Это видео недоступно.
Сожалеем об этом.
How to use a Charcoal Smoker
HTML-код
- Опубликовано: 28 май 2014
- Do you want to be a culinary superstar? Learn how to smoke meat in a Charcoal Smoker! This video details how to use Kingsford Charcoal and Kingsford Woodchips to create the tastiest meal you've ever had.
![NoCap - Maliboo [Official Music Video]](http://i.ytimg.com/vi/FUV7E0QyniU/mqdefault.jpg)
![[BLACKSWAN] ‘Roll Up’ Official Music Video](http://i.ytimg.com/vi/ulvCwyKrwqw/mqdefault.jpg)
Finally someone with a model similar enough to mine. Very helpful step-by-step guide. Thanks so much!
Thank you for a video that covers all the basics I need to know. Now I feel confident in using my smoker!
This is perfect. Simple. Exactly what Im looking for as a beginner. Thanks!
thanks for the tutorial. clear and to the point. exactly what I needed as a beginner
Finally a helpful video to explain how to use my vertical charcoal smoker! Took forever to find this. Thanks for the step-by-step
You helped me so much coming over from an off set bbq. This is what I need.
Great vid.
I’ve watched a LOT of videos on how to do all of this and besides not using the Door to add the second batch of wood chips, this video, I have Got to say is the best I’ve seen. Explains everything I needed to know and the “Whys” too. Thanks a bunch😃👍🏻
Great video. I have used a smoker for years and I can't do without it.
Thank you for this straight to the point instructional video. Look forward to trying this out this weekend.
I swear this video was everything to me thank you sooooooooo much😊
This video is awesome. Just the instruction I wanted and needed.
Thanks for the good explanation.
My smoker is gonna be delivered today and now i have an image of what to do instead of a textual explanation.
Thanks mate, perfect for us beginners
Thanks for posting had almost the same smoker thought I would upgrade to an offset my situation being mistake offset was a pain went back to the one you use
Great job. Clear and concise directions.
this was perfect. thank you!
Thanks mate that was easy to follow i cant wait to start
Great video. Nice and simple. Thank you.
Thank you. Amazing video for a beginner
Straight to the point and informative.
Thank you. Very useful video.
Great vid. I can never get temperature right. I follow your method. I got a brink-man grill
There's one in the basement that's never been used, now I know how to get started! Thanks!
FINALLY A GOOD TUTORIAL ON SMOKING MEAT, THX.
Thanks for posting
This was very helpful. Thanks! Just need to buy some Kingsford charcoal and cook some chicken and corn. :)
Thank you for this video. One question: will the charcoal ever go out during these 3 hours? Is the wood what's keeping the flame going?
Great video thanks for the tips
my meco smoker is 25yrs. old warped like hell.use it 3times a year? gettin' smoker envy! need to use it tomorrow for ribs. gotta' find my mallet for precise fitting.
Best video thank you !
Very well explained 👍
wow I like this one
I have this exact smoker it is a master forge water/charcoal smoker
Nice that's just man I got my self a old school smoker I gotta get me one of those smokers u showing
I have been using green apple wood...I have apple trees...I just go cut off a few twigs to add to the smoker as I need it...
Hey everyone! I’m brand new to smoking, but very eager to learn.
If I’m smoking chicken for 3 hours, will I need to replace the charcoal during that time period? Also, is there a recommended brand of charcoal to use?
Thanks for your time!
Great video. First time smoker here
I have this smoker and I love it. Works great. I also use kingsford charcoal. But it starts to drop in temp after 90 mins. Not sure if he got 3 hours out of one load of charcoal.
What is the name of this smoker
I don’t know if you have checked into it yet, but check into the snake method. It helps you get a longer smoke at a lower temperature. It is generally used in kettle grills. But I don’t see why it wouldn’t work in one of these.
Ben Jamin it looks like a 40-70 dollar(depending on brand) basic smoker from the hardware store. Because it’s a Kingsford sponsored video, possibly a kingsford?
Great video, thanks!
Thx just got a smoker and this is perfect
Great video. What is the name and model of the smoker you are using?
Thanks that really helped
Thanks for this excellent video, I'm gonna start calling it a water bath at my next BBQ. The wood chips getting a bath :)
Great tips bub.
This helped me a LOT. I wife bought one of these things two years ago and we've never tried it, probably because we have a charcoal kettle, Weber gas grill and Blackstone griddle grill also, but THIS showed me how to actually use it. Thanks!!!!
Does the charcoal last the whole process or you need to refill it as you do with the chips?
even though I put ur wet wood chips in top of charcoal! what if u have to add more charcoal?
Do I continue to add wood chips every 90 minutes? Or just once for every 3 hour cook time?
Thank you
Can this be used as a charcoal grill also?
Thank you so much . For showing us . Can I smoke a turkey?
I got some lump charcoal bro. You think they goes longer or shorter than Kingsford standard briquettes?
Just got this very smoker. The top grill grate doesn't sit on the top support brackets well at all. Any pressure on the grate, and it falls to the bottom. Any tips for this? I even had the company send me a replacement, but it was the same size, same problem.
Do you have to add the wood chips every 90mins?
I’ll echo the other comments - this vid was perfect for beginners. Exactly what I needed. And although I’m in Australia I reached for Kingsford first on the shelf. Used the Applewood on my first cook (chicken).
Hi. Can I use woodlogs instead of charcoals??
thanks for posting...is there anything different to be done for cold weather smoking?.
Not really......you might want to put a coat on....other than that ,you'll be SMOKIN'!
Could you use wood Chunks instead of charcoal.
Now I’m off to get a smoker
I have a grand Mac vertical smoker and I’ve watched a few videos, but have yet to see what the water tray sits on. The only thing I could see it sitting on is one of the grills. I only have two grills. So my question is, do you have a third grillor a way that the water pan catches inside? Mine will not catch anything. It will go straight down to the Kohl’s without a grill. Thank you for any help.
outstanding
What smoker are you using?
How often do you add new coals...or do you 🤔???
Id say every hour or and hour and a half
You add more smoking wood every 90minutes or so. You only need to add more charcoal when you are smoking something that takes over 3 hours or so. The charcoal should last around 3 hours.
Alternatively, you can use ‘manufactured’ briquettes that may last 4-6 hours.
If ur lookin, u ain’t cookin😄 Like that!
Can It smoke a salami ?
is this method good for smoking brisket?
Just bought a bullet smoker earlier today and will use your method. thank you!!
one dry hickory logs works prefect for me. no fuss no muss.
What brand of marinate was used on the chicken? Sounds good....
Soy Vay Marinade & Sauce, Veri Veri Teriyaki
When you add the second batch of wood chips do you also add fresh charcoal????
Jose Salas that’s what I wanna know
I'm using the masterbuilt m7p...can I use this same method...and how do you know when to add more chips?
Not sure what and m7p is, but if it's a smoker, totally use the same method, add chips at your discretion, I would add chips half way through.
Some people say never soak your chips,so as a novice I,m confused now🤪
Ive done both. It can work either way definitely
If I’m using a smoke box I don’t soak chips. If I’m tossing em right on the coals. I soak em or else they’ll burn up too quickly
I use a little of soaked and none soaked chips. I also definitely let my chips drain out more when I transfer them to the coals. Dripping chips will cut down the temp on the coals
That way they wont just catch fire and burn up they will smoke
I use pellets but don’t soak them it just becomes saw dust… but the saw dust is good for cold smoking
Did you have to add more charcoal to maintain temp during the smoke?
No, not for this, but anything over three hours you will need to add more charcoal.
You added more Coles. You can see the black when you add more wood chips
How important is latching the top to tye bottom...and why? Also, with my chimney....I am waiting 15 minutes....my coals look like yours when you pour em in...but I have trouble getting the temp above 200. Should I use more...I am filling the chimney...or wait longer? Or wait til the inside heats up..then add the wet chips....seems like the chips are cooling the coals when I add them.
I’m brand new to smoking and have all
The same questions! I have the same smoker as well and all the same issues.
What kind of smoker is that?
Why is he cooking barbecue in a parking lot
In a parking stall?
Just picking one of these up and wondering if there's some cool upgrades we can do or modifications?
I don’t understand how you’re suppose to set temperature or smoke amount with no dampners or intake control or anything?
What type of smoker is this?
I have a vertical smoker like the one your using. How do I get my temperature above 215?
Add more charcoal or logs of wood
Why not place the water pan inside the smoker, and then fill it with water. No spills
Jerry Strader learned this lesson the hard way today, killed my hard earned fire
Don’t bring your logic in here please
So how often do you change out charcoal. Cause I know it won't last 3 hours for 3 chickens
Use the minion or snake method. You should get 8-10 hours. His method is good for quick smoking. Use 1/3 of the briquettes in your stack and let the charcoal that hasn’t been fired left alone in your charcoal basket. That method allows you to have a bunch of unburned lump so it will last way longer.
WHAT SMOKER IS THIS
Be careful to how many wood chips you put on,can make the food to rich and bitter.try pecan wood to.gives chicken a lovely taste.good clear video
I see more woodchips wee added but I don't understand. The charcoal lasts 3 hours? I want to start smoking meat like this and have used charcoal before and it didn't last that long at all.
get better quality charcoal
+1 - Same here like Craig I don't see how more chips were added but not charcoal. Those mesquite burn super quick there's no way the temp remained after an hour never mind 90 min it would be all about gone. Hope someone can chime in on this
get better charcoal and use the snake method and spread big size chunks of wet wood across the snake. You'll get 3+ hours easy.
David Davis hopefully that's what that little door is for...to add charcoal..which I'm sure was edited out...and I wish he showed the bottom 2 chickens to see if they are soggy from being near the water
You don't add charcoal because in an enclosed environment like that, oxygen is restricted causing the charcoal to burn slower. 3 hours is nothing in that thing.
What is the little door on the front for?
It's for adding more wood
Wow! The side door is there to add chip or charcoal after it's started and I fill bowl while in its place. I couldn't help but chuckle. Work smart not hard
💪🏽🔥😋
this video is a joke to all who used it as a teaching tool .. once you get everything put back together for your cook you want to get the temp to 275° (do not use a shit ton of chacoal and wood chips as that will get you a high temp fire, start out using half a chiney and add charcoal and wood chips to raise temp) for chicken not 225° as its too low a temp for chicken .. for crispy skin put the chicken over direct heat for just a bit once IT has hit 165° (use a digital probe and check the chicken at thickest point of thighs) .. do not take the whole thing apart to add charcoal, wood chips or water as ypu will loose heat, that is what the side panel is for and only add a little bit charcoal and wood chips at a time or you will get flare ups in temperature .. meat absorbes smoke for only the first few hours so after that time frame you only need to keep an eye on charcoal and water levels .. these are not the "set it and forget it" easy bake ovens, i mean treagers or an other electrically monitored cooker, that you can walk away from once getting started .. they have to be maintained and watched so temps are maintained .. it will take some practice to get used to your cooker but in time some really good bbq will be hitting your table with great results and comments from family and friends .. sit back, have a beer or more and enjoy the process of making awesome food .. also dont over crowd the shelves like he did with the bottom rack of chicken .. you want smoke surrounding every part of the meat and touching stops that from happening .. if you are going to put quite a bit of meat on the racks then leave space between each piece so that the smoke as well as heat can get to all of it .. overcrowding the bottom rack will lower the temp of the upper rack as its blocking and absorbing the heat to cook .. invest in some S hooks so you can hang ribs from the top rack and fit more for larger cooks .. the only good advise this guy gave was not peeking (again thats why there is the side door to check coal and water level without disturbing anything else) .. good luck and i wish you all the best on your journey
too much charcoal like that will make the chicken taste too smoke strong? and no basting half way through?
I need to get a Chiminey
I think that is a master forge water smoker
My smoker isnt getting above 130, does anyone have any tips or clue about what im doing wrong?
Try adding more charcoal or logs of wood
Where do you get charcoal that burns for 3 hrs dude? An hour and a half and it’s gone.
Whats the water for at the bottom? i dont get it.
Keeps the meat juicy and the temperature more consistently hot.
Hermano ese smoker tiene una puerta úsala o cómprate un Weber smoking mountain
It wouldve ben nice to find this video before i ended up buring my perfectly good st louis style ribs...dam water pan ran out. One moment its 225 lookinoh so perfect. Kid u not i come back 15 minuted later to see the temp raised to 300 i took it out and my ribs were burnt to a crisp! It tasted like i was eating them mexican chicharones
Never tasted burnt Mexican chicharrones.
Those things taste like burnt assholes and Mexicans love em lmao
That’s what the door is for adding wood not taking the whole thing apart
italianrelic true
Door is for letting smoke out
Bro...i thought we were supposed to use charcoal to heat up my wood CHUNKS not chips.. and from their just switch to only chunks.. My entire block neighborhood smelled like burnt wood. The meat tasted as if I was eating atraight up hickory not bitter at all but boy was it dam disgusting..
Guys: the door is not for adding wood. It exists to access the water pan and first rack of food. Thus, you have to unbuckle the bottom tray to access the fuel. Yea, I know, that doesn't make any sense.
I have never had charcoal stay hot for 3 hours, I think I may get an electric smoker
Way to go Terry, you got chicken juice all over the employee of the month's parking spot.
bwahahahah
At least it wasn't the handicap spot.
Chicken looked good.