra smokey so I can find it in big parking lots 😎