I too smoke by use of a propane vertical smoker. I like the ease of use, temp is always consistent and I get a relatively good smoke product. Thanks for your video!

@alittlelessdumber2587

3 жыл бұрын

You’re welcome. Glad you found value in it. Enjoy the smoke!

@antw289

2 жыл бұрын

Hi, I've just built a gas smoker, pretty much identical to the MB in the video. I'm having trouble getting good smoke, it seems to be coming off thick and white, I've tried a few different techniques found online, but with no real difference. Any tips would be really appreciated. Thanks

What is that little measuring cup looking think in back bottom of the smoker? I like the personal touches you did.

@alittlelessdumber2587

2 жыл бұрын

I believe what you’re referring to is the grease catch. There is a hole in the floor of the back of the smoker that allows any grease or liquid to drain out. Since I use a big aluminum pan on the bottom shelf (which catches any drippings) and line the bottom with heavy duty foil, nothing really makes it to the cup.

Great video by using the fire bricks are you having better temperature control? Thank You

@alittlelessdumber2587

2 жыл бұрын

Absolutely yes. I don’t usually hold the door open very long but I could and it would still hold temp because there is so much more mass holding heat. You don’t have to use fire brick. Any clay brick will do. There is no danger of issues with the bricks breaking because you are cooking at such low temperatures, far below their limit.

Thanks for the video. I just bought this but haven’t tried it yet...I’m thinking about buying the same thermometer as you (looks similar anyway, 3 inch stem) as I’m skeptical of the manufacturer’s thermometer. Have you found either one to be accurate when comparing the temp with your probes? Does the new thermometer read the temperature more accurately than the manufacturer’s? I also heard if you calibrate the manufacturers thermometer it’ll work far better...Did you try that at all? Thanks

@alittlelessdumber2587

3 жыл бұрын

Th two thermometers are fairly close at cooking temp. A couple of things to keep in mind are (1) different areas in you smoker will have slightly different temps. Placement of thermometer, racks, meat, air flow - all these things will affect the temperature reading at a given spot. And (2) don’t obsess over getting an exact cook temp. I’ve smoke meat at 225, 250, even 300 and found absolutely no difference in quality of flavor. Focus on thin blue smoke and internal meat temp. A consistent temp is key. These things are more important than the actual ambient temp inside smoker.