Char-Broil 16” Bullet Smoker Review | Smoking three meats on the Char-Broil bullet smoker!
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- Опубликовано: 22 авг 2024
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Развлечения
Awesome looking smoker . Love smoked meats. Thanks for sharing
Thanks for watching! Hope you had a good Thanksgiving! Hugs to your family!
Nice!!🤘🏻 That is one cool lil smoker, love the old indoor stove look. You could smoke a pizza in it as well and enjoy an outdoor fire on a cold eve. Great find! #luvyouguys
Good idea Cindy smoking pizza night review!!xx
Right on! I love that idea! Smoked pizza is officially on the menu. 😀
We love it too Kim! Hope you are doing good!
@@kimwilliams7051 Yeah!!🤘🏻
Yes it sure is!
Throw the tin foil away. Thats why you have a water pan to add moisture to the meat and pours stay open longer and allow deeper smoke penetration before it barks over.
I got the 20inch and found the thermostat on the lid is around 50deg low compared to the probe I put on the top rack. I still need to check the temp on the lower rack. I also always fill the water pan. I also put a gasket round the door and lid section.
This was truly an awesome video!Food looks amazing 👍💯
I appreciate it! Making yummy food at home makes it hard to want to go out to eat! Hope you are doing good today!
Just got one for Christmas! Stoked to try it soon!
Hope you enjoy it!
I have the same smoker. My grill temp was 50 degrees hotter than the thermometer. Keep that in mind.
Thanks for the head up. We are going to use an internal thermometer next time.
Mine has the same issue the lid temp is 50 deg less then the probe on the top grill.
This looks like a very nice budget friendly smoker, I love the Charbroil brand and am definitely looking to get this one
Agree, this is a budget friendly smoker. It does a fairly decent job as well! 👍
Just purchased one the other day and I smoked a full young chicken on it at 250 and it turned out great! Only question I have is why won’t it extinguish? I have all the vents closed and it’s been 3 hours and it’s still over 150. Thanks
Hi there! Sounds like you had a great first smoke on this smoker! It is meant to keep things hot for a long time. It will eventually extinguish. 3 hours seems to be a long time but I am guessing it had a lot to burn through. Keep enjoying the smoker!!
Beautiful. Very nice
Thank you! Cheers!
Just bought one! Can’t wait to smoke something!
Great video. I already have multiple smokers but interested in adding this one. I already have a 22” Weber Smokey Mountain. Can’t decide if I want the 16” or the 20” char-broil smoker.
Thanks for watching. If you already have a big one than maybe the 16" will suit you. We find that we have plenty of room in it. Happy Smokin'!
Great video guys great review think Crisco has rubbed off on you two xx
I think so too! Burning wood is fun!
True North Due South 👍🔥
Thermostat never got over 150F with vents wide open. Added more charcoal, but no change. Food tasted terrible. Anyone know exactly what I have done wrong?
I found the thermostat on the lid is around 50deg low compared to the probe I put on the top rack. I still need to check the temp on the lower rack. I also always fill the water pan. I also put a gasket on the door and around the top lid. I can get it to 225 no problem and hold it there with ease its getting it to 275 +.. I have only used it 5 times and have yet to get it that hot since I seasoned it the 1st time when it held 350 for over 6 hours but I did fill the thing up with charcoal witch I haven't done since. It seems to want a big burn to get it over 250.
@@bt-xv1fy You've confirmed exactly what I also ended up discovering. Thermostat is NFG, while the amount of charcoal needed is over three times the recommended amount. Working fine now with independent thermometer and correct temperature. Thanks for the answer! Always great to hear from others who have travelled the same road of challenges.
Looks very cool
Thanks Trent! I need to make some BBQ then put it on some potatoes with cheese and jalapenos. Maybe I could even sell it for like 30 per family box! 😉
Open up a bbq store, fundraiser or something and u will be a millionaire
Have you done the snake method on this smoker? If so, how long were you able to get till the coals were out?
It didn’t look like you were using any water in the pan. Is that correct? Are you just using that as a heat shield?
The video is great
I do have one question: in mid cook when you need to add more wood or charcoal, how are you doing it? The wood is easy, open the door and toss some in but charcoal? Everything says to keep hot coals ready but how do they get out in? I’d imagine you don’t remove anything and dump them in?
Thanks! Great question, we just toss in the charcoal just like you explained with the wood. When the coals burn down a bit, just toss a handful on. After a few times you will get to know how much you need to maintain temp etc. then toss in wood as well. Hope that helps.
Thank you
One other question?
You mentioned three racks of ribs. How are you checking the rack below the top one and refilling your water dish?
Sorry this is all new to me. I did ribs for the first time and the top came out great. The second shelf not great and the water had evaporated. I know it needs to be refilled but I’m just not sure how while in progress.
Were you able to just tighten the door handle back? Mine has gotten slack in it but the nut isn't loose.
mac n chez whoa
The mac N cheese was so smoky and tasty! Thanks for watching!
For the life of me I can’t get the temp regulated with our bullet smoker. It is either to low or to high. Any tips on how to keep a consistent temperature?
Hi Jeff, it takes some getting used to. My best advice is if you want it hotter, open the vents. To make it cooler, slightly close the vents. My first try I could not regulate it very well either. 😀 Keep at it! Just like anything else…practice makes perfectly smoked meats.
I have to move mine from between 2.5 - 3.5 but around 3 is best then I just adjust the top. it does take 20+ min or so for it to adjust to the change. NOTE I found the thermostat on the lid is around 50deg low compared to the probe I put on the top rack. I still need to check the temp on the lower rack. I also always fill the water pan.
Mr Crisco could give u some tips about wood chip etc pat xx
👍💯
Crisco has much knowledge of all things wood! Thanks Kim!
@@TrueNorthDueSouth 🤣
Hello,
Can i use smoker-wood instead of coal?
Great question. I have always used charcoal, but you can cook over wood so I am sure it’s a possibility. Unfortunately, I am not knowledgeable about using wood in the smoker as a main fuel source.
hi i liked your video !
how is the smoker holds up so far??
Considering buying a Charbroil bullet smoker, 16 or 20 inch. Only cooking for two, the 26 should be large enough. My concern is the water pan, looks small in the pic. Your thoughts?? Thanks, Joel
I'm looking at getting this one or the 20", do you ever feel like you'd like the bigger one?
Honestly, we have a family of five and there is plenty of room! I feel like this smoker would be plenty for up to six adults.
Not me
Do you have a recipe for that “costco glaze”?
How well did the food taste?
Fantastic! I've watched this a few times when looking to buy one, starting it, cleaning it and what your chicken sauce was lol. How long did you smoke the chicken for?
Thanks so much for watching while considering your purchase! We love our smoker. It’s fun to make new things. To be honest, I don’t remember how long we smoked the chicken. I want to say 4 hours…use a thermometer 🌡 and enjoy the process!
I just got this smoker and never smoked before. How would you go about adding water to this one while smoking if need to top the water off?
I have this smoker, you just have to open the door to access the water pan to fill
I overcooked some country style ribs. About 2 hours and I think about an hour would have been just right, but not sure. I use pecan chunks not charcoal. Any suggestions?
Use lump charcoal really just a chimney and then add the wood. The coal will keep it a stable temp while the wood smoulders. Keep an eye out for flare ups the temp will sky rocket in a bullet style if the wood catches fire.
How easy is it to clean out the ashes?
Once everything cools down, it is very easy to clean out the ashes. Same as any charcoal grill. Thanks for watching!
@@TrueNorthDueSouth looks really small and awkward to get in there.
“Any charcoal grill” I’ve ever used has had wide open access to the ashes.
Why you didn't show how you started the smoker
Sorry for not showing how to start it. I usually start some charcoal in my charcoal chimney and just dump it in with some other charcoal chunks and wood chunks. How much depends on what you are cooking and the heat you want. Thanks for watching.
O ok...I bought one but have never used it wasn't sure how to get it going. It's still in the box
Considering purchasing when I seen it at Menards