I had a similar vertical smoker and its actually super easy to control temp and smoke. Soak wood chips and use those instead of dry wood of any kind, also adding the water dish keeps the meat moist and helps control temp. Literally never had an issue keeping my smoker super smokey with almost no flames and great heat. Good luck!

I personally have 4 different types of smokers, this isn't one of them, but soon will be. They all have different characteristics that's for sure.

Me watching he says first 45 seconds “ my thoughts on the smoker I love it” was enough for me

remove the grate from above the ash pan and set the fire box directly in the ash pan, this will hold ambers to maintain a wood fire.

@TwoKeysStudio

8 ай бұрын

Sounds like some good advice to try.

I used 12 in. x 12 in. x 1.5 in. River Red Square Concrete Step Stones under one of my grills. They're only a couple bucks each at Home Depot and work well to prevent heat damage to the decking.

ive got the wide vertical offset by dyna glo. Heat management is incredibly tricky on these thin steel smokers. I've tried splits, chunks, briquettes, lump. What I found is briquettes combined with a few chunks works best to maintain heat. To start, I put about 6 chunks on the bottom and top it with kingsford hickory to almost half way. I start a full chimney of lump and dump it on and let it burn for about 20 minutes with all doors fully open if theres a lot of white smoke. Then close the big front door and crack the burn door for about an hour. When i see the temp start dropping to around 265, thats when I open it to put the meat in, and I also throw about 1 or 2 chunks in (depending if im cooking at 275 or 240). Leave the burn-door open until the chunks are burning good and close the burn-door so it stays cracked where the latch is. I almost always leave the bottom vents full open with the burn-box door cracked and use the top chimney to regulate the heat. Ive tried so many times to get it to maintain 225 and either the fire will go out, or i have to have the burn box completely open and do some intense fire management. So it can be done, just requires more babysitting. Im able to maintain 250-ish for about an hour and a half before refueling. When it gets around 240, I throw 3-6 briquets in and a chunk of hard wood. The wood helps get the coals started and the coals help maintain temperature. I learned that the important thing is the heat average, and not so much hitting an ideal temp. I use about a half bag of kingsford and a full bag of chunks for a brisket. (not including the jealous devil to start). Thanks for the video, good luck to all of ya!

@marklouieadame

2 жыл бұрын

They usually add sealing the doors

@jasondelaloire9167

Жыл бұрын

I appreciate the heads-up. Just got one for my birthday

Got this 2 weeks ago. Made a 12hr brisket. Came out pretty good. I made a slight mod to better seal the doors. May need to seal the welds with high temp silicone since I see some smoke loss around the upper left side. Definitely a beginners smoker and that's ok for me. Temps are definitely off compared to what the probe reads and constant attention is required for fire management but trying deferent techniques. Smoking a Pork Butt as I type. Time to spritz.

I just got one today.

Other than removing ashes from the fire box, I would never clean my smoker, this is where the flavor comes from.

@TwoKeysStudio

9 ай бұрын

I wouldn't recommend that. Mine got coated up with creosote and caught on fire. It burned off the paint.

I put sealant strips on my doors too, I hate the smoke billowing out of the doors

Awesome, thinking about getting one. 👍🍺

I hate mine. I can not keep it lit. I'm about to give mine away. I like my converted oil barrel the most. I use my oil barrel for everything besides briskets

From what I have learned (and this took awhile) this unit is very hard to regulate temp. I took a week off of work to try and perfect the burn and I am still playing with it to get it right. I appreciate the video but do you have any tips on keeping it "in the zone"? I bought it to do smoking and making jerky I know it will BBQ as well because I have shot well past the thermometers max many times.

@LasherDevianceGaming

3 жыл бұрын

I have this one too and that's the biggest issue that I have with it. Keeping the heat regulated is hard. I'm almost ready to break down and bite the bullet and get a pellet smoker. I shouldn't have to work so hard to keep the temp in range. It either burns too hot or not hot enough.

@Coffee2clutch

3 жыл бұрын

@@LasherDevianceGaming I think this is possible to keep it in the zone, I am getting closer to it each time but it still needs babysitting and it would be impossible to do a Brisket on it unless I had people working in shifts. What I have ended up doing to get about 3 hours of consistent temps is put a sheet metal track, dividing it into thirds so it looks a bit like this"@" looking down on it. This keeps the charcoal separated and burning in a line like a fuse but it takes a bit of time to get to temp.

@LasherDevianceGaming

3 жыл бұрын

@@Coffee2clutch I actually did a brisket on it this past weekend and it was hell keeping the temp in range. I put an aluminum pan full of water on the bottom rack and it got so hot in there that all of the water evaperated in less than an hour. I had to baby it for 12 hours straight.

@Coffee2clutch

3 жыл бұрын

@@LasherDevianceGaming Being a tinkerer, I am building a mod for this to put an electrical hot chamber on the front of the unit so I will still have the ability to use it for long runs. I may or may not do a video on it but the way it will work is when the temp drops out it should kick in and self regulate after the smoke process has finished. That is going to be my solution for brisket and butt. I didn't have enough patio space for anything bigger than the base unit or I would have gone for a pellet feed or propane unit

@hereweare9011

2 жыл бұрын

You should see the offset version. Now that thing is hard to keep temp and a fire lit. I have to keep the fireplace door slightly open to maintain a burning clean fire.

I have one of these, You pretty much have it all wrong. one, Temp is hard to maintain in these because they are thin. 2) I would keep that seal around the doors otherwise it will leak smoke and heat. 3) replace the temp gauge or get a external probe as the temp is also off on that. 4) it is not hard to use a chimney lighter on these, Get a pair of welding gloves to handle the heat. Can also just chuck the charcoal in later when needing more.

When the fluid burns off... it taste the same.

Is this easy to clean?

@TwoKeysStudio

10 ай бұрын

Yes it is.

I put sealant strips on my doors too, I hate the smoke billowing out of the doors