How have you liked your 40" digital charcoal smoker? I'm torn between keep the one i just bought or trading in on a 800 or 1050. I have cooked with good results but have not done a long smoke pork shoulder or large brisket 8-12+ hours. I like the ease of adding more lump or charcoal on the Gravity series vs the tray in our Charcoal smoker. whats the longest you have smoke on one charcoal basket load?
I get about 8 hours at full temperature then it starts to drop off, I have transfered a brisket to a pellet smoker to finish. If you plan on long cooks I would recommend the 1050 if you have the budget. Check out my 1050 playlist, thanks.
325. When I started the smoker, I set the preheat to 300 because in the first 30 minutes, it tends to get thermal runaway. Then after it becomes stable, you can raise it by 25 degrees every 10 minutes, and it adjusts well. The firebox (fire management) is controlled by a fan that the digital controller runs. Also, you can’t lower the temperature, so always go a little under and adjust up.
@@pioneersmokehouseschannel i found you can sort of lower the temp by opening both doors to reduce heat and then lower the controller temp, but definitely can't control on demand or lower it like the electric 40" or pellet smokers.
thanks, I like that flavor of the wood chip kingsford briquets but I do wish they lasted longer. I need to pack it more full... maybe shake it down a bit.
from what i've seen, lump is too variable (due to size differences) for a cooker like this. though i might look into B&B competition or jealous devil briquettes. i have done tests and they burn both hotter AND longer than kingsford
It turned out just as I expected. The crust was a bit darker than I wanted but it tasted great. I don't like my brisket mushy and this was fork tender.
after you get a few more videos create a play list with all your videos and get friends and family to do an auto play. They can go to the beach or whatever and get your hours up. I am playing your vids, best luck to you.
@@pioneersmokehouseschannel I think if they had made the basket so that it clips into the tray it might stop the warping and would make it more secure when sliding the tray in and out?
I love your videos, brother keep up the work
Thanks for watching!
How have you liked your 40" digital charcoal smoker? I'm torn between keep the one i just bought or trading in on a 800 or 1050. I have cooked with good results but have not done a long smoke pork shoulder or large brisket 8-12+ hours. I like the ease of adding more lump or charcoal on the Gravity series vs the tray in our Charcoal smoker. whats the longest you have smoke on one charcoal basket load?
I get about 8 hours at full temperature then it starts to drop off, I have transfered a brisket to a pellet smoker to finish. If you plan on long cooks I would recommend the 1050 if you have the budget. Check out my 1050 playlist, thanks.
@@pioneersmokehouseschannel great video! IF you get 8hrs at full temp, how much time can you get running at say 225-250?
What temp are you cooking on? And how do you manage your charcoal fire for a brisket.
325. When I started the smoker, I set the preheat to 300 because in the first 30 minutes, it tends to get thermal runaway. Then after it becomes stable, you can raise it by 25 degrees every 10 minutes, and it adjusts well. The firebox (fire management) is controlled by a fan that the digital controller runs. Also, you can’t lower the temperature, so always go a little under and adjust up.
@@pioneersmokehouseschannel i found you can sort of lower the temp by opening both doors to reduce heat and then lower the controller temp, but definitely can't control on demand or lower it like the electric 40" or pellet smokers.
Not trying to tell you what to do or anything but you’d get a longer smoke with some quality lump charcoal. Jealous devil and fogo are my go to.
thanks, I like that flavor of the wood chip kingsford briquets but I do wish they lasted longer. I need to pack it more full... maybe shake it down a bit.
Coconut charcoal looks interesting.
from what i've seen, lump is too variable (due to size differences) for a cooker like this. though i might look into B&B competition or jealous devil briquettes. i have done tests and they burn both hotter AND longer than kingsford
Looks delicious!
It turned out just as I expected. The crust was a bit darker than I wanted but it tasted great. I don't like my brisket mushy and this was fork tender.
after you get a few more videos create a play list with all your videos and get friends and family to do an auto play. They can go to the beach or whatever and get your hours up. I am playing your vids, best luck to you.
Can you not just add more charcoal mid cook?
you can but it is difficult because of temperature and the basket warps.
@@pioneersmokehouseschannel I think if they had made the basket so that it clips into the tray it might stop the warping and would make it more secure when sliding the tray in and out?