Propane was the first mistake 😂😂😂. I'm just messing. Good vid. These videos are so helpful when buying anything. Helps folks avoid messing up their investment.
keep making videos! your content is on point and very helpful for vertical smoker newbies. Keep working on your editing, work on sound quality, maybe get a little bluetooth mic, and a tripod. no need for the tictok cutaway, that just makes more work. Don't give up! you'll be at a thousand subscribers in no time!
Great video. You are 💯on your tips. I’ve been grilling and smoking for 40 years, I’ve have tried every trick known to mankind. Water trays are pretty much useless. They are better used as a drip pan. Don’t Wet the chips. Wet chips will not start smoking until dried, by that time the meat is starting to cook, meat will only absorb so much smoke. When the meat reaches a certain temperature it will quit taking on the smoke flavor (that’s why you use the smoke low and slow method) Don’t use wood chips that have bark still attached, the bark has an oily bitter taste and will add that taste to the meat. No bark = better taste Door seals leaking smoke isn’t a bad thing, after a hour of smoking the meat isn’t going to have any more smoke flavors, that’s where low and slow comes in. As the cleaning goes, only wipe clean with a dry paper towels, now water or cleaners. After the temperature is reached, remove from smoker and let it rest at least 10 minutes. If you cut to soon you’ll see the juices coming out, that’s good, but you want as much of the juices to stay in for flavors. Use a thermometer! By Over cooking you lose flavor. If the bone pulls out, it’s close to being overcooked.
The water pan is really not to moisten the meat. It's a heat mass to stabilize the temperature of the smoker. Most will substitute the water out and use sand. Spritzing the meat is the best way to moisten the meat.
I am confused. Do the dry wood chips get set on top of the burners? Do they catch fire? What happens if the water gets dry? Also I just bought the same smoker as you, I see the paint is chipping, is this a concern? Thanks.
Nope i am going to repaint it, yes you put the wood chips on the wood tray and you put it at the bottom of the 2 burner, the wood chips dont catch fire it buring the wood not fire, if the water pan gets dry you could always at water the control the temperature
Those gas gauges do not determine how much gas you have left because you are running vapor that is boiling off the top of liquid so as long as you have vapor pressure you could have 3 inches of liquid in that bottle as long as you have vapor pressure it’s going to show completely full The only way to properly gauge an LP tank is by weight. I like all your advice, but this this is misguided my friend.
Awesome video. I know all this stuff, but there are a lot of people that don’t. Thanks for educating people.
Propane was the first mistake 😂😂😂. I'm just messing. Good vid. These videos are so helpful when buying anything. Helps folks avoid messing up their investment.
keep making videos! your content is on point and very helpful for vertical smoker newbies. Keep working on your editing, work on sound quality, maybe get a little bluetooth mic, and a tripod. no need for the tictok cutaway, that just makes more work. Don't give up! you'll be at a thousand subscribers in no time!
Thanks for your help and support
Great video.
You are 💯on your tips.
I’ve been grilling and smoking for 40 years, I’ve have tried every trick known to mankind.
Water trays are pretty much useless. They are better used as a drip pan.
Don’t Wet the chips. Wet chips will not start smoking until dried, by that time the meat is starting to cook, meat will only absorb so much smoke. When the meat reaches a certain temperature it will quit taking on the smoke flavor (that’s why you use the smoke low and slow method)
Don’t use wood chips that have bark still attached, the bark has an oily bitter taste and will add that taste to the meat. No bark = better taste
Door seals leaking smoke isn’t a bad thing, after a hour of smoking the meat isn’t going to have any more smoke flavors, that’s where low and slow comes in.
As the cleaning goes, only wipe clean with a dry paper towels, now water or cleaners.
After the temperature is reached, remove from smoker and let it rest at least 10 minutes. If you cut to soon you’ll see the juices coming out, that’s good, but you want as much of the juices to stay in for flavors.
Use a thermometer! By Over cooking you lose flavor. If the bone pulls out, it’s close to being overcooked.
I just bought my vertical smoker and can't wait to try it. Thanks for your video.
RUclips, excellent job keep up the good work looking forward to more of your videos🎉
Thank you! Will do!
thanks for your video. i've already made some of those mistakes that you mentioned from being a newbie smoker.
Great video soaking my wood chips was my biggest mistake thanks for the confirmation. Looking forward toward your next video, Nealsmash from Cali!
I have soaked wood chips for years and not once ever had any bad flavor. You just need to know the difference between good and bad smoke
@John Quesenbury when i do soak my chips i soak them to long which brings on to much bad smoke
@@johnquesenbury6432 from Shannon for. Pres. ?
Great video!!
Thanks for all the information !! Great video !!!
Thank ypu for your support
great job and wonderful tips!!!!! thanks
Thanks for your support
Good Job…and good tips. Thanx
You welcome
The water pan is really not to moisten the meat. It's a heat mass to stabilize the temperature of the smoker.
Most will substitute the water out and use sand.
Spritzing the meat is the best way to moisten the meat.
I soak my chips. My pit boss flares up and soaking them helps it. I still get great blue smoke
Should I clean my smoker?
Yes, it depend how often you use the smoker
100%
I am confused. Do the dry wood chips get set on top of the burners? Do they catch fire? What happens if the water gets dry? Also I just bought the same smoker as you, I see the paint is chipping, is this a concern? Thanks.
Nope i am going to repaint it, yes you put the wood chips on the wood tray and you put it at the bottom of the 2 burner, the wood chips dont catch fire it buring the wood not fire, if the water pan gets dry you could always at water the control the temperature
@@smokegrill3058 Thank you!
@@j.4198 i will make a video
Only if you can
m.ruclips.net/video/DXOoND3ShFU/видео.html
Those gas gauges do not determine how much gas you have left because you are running vapor that is boiling off the top of liquid so as long as you have vapor pressure you could have 3 inches of liquid in that bottle as long as you have vapor pressure it’s going to show completely full The only way to properly gauge an LP tank is by weight. I like all your advice, but this this is misguided my friend.
Thank you for your support