I’ve had the John McLemore Signature Series version of this smoker for almost a year now. The first time I used it my chips and chunks caught fire and I said to hell with it and it’s been sitting covered ever since as I can cook on my pellet grill and Weber. Super glad I watched this because there is no way you can use that chip pan alone. I’m headed out today to get a cast iron skillet!
I put lava rocks in the chip pan, then put the chips on top of the lava rock. I also found the manually adjustable regulator hose from Amazon works better than the built in regulator for adjusting temperature.
I have this same smoker. I have enjoyed it a bit. My experience has been that when I open the vent the temp goes up. The purpose of the vent is to do exactly what you were going for with opening your chip door. I haven’t done the skillet yet. I did some reading and used a hammer to flatten the raised portions of the pan, but not all the way. The fire needs a place to go or it will go out easily. I also use chunks. I’ve gotten some pretty good smokes from that too.
I have found it hard to keep the temps below 240 and it also has hot spots. If you are going to use it for smokes that ask for temps of 240 or higher, you should be good. If you want a set it and forget it type of smoker, electric is the way to go. I have links in my description that will point you in the right direction.
@@amejia010194 I still have mine and I enjoy it. You need to do a little work and it’s then great. I don’t smoke enough to do a more expensive setup. My only issue is that the cabinet isn’t wide enough for a full rack of ribs not a brisket. Other than that I still enjoy it.
@@TheSmokingBeard after hammering down the chip tray some I’m able to keep it cooler. I just did a Boston butt and was able to keep temps to stay at 230 with ease. I did buy food grade sealer for the doors. But I also surround the smoker so wind doesn’t get to the flame too much to keep the temps higher.
Thanks for the tips! I have that exact smoker and used it for the first time yesterday. I purchased a digital thermometer with 3 probes and a bluetooth connected remote. I did have some trouble keeping the temperature at a reasonably constant level and spent a lot time going back and forth adjusting the burner setting. The burner control is pretty sensitive so changes have to be done in small increments.
If you are having issues with the temp spiking inside your smoker because you chips/Chunks are catching fire, using a cast iron skillet will prevent the open flame from direct contact with the wood eliminating the temp spike
SB, I found the tray that comes with it works great. I put charcoal and small chips, large chunks may work too, once going I shut off propane even if fire starts you can regulate by opening bottom door, lots of smoke.
Agreed, I actually put the chunks on top of the 3 ribs of the pan but I only had to use 2 or 3 chunks at a time and got just enough of that thin blue smoke. When the temp flared up I just opened the bottom door until the the fire regulated.
Thank you for the very informative video. I’m brand new to smokers, but recently picked up a very nice (used) vertical propane smoker (GRAND CAFE Gas Smoker) in excellent condition, but I’m struggling with being able to mitigate a constant lower ambient temp (i.e. 225-250 degree range). The ambient temp keeps wanting to eventually climb to 300+ degrees, and so I open the smoker doors every so often, but that’s not really a proper solution…. The gas intake knob on the smoker itself is set to the lowest setting…. Water pan is good…. I’ve tried dry wood chips vs. soaked wood chips vs. combination there of, but still no dice… there are no flareups either…. I don’t have an actual closable damper, but there is a vent on the top of the smoker, of which I could potentially wrap a bit of foil around one side to damper the air intake, but I haven’t tried this yet…. The only other thing I can think of might be to (tighten/close) the valve a bit (on the propane tank itself), so that less fuel enters into the smoker. Might that be the solution here? Thanks in advance for helping out a newbie. Any sage counsel or advice would be greatly appreciated and welcomed. 🙂
I have the same issue with propane smokers not keeping a low temp for smoking. They want to creep up to 300 plus degrees. Sorry I couldn't be more help.
@@TheSmokingBeard FYI - I found a solution which seems to be working… I purchased the following item on Amazon for $16.99… [GasOne 2109-RED 4 ft High Pressure 0-20 PSI Adjustable Regulator with Red QCC-1 Type Hose-Works with Newer U.S. Propane Tanks]… (1) hookup the adjustable propane regulator to the propane tank, then (2) just barely turn (open) the red-colored regulator knob, then (3) set the smoker gas knob to the lowest setting possible, and light the smoker…. (4) the regulator will allow you to let just enough propane flow into the smoker, without the flame going out on the smoker, and in turn allow you to achieve a constant lower regulated temp (i.e. 225 degrees)…. (5) then if you want to raise the temp a bit (i.e. 250 degrees), ever so slightly open the regulator knob some more, to let some more gas into the smoker…. Note: apparently they offer 30 PSI varieties as well (which also includes an actual gauge as well), but those are way too powerful for standard propane tanks and smokers, so it needs to be the standard 20 PSI variety. It seems most folks actually purchase the adjustable propane regulators to achieve MORE flame, and HIGHER temps, but it also works to achieve and maintain lower temperatures as well. This is also the only ‘safe’ way to attempt to regulate the propane tank, as you wouldn’t want to try and regulate the flow using the actual knob on the propane tank itself. Anyways, hope this info helps out others as well, i.e. who might also be looking for a solution. Cost-effective. 🙂
I noticed last time I smoked, because I have the exact same smoker, that where the dial is to turn it up or down behind that was some fire in the metal chamber.
If you use it the way it was engineered it works flawlessly 😅 the machine is perfect as it is your thermometer is reading the back were you positioned it not were the installed thermometer is reading 🎉
Subscribed Mine has a damper on each side at bottom in fire box. It's the "dual fuel" one that you can use just charcoal/wood. I'm thinking I need to leave them shut when using propane considering your model doesn't even have them. Or just barely open one side that the wind isn't blowing against.
It depends on if I want to smoke or grill. If smoking, I'd keep it at the lowest setting possible. It has been my experience that at the low setting you MIGHT be able to keep it at 225 - 250. It is very sensitive, so if you want to increase the temp. do it slowly and wait about 5 minutes before making any other adjustments so your smoker can fit used to the higher setting.
I usually don't soak. The wood doesnt flare up like when it does without the foil. There are 2 schools of thought on this one. Try without and see what happens.
Just picked this up. Well the one with the glass window. Hoping you can help me troubleshoot. My flame won’t stay lit. I’m holding well past five seconds and still it goes out. Any suggestions?
Might be a defect. As long as you are putting in the chip tray, the flame should not go out. Unless it is very windy where you're at, it might be defective. If it were me, I would return it and get another one.
Temperature control on a two burner dyna glow driving me nuts. No steady. Between 219 240 both burners on low. I prefer near 225. Should I open all my dampers? Also should I remove my woodchips after a couple oof hours? They turned to ash. It s a propane smoker. Thanks
It's hard to say. Each propane smoker has a mind of its own. You're not the 1st one with that issue. I believe you have to treat them as grills and not smokers.
@@TheSmokingBeard awesome so in other words during the pre heat stage. Thanks heaps for your advice I really like this smoker but the problem you had is what I'm having. Thanks for advice. Now just waiting on my inkbird temp gauge and will be set
Might have to try this. Im struggling to get temps controlled in a differant midle of propane smoker. The 24" camp chef vault i just got off FB marketplace
How would you make the Masterbuilt MPS 20B Patio-2-Portable Propane Smoker cook less than 225 degrees? You need lower temps for thigs like fish. I read where someone used a regulator to lower the temp, but I didn't quite visualize it with out a pic
@@TheSmokingBeard That's perfect! Just wanted to make sure it could also do a "hot and fast" smoke, which the electrical equivalent cannot. Thanks! :-)
When you put tin foil on the wood chip pan that came with the grill, do you close all the vents on the pan or do you leave some open for heat to get through to the cast iron pan
Another question. Seeing how I have the same smoker, what shelf do you recommend putting your brisket on top, middle or bottom shelf when smoking. Thanks so much. Your videos are so helpful.
Please help... A lot of soot in smoker. Smoker was cleaned out a day before use. Smoked about 40kg of meat without any problems...use the same technique every single time... But today within 10min it was black smoke everywhere and it didn't stop.. gas tank is full. Why today all of the sudden??
Hi bud, I’m new to this. On looking at smoking bacon they say you need a low temp around 150f for around 2 hours then up to 178f. My concern is, is using propane far too hot as you don’t want the bacon to render whilst cooking. I’m at a loss here, been trying to find out this information. Please help!
I assumed that closing the damper would decrease the temp like with a wood smoker, you said it would go up but then we watched the temp go down the whole video lol
The Smoking Beard this smoker is a piece of trash. I have the one shown in the video. The water tray hangs down so low I can’t put a cast iron pan on the wood tray without dumping water. If I don’t use the pan I have flare ups with chunks of wood. This will be my first and last propane smoker. Give me a wood burning smoker over this any day.
Yes. It's hard to regulate the temp. I used it to smoke potatoes or hamburger meat. If you want a set it and forget it smoker, electric is the way to go. They are not perfect either but better than this propane one. I love stick pits just as much as the next guy, but you have to be on top of the temperature the entire smoke.
I want to say that is what is known as dirty smoke. Try using preseasoned wood. The cleaner the smoke (blue smoke) the better. The dirtier (white smoke) the darker your meat will come out. Also, if you're using BBQ sauce, that might be the problem. The sugars in the bbq sauce will turn black if applied too early.
I saw that... weird right. Usually when you close it up it the temp tends to increase. Thanks for pointing that out. I'll keep an eye on it to see if it does it again.
@@TheSmokingBeard The thermodynamics of the vertical propane smoker is weird. Intuitively you would think it should heat up when closing vents because you are trapping the heat energy, but the opposite happens. I think this is because the open vent creates a chimney effect and the hot air flows quicker from the bottom to the top before cooling down, thus the temperature goes up. Try experimenting with this and you will see the effect.
@@TheSmokingBeard No it doesn’t. You are restricting air flow causing a richer fuel to air ratio which burns cooler than if you opened the damper allowing more airflow and causing a leaner fuel to air ratio which burns hotter. The dampers control draft. They do not trap or release heat. You just created a video showing you have no idea what you are talking about.
Probablement. Il est difficile de maintenir une température constante avec ce fumoir au propane. J'utilise un autre fumoir qui maintient mieux la température. C'est un fumoir électrique de masterbuilt. Désolé si ma réponse ne sonne pas juste, je traduis de l'anglais vers le français.
The Smoking Beard thanks for the quick reply... Wifey just bought me a dyna glo propane smoker... it’s still in the box and I will take it back.. Any suggestions on a good electric brand?
You do know that the reason the chips last longer when you soak them is because they are full of water. The extra time you get is because they are releasing steam before the chips start to burn. I'd rather have 20 minutes of true smoke compared to 45 minutes of steam/smoke. You obviously don't have too much knowledge in basic science. 😂
Your actual smoker? The actual heat source? Is the some other virtual smoker or heat source? Dude actually using "Actual" all the time is actually unnecessary and actually annoying
I’ve had the John McLemore Signature Series version of this smoker for almost a year now. The first time I used it my chips and chunks caught fire and I said to hell with it and it’s been sitting covered ever since as I can cook on my pellet grill and Weber. Super glad I watched this because there is no way you can use that chip pan alone. I’m headed out today to get a cast iron skillet!
That’s a good idea how’s it been working?
@@Onelovej pretty good. Kind of a pain in the ass getting the pan out to add chips if you need to but it definitely solves the fire problem.
👍
By any chance would you know what difference is between yours and the regular smoker he has?
Thank you! Trying my first smoke in this master built you’re a huge help
Good luck!
Thank You Sir, I just bought the exact same smoker. It was a display at Lowe's and I got it for $72. Out the door.
Nice price
I put lava rocks in the chip pan, then put the chips on top of the lava rock. I also found the manually adjustable regulator hose from Amazon works better than the built in regulator for adjusting temperature.
👍
Which brand of the adjustable hose do you use?
I have this same smoker. I have enjoyed it a bit. My experience has been that when I open the vent the temp goes up. The purpose of the vent is to do exactly what you were going for with opening your chip door. I haven’t done the skillet yet. I did some reading and used a hammer to flatten the raised portions of the pan, but not all the way. The fire needs a place to go or it will go out easily. I also use chunks. I’ve gotten some pretty good smokes from that too.
Would you recommend keeping this smoker I was just received it as a gift and have seen nothing but bad reviews
I have found it hard to keep the temps below 240 and it also has hot spots. If you are going to use it for smokes that ask for temps of 240 or higher, you should be good. If you want a set it and forget it type of smoker, electric is the way to go. I have links in my description that will point you in the right direction.
i got the same one too
@@amejia010194 I still have mine and I enjoy it. You need to do a little work and it’s then great. I don’t smoke enough to do a more expensive setup. My only issue is that the cabinet isn’t wide enough for a full rack of ribs not a brisket. Other than that I still enjoy it.
@@TheSmokingBeard after hammering down the chip tray some I’m able to keep it cooler. I just did a Boston butt and was able to keep temps to stay at 230 with ease. I did buy food grade sealer for the doors. But I also surround the smoker so wind doesn’t get to the flame too much to keep the temps higher.
Thanks for the tips! I have that exact smoker and used it for the first time yesterday. I purchased a digital thermometer with 3 probes and a bluetooth connected remote. I did have some trouble keeping the temperature at a reasonably constant level and spent a lot time going back and forth adjusting the burner setting. The burner control is pretty sensitive so changes have to be done in small increments.
You're welcome
I see you took my advice on the cast iron skillet. Good for you! It's a must with this smoker
Tell me more! How can I best use my cast iron skillet with my Smoky Mountain 34” vertical smoker?
If you are having issues with the temp spiking inside your smoker because you chips/Chunks are catching fire, using a cast iron skillet will prevent the open flame from direct contact with the wood eliminating the temp spike
@@TheSmokingBeard
Thanks 👍🏼
Thanks. I have that smoker and have been happy with it but I will add the cast iron skillet and the digital thermometer. Always glad to improve!
Nice
SB, I found the tray that comes with it works great. I put charcoal and small chips, large chunks may work too, once going I shut off propane even if fire starts you can regulate by opening bottom door, lots of smoke.
Agreed, I actually put the chunks on top of the 3 ribs of the pan but I only had to use 2 or 3 chunks at a time and got just enough of that thin blue smoke. When the temp flared up I just opened the bottom door until the the fire regulated.
I wrapped the tray in aluminum foil and do t have any flair ups with my chunks. I also soak them for 30-60 minutes before putting them in
👍
Thank you for the very informative video. I’m brand new to smokers, but recently picked up a very nice (used) vertical propane smoker (GRAND CAFE Gas Smoker) in excellent condition, but I’m struggling with being able to mitigate a constant lower ambient temp (i.e. 225-250 degree range). The ambient temp keeps wanting to eventually climb to 300+ degrees, and so I open the smoker doors every so often, but that’s not really a proper solution…. The gas intake knob on the smoker itself is set to the lowest setting…. Water pan is good…. I’ve tried dry wood chips vs. soaked wood chips vs. combination there of, but still no dice… there are no flareups either…. I don’t have an actual closable damper, but there is a vent on the top of the smoker, of which I could potentially wrap a bit of foil around one side to damper the air intake, but I haven’t tried this yet…. The only other thing I can think of might be to (tighten/close) the valve a bit (on the propane tank itself), so that less fuel enters into the smoker. Might that be the solution here? Thanks in advance for helping out a newbie. Any sage counsel or advice would be greatly appreciated and welcomed. 🙂
I have the same issue with propane smokers not keeping a low temp for smoking. They want to creep up to 300 plus degrees. Sorry I couldn't be more help.
@@TheSmokingBeard FYI - I found a solution which seems to be working… I purchased the following item on Amazon for $16.99… [GasOne 2109-RED 4 ft High Pressure 0-20 PSI Adjustable Regulator with Red QCC-1 Type Hose-Works with Newer U.S. Propane Tanks]… (1) hookup the adjustable propane regulator to the propane tank, then (2) just barely turn (open) the red-colored regulator knob, then (3) set the smoker gas knob to the lowest setting possible, and light the smoker…. (4) the regulator will allow you to let just enough propane flow into the smoker, without the flame going out on the smoker, and in turn allow you to achieve a constant lower regulated temp (i.e. 225 degrees)…. (5) then if you want to raise the temp a bit (i.e. 250 degrees), ever so slightly open the regulator knob some more, to let some more gas into the smoker…. Note: apparently they offer 30 PSI varieties as well (which also includes an actual gauge as well), but those are way too powerful for standard propane tanks and smokers, so it needs to be the standard 20 PSI variety. It seems most folks actually purchase the adjustable propane regulators to achieve MORE flame, and HIGHER temps, but it also works to achieve and maintain lower temperatures as well. This is also the only ‘safe’ way to attempt to regulate the propane tank, as you wouldn’t want to try and regulate the flow using the actual knob on the propane tank itself. Anyways, hope this info helps out others as well, i.e. who might also be looking for a solution. Cost-effective. 🙂
Thank you! I was looking for a video exactly like this for the same smoker. Well Done!!
Glad it helped you out
Thanks for the advice I’m using an 8 inche right now and that did take care of flare up issues enjoy your weekend 😎
👌
The 1950's Wedgewood stoves actually have a natural gas burner that is temperature control, they used it to make candy.
👍
I noticed last time I smoked, because I have the exact same smoker, that where the dial is to turn it up or down behind that was some fire in the metal chamber.
Ok
If you use it the way it was engineered it works flawlessly 😅 the machine is perfect as it is your thermometer is reading the back were you positioned it not were the installed thermometer is reading 🎉
OK
Absolute genius!!! Fixed my problem. Thank you sir!!
I'm glad to hear that.
I use a large metal can with wood chunks, works great, each chunk lasts about 45 mins
Thanks
Soak your wood chips in water. Stops the flare up and slows the burn plus it helps to hold temp.
Doc I soak my chips, still get flares so trying this method 😁
Use a cast iron skillet
@@TheSmokingBeardI made a steel box with a hatch door and has 12 1/2 holes 3 on each side and it creates smoke almost instantly
Great video
Thank you
Awesome information ! Exactly what I was looking for ! Thank you 👍👌
👍
Subscribed
Mine has a damper on each side at bottom in fire box. It's the "dual fuel" one that you can use just charcoal/wood.
I'm thinking I need to leave them shut when using propane considering your model doesn't even have them. Or just barely open one side that the wind isn't blowing against.
Probably
Good tips. Thin blue smoke
👍
Thank you for the tips. You're sitting at the bottom is it set to medium or straight up and down
It depends on if I want to smoke or grill. If smoking, I'd keep it at the lowest setting possible. It has been my experience that at the low setting you MIGHT be able to keep it at 225 - 250. It is very sensitive, so if you want to increase the temp. do it slowly and wait about 5 minutes before making any other adjustments so your smoker can fit used to the higher setting.
@@TheSmokingBeard thank you again
Are you using the water tray? If not, could you use more flame to increase smoke while the water maintains low cooking temp?
If the temp is too high, it will boil the water creating steam
Gonna try your pan idea. How much longer would you say it takes to get a good smoke going separated from the heat source like that?
It adds about 5-ish minutes. Don't wrap the chip tray in foil like in the video. Do use it, but don't wrap in foil.
Did you cover the whole pan with foil with no holes? Thank you for the helpful tips
Yes, but no good. Get yourself a cast iron pan instead
With using that pan and foil there is no need to soak the wood chips now right?
I usually don't soak. The wood doesnt flare up like when it does without the foil. There are 2 schools of thought on this one. Try without and see what happens.
Just picked this up. Well the one with the glass window. Hoping you can help me troubleshoot. My flame won’t stay lit. I’m holding well past five seconds and still it goes out. Any suggestions?
Might be a defect. As long as you are putting in the chip tray, the flame should not go out. Unless it is very windy where you're at, it might be defective. If it were me, I would return it and get another one.
@@TheSmokingBeard damn. Thanks. Appreciate the feedback.
Temperature control on a two burner dyna glow driving me nuts. No steady. Between 219 240 both burners on low. I prefer near 225. Should I open all my dampers? Also should I remove my woodchips after a couple oof hours? They turned to ash. It s a propane smoker. Thanks
It's hard to say. Each propane smoker has a mind of its own. You're not the 1st one with that issue. I believe you have to treat them as grills and not smokers.
Woww tq sir..do i need the thick smoke to smoke beef or actually we need the heat to smoke the beef?
You need heat to cook the beef. The smoke adds that extra flavor to it.
You actually want clean smoke. Thick heavy smoke won’t taste as good. If your wood is smoldering it’s smoking your meat.
Hi Mr beard Smoker, how did you lite your wood chunks before placing them in the skillet ?
I didn't. You put them in the pan, and when the pan gets hot enough it will light it on its own.
@@TheSmokingBeard roughly how long did that take? Do you think it would work during the pre heat stage when at max setting?
It takes about 10 minutes. I would crank it up to the highest setting to get the wood smoking and then bring it down.
@@TheSmokingBeard awesome so in other words during the pre heat stage. Thanks heaps for your advice I really like this smoker but the problem you had is what I'm having. Thanks for advice. Now just waiting on my inkbird temp gauge and will be set
Might have to try this. Im struggling to get temps controlled in a differant midle of propane smoker. The 24" camp chef vault i just got off FB marketplace
Definitely use a skillet, applied chips straight to pan they just burned away in minutes!
Yep
What digital smoker is that? Is it on Amazon?
It's not a digital smoker, it's a propane smoker.
Does it go thru the propane fast ?
It shouldn't
How would you make the Masterbuilt MPS 20B Patio-2-Portable Propane Smoker cook less than 225 degrees? You need lower temps for thigs like fish. I read where someone used a regulator to lower the temp, but I didn't quite visualize it with out a pic
Messing with propane regulators is above my pay grade. I don't know enough to give advice.
Sometime I just keep the smoker door slightly open. The meat isn’t going to lose smoke flavor
I've tried that. Even adjusting the hinge so it stays open, but it's still goes way over 250 F...
@@TheSmokingBeard yea I think it’s because people add too much wood. 3 wood chunks to start with are good.
Thanks for the tips! Do you know what the max temperature is you can get it to?
No... the highest it has gone on me is about 400 F.
@@TheSmokingBeard That's perfect! Just wanted to make sure it could also do a "hot and fast" smoke, which the electrical equivalent cannot. Thanks! :-)
It has reached higher temps, but it was due to the wood Chunks catching fire. To prevent that, put a cast iron skillet on top of the chip tray
@@TheSmokingBeard Understood! The iron skillet is already on its way - thanks! ;-)
When you put tin foil on the wood chip pan that came with the grill, do you close all the vents on the pan or do you leave some open for heat to get through to the cast iron pan
I covered all of them since the flames getting through the vents.
Another question. Seeing how I have the same smoker, what shelf do you recommend putting your brisket on top, middle or bottom shelf when smoking.
Thanks so much. Your videos are so helpful.
Top. The farther away from the heat source the better
Please help... A lot of soot in smoker. Smoker was cleaned out a day before use. Smoked about 40kg of meat without any problems...use the same technique every single time... But today within 10min it was black smoke everywhere and it didn't stop.. gas tank is full. Why today all of the sudden??
Adjust your ventilations/dampers for proper air flow.
@@TheSmokingBeard I've been following the same technique for a while.. dampers open the same way everytime
Hi bud, I’m new to this. On looking at smoking bacon they say you need a low temp around 150f for around 2 hours then up to 178f. My concern is, is using propane far too hot as you don’t want the bacon to render whilst cooking. I’m at a loss here, been trying to find out this information. Please help!
With this specific unit, it will be too hot. You might want to look at getting an electric smoker instead.
Have you got your damper open or closed.
Closed
@@TheSmokingBeard had them crat open.
I assumed that closing the damper would decrease the temp like with a wood smoker, you said it would go up but then we watched the temp go down the whole video lol
Weird right
Is the aluminum just to prevent grease drippings?
No... the foil is an attempt to prevent too much flame from getting to the chips/chunks. This prevents combustion and promotes more smoke.
The Smoking Beard this smoker is a piece of trash. I have the one shown in the video. The water tray hangs down so low I can’t put a cast iron pan on the wood tray without dumping water. If I don’t use the pan I have flare ups with chunks of wood. This will be my first and last propane smoker. Give me a wood burning smoker over this any day.
Yes. It's hard to regulate the temp. I used it to smoke potatoes or hamburger meat. If you want a set it and forget it smoker, electric is the way to go. They are not perfect either but better than this propane one. I love stick pits just as much as the next guy, but you have to be on top of the temperature the entire smoke.
Great tips!
Thanks
What is the name of that,gage and probe
Check out the description on the video... I have a link to Amazon where you can get it. It's under Easy BBQ.
Mine makes a weird black on the meat like it’s not burning rite.. what can I do??
I want to say that is what is known as dirty smoke. Try using preseasoned wood. The cleaner the smoke (blue smoke) the better. The dirtier (white smoke) the darker your meat will come out. Also, if you're using BBQ sauce, that might be the problem. The sugars in the bbq sauce will turn black if applied too early.
ive noticed closing dampers reduces temperatures… is this normal? same thing happened in the video
It's weird... right?
Great video.
Thanks
Thanks mate. 🤓🇦🇺
No problem
thanks!
No problem!
When you closed the vents the temp went down 4 degrees. Contradiction.
I saw that... weird right. Usually when you close it up it the temp tends to increase. Thanks for pointing that out. I'll keep an eye on it to see if it does it again.
@@TheSmokingBeard
The thermodynamics of the vertical propane smoker is weird. Intuitively you would think it should heat up when closing vents because you are trapping the heat energy, but the opposite happens. I think this is because the open vent creates a chimney effect and the hot air flows quicker from the bottom to the top before cooling down, thus the temperature goes up. Try experimenting with this and you will see the effect.
@@ageldhof it’s called
The stack effect...
@@TheSmokingBeard No it doesn’t. You are restricting air flow causing a richer fuel to air ratio which burns cooler than if you opened the damper allowing more airflow and causing a leaner fuel to air ratio which burns hotter. The dampers control draft. They do not trap or release heat. You just created a video showing you have no idea what you are talking about.
Thanks
Should my propane stay turned on or off?
Always on and always lit... if the flame goes out, shut off your propane and let the gas air out before you try turning it on again.
Es ce ke ce fumoir peut cuire un gâteau ?
Probablement. Il est difficile de maintenir une température constante avec ce fumoir au propane. J'utilise un autre fumoir qui maintient mieux la température.
C'est un fumoir électrique de masterbuilt. Désolé si ma réponse ne sonne pas juste, je traduis de l'anglais vers le français.
An electric smoker seems like less of a hassle
Yes. With an electric, you can let it smoke overnight without having to worry about it keeping the right temp.
The Smoking Beard thanks for the quick reply... Wifey just bought me a dyna glo propane smoker... it’s still in the box and I will take it back.. Any suggestions on a good electric brand?
My smoker is set on high and I can only get it up to 150 degrees.
Celsius or F?
Same problem with mine. The gas is all the way up and I've tried opening and closing the vents. Won't get hot enough
This guy has no idea, he closed the vents to warm the BBQ up, but the temp went down....
🤔
Awfully long wire on that wireless probe
I misspoke... I meant to say wireless monitoring... but that's for bringing it up.
Soak your chips in water first! They won’t burn up so quick!!! You obviously don’t have much experience with smoking 😂
You do know that the reason the chips last longer when you soak them is because they are full of water. The extra time you get is because they are releasing steam before the chips start to burn. I'd rather have 20 minutes of true smoke compared to 45 minutes of steam/smoke. You obviously don't have too much knowledge in basic science. 😂
@@TheSmokingBeard😂😂😂
Your actual smoker? The actual heat source? Is the some other virtual smoker or heat source? Dude actually using "Actual" all the time is actually unnecessary and actually annoying
ACTUALLY!
junk
🤔
Also soak the wood chips in water ahead of time. They dont flare up as easy.
Thanks
Mine gets hotter when i open the damper?
Weird... right